CDWM SA - Ep.6 - Dorothy's - Main

Dorothy’s Harissa Chicken


Serves: 4 people

Preparation time: 60 min + few hrs for marinating

  • 2 cloves garlic, crushed
  • 2 tbsp harissa
  • 1 lemon, zested and juiced
  • 2 tbsp buttermilk / yoghurt
  • 8 chicken thighs
  • 3 red onions
  • 2 tbsp olive oil
  • 100 g pomegranate rubies

Preparation method

  • Mix together garlic, harissa, fresh coriander, lemon zest, lemon juice and buttermilk.
  • Add chicken and leave to marinate for a few hours.
  • When ready to cook, toss quartered onions in oil, in roasting dish.
  • Add chicken pieces and season.
  • Roast 180 C for 50 min.
  • To serve, scatter pomegranate rubies and coriander over the top.
  • Cous cous: Add boiling chicken stock to bowl of cous cous. When cooked, fluff with fork. Scatter over flaked almonds and drizzle with olive oil.
  • Baby carrots: Boil and serve with dash of honey.
  • Broccoli: Boil and serve drizzled with lemon butter.