Name: Moroccan chicken with burghul and harissa
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: Moroccan chicken; 1 tablespoon fennel seeds, toasted; 1 tablespoon cumin seeds, toasted; 1 tablespoon coriander seeds, toasted; 4 clove garlic, finely chopped; 2 tablespoon olive oil; 1 lemon, zest of; 4 chicken legs, slashed roughly with a sharp knife; Burghul; 2 cup boiling water; 2 cup burghul; 1 teaspoon sweet paprika; 1/2 preserved lemon, skin only, diced; 1/2 cup almond flakes, toasted in a dry pan over medium heat; Harissa; 3 red capsicums; 1 bulb garlic, peeled; 10 red chillies; 1 tablespoon cumin seeds, toasted; 1 tablespoon coriander seeds, toasted; 1 tablespoon caraway seeds, toasted; 1/2 cup olive oil; To serve; rocket or watercress leaves; lemon juice

Ingredients

Moroccan chicken

1 tablespoon fennel seeds, toasted

1 tablespoon cumin seeds, toasted

1 tablespoon coriander seeds, toasted

4 clove garlic, finely chopped

2 tablespoon olive oil

1 lemon, zest of

4 chicken legs, slashed roughly with a sharp knife

Burghul

2 cup boiling water

2 cup burghul

1 teaspoon sweet paprika

1/2 preserved lemon, skin only, diced

1/2 cup almond flakes, toasted in a dry pan over medium heat

Harissa

3 red capsicums

1 bulb garlic, peeled

10 red chillies

1 tablespoon cumin seeds, toasted

1 tablespoon coriander seeds, toasted

1 tablespoon caraway seeds, toasted

1/2 cup olive oil

To serve

rocket or watercress leaves

lemon juice

Method

1.Bash fennel, cumin, coriander, garlic, oil, lemon zest and seasoning together to form a rough paste. Smear over the chicken, rubbing it into the cuts. Cover and marinate for as long as you can, overnight if possible.

2.Sear the chicken on both sides in a hot, heavy-based frying pan, then roast in the oven at 200°C for 20-30 minutes, or until cooked through.

3.To prepare burghul; pour boiling water over burghul and add paprika. Stir to combine, cover and leave to swell. Add the lemon and almonds.

4.To make harissa; Roast the capsicums whole at 200°C for 20 minutes, or until skin blackens. Remove from the oven and place in a plastic bag to sweat for 10 minutes. Take out of the bag and remove skins and seeds. Place in a blender along with the other harissa ingredients, except the oil, and whiz to a rough paste. Slowly pour the oil in and pulse to combine. Store in fridge until required

5.To serve, spread a little harissa on each plate, top with the burghul, chicken and a handful of rocket or watercress leaves dressed in a little lemon juice.

Marinade overnight if possible.
Note

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Ingredients

Method

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