Chicken with harissa, lemon and anchovy butter Archive

Ingredients

• 250g/9oz unsalted butter, softened
• 1 large lemon, zest and juice
• 6 salted anchovy fillets in oil, finely chopped
• 2 tsp harissa
• 1 garlic clove, crushed
• ½ tsp coriander seeds, lightly toasted in a dry frying pan
• 2 chicken breasts, skin on
• salt and freshly ground black pepper
• olive oil
• 1 bunch watercress
• 50g/1¾oz salted Marcona almonds
• 1 tbsp soft yellow raisins
• 3 spring onions, finely sliced
• red wine vinegar, to taste