Harissa chicken with almond tabbouleh recipe | delicious. magazine

Ingredients

• Finely grated zest and juice 1 large orange
• 3 tbsp runny honey
• 4 tbsp harissa
• 1 tbsp olive oil
• Small bunch fresh thyme, leaves picked
• 2kg free-range whole chicken
• Natural yogurt and flatbreads (or a gluten-free alternative) to serve
• For the pickled cabbage
• 1 small red cabbage, finely shredded
• Juice 3 limes
• 2 tsp sea salt flakes
• Small handful fresh coriander, finely chopped
• For the almond tabbouleh
• 50g blanched almonds, toasted in a dry pan
• 100g fresh flatleaf parsley, finely chopped
• 2 fresh mint sprigs, finely chopped
• 2 spring onions, finely sliced
• Grated zest and juice 1 lemon
• 2 tomatoes, deseeded and chopped
• 4 tbsp extra-virgin olive oil
• 2 tsp sumac
• 2 tsp za’atar spice mix (check the pack to see if it’s gluten-free)