Pistachio and Pomegranate Harissa Roast Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4-6 Chicken thighs/ legs
  • Handful of pistachios (shelled and crushed)
  • Small bunch fresh corainder (finely chopped)
  • 3 cloves garlic (peeled and crushed)
  • 2 tbpsn harissa paste
  • Juice of 1 lemon, plus the zest of half the lemon
  • 1 red chillie (finely sliced)
  • 2 tbpsn pomegranate seeds
  • Olive oil
  • Salt/ pepper
  1. Add the harissa paste, garlic, lemon juice, chilli, about 2 tbpsn olive oil and lemon zest to a large plastic zip bag and add the chicken. Give everything a good mix in the bag and then leave in the fridge for at least 2 hours, ideally overnight.
  2. Heat oven to 190C/170C fan/gas 5. Place the chicken in a roasting tin and season with a little salt and pepper. Make sure all the juices have been tipped out of the bag into the tin. Place in the oven for around 35/ 40 mins or until the chicken is crispy on top and cooked through.
  3. About 5 mins before the end of roasting take the chicken out of the oven and scatter half the pistachios on top of the chicken. Place back in the oven for another 5 mins.
  4. Once the chicken is cooked plate up on a serving plate and scatter the leftover pistachios, pomegranate and fresh coriander on top. Season with a tiny bit of salt and pepper again and serve!
Recipe by A Modern Rose at http://www.amodernrose.com/pistachio-and-pomegranate-harissa-roast-chicken/