Baharat chicken with orzo salad and tabbouleh | Recipe Cart

Ingredients

• 6 red or yellow peppers, halved and seeds removed
• 5 tbsp olive oil
• 250g/9oz orzo
• 2 oranges
• 1 lemon, juice only
• 1 tsp sumac
• 50g/1¾oz fresh flatleaf parsley, roughly chopped
• 2 tbsp rose harissa
• handful roasted hazelnuts, roughly chopped
• handful pomegranate seeds (optional)
• salt
• 250g/9oz broccoli florets, grated
• 250g/9oz cauliflower florets, grated
• 125g/4½oz fresh flatleaf parsley, finely sliced
• 30g/1oz fresh mint leaves, finely sliced
• 30g/1oz fresh dill, finely sliced
• 40g/1½oz fine bulgur wheat, soaked in boiling water for 30 minutes
• 1 onion, finely diced
• 2 tomatoes, finely diced, seeds and juice retained
• 1 tsp Lebanese allspice powder, plus extra if needed
• 3 large lemons, juice only, plus extra if needed
• 1 tbsp pomegranate molasses
• 4 tbsp olive oil
• 350g/12oz minced chicken thighs
• 1 heaped tsp baharat spice mix
• 5 dried apricots, finely chopped
• ½ red onion, finely diced
• handful finely chopped fresh coriander
• 1 tsp salt
• vegetable oil, to shallow fry