HARISSA ROAST CHICKEN WITH PUMPKIN AND QUINOA
Ingredients
1 whole free-range chicken
3tablespoons harissa paste
2 Garlic Cloves
1/4 cup Olive Oil
Juice of 1 lemon plus extra wedges to serve
Sea salt and ground black pepper
for the roast pumpkin quinoa:
1/2 cup Ceres Organics black quinoa
1/4 small pumpkin peeled and diced into 2cm cubes
1 small red onion peeled and chopped into 2cm pieces
1/4 cup Currants
1/2 cup fresh mint picked and torn
1 cup Fresh Italian parsley picked and torn
1/4 cup whole almonds roughly chopped
Juice of 1 lemon
Sea salt and ground black pepper
Method
Preheat oven to 180°C
Place the garlic, harissa, oil, lemon juice, salt and pepper in a bowl large enough to fit the chicken, and mix to combine. Rub the chicken all over with the harissa mix in the bowl, and marinade for 30 minutes. Place chicken in roasting tray and roast in oven for 1 hour 15 minutes, or until juices run clear. While chicken is cooking, place pumpkin and onion on a lightly oiled oven tray, and season with salt and pepper. Cook in oven with chicken for 15-20 minutes or until tender
Place quinoa in a medium-sized pot of water over high heat and bring to the boil, lower the heat and simmer for 12 minutes, strain and set aside to cool slightly
Mix pumpkin, onion, currants, almonds and herbs into the quinoa. Season with salt, pepper and a good drizzle of olive oil and lemon juice, mix well. Serve with the extra lemon