Persian Chicken with Jewelled Rice & Rose Harissa Yoghurt

Name: Persian Chicken with Jewelled Rice & Rose Harissa Yoghurt
Ingredients: 1 x 1.5kg chicken, backbone removed and spatchcocked; 1 onion, peeled and grated or finely chopped; 6-8 cardamom pods, pods removed, and seeds crushed; 1 large clove of garlic, minced; 1 ½ tsp ground turmeric; 1 tsp ground cinnamon; ½ tsp ground cumin; pinch of saffron threads, ground in a pestle and mortar and soaked in 1 tbsp of hot water; 2 tbsp olive oil; 1 tbsp runny honey; 150g Greek yoghurt; juice and zest of 1 large lemon; sea salt; freshly ground black pepper; pinch ground cinnamon; pinch sumac; 1 tsp pomegranate molasses; 2-3 tbsp olive oil; 1 orange, zest and a squeeze of juice; 500g cooked basmati rice (pre-cooked with a small pinch of saffron and cooled); 40g dried sour cherries or dried barberries (soaked for 10 minutes); 30g pistachio nuts, toasted and roughly chopped; 20g flaked almonds; seeds from 1 pomegranate; large handful mint leaves, chopped; ½ tsp crushed edible rose petals (optional); 1 tsp rose harissa (optional); 6-8 fresh mint leaves, chopped

www.ainsley-harriott.com

Persian Chicken with Jewelled Rice & Rose Harissa Yoghurt From Ainsley’s Good Mood Food, ITV I love the warm and aromatic flavours of middle eastern cuisine

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Ingredients

1 x 1.5kg chicken, backbone removed and spatchcocked
1 onion, peeled and grated or finely chopped
6-8 cardamom pods, pods removed, and seeds crushed
1 large clove of garlic, minced
1 ½ tsp ground turmeric
1 tsp ground cinnamon
½ tsp ground cumin
pinch of saffron threads, ground in a pestle and mortar and soaked in 1 tbsp of hot water
2 tbsp olive oil
1 tbsp runny honey
150g Greek yoghurt
juice and zest of 1 large lemon
sea salt
freshly ground black pepper
pinch ground cinnamon
pinch sumac
1 tsp pomegranate molasses
2-3 tbsp olive oil
1 orange, zest and a squeeze of juice
500g cooked basmati rice (pre-cooked with a small pinch of saffron and cooled)
40g dried sour cherries or dried barberries (soaked for 10 minutes)
30g pistachio nuts, toasted and roughly chopped
20g flaked almonds
seeds from 1 pomegranate
large handful mint leaves, chopped
½ tsp crushed edible rose petals (optional)
1 tsp rose harissa (optional)
6-8 fresh mint leaves, chopped