8x chicken thighs
2 tbsp harissa paste
2 tbsp olive oil
2 garlic cloves, crushed
2 tsp ground cumin
1 tsp ground coriander
½ tsp dried oregano
½ tsp dried thyme
½ tsp dried rosemary
Salt and pepper
1 red onion, roughly sliced
1 lemon, juiced, keep skins and slice into thin wedges
250g cherry vine tomatoes, left on the vine
1 large cauliflower, roughly chopped, stem removed
15g fresh parsley
15g fresh mint leaves
1 red onion, finely diced
1 preserved lemon, finely sliced
Black Kalamata olives, halved
Dried apricots, roughly chopped
20g pomegranate seeds
2 tbsp extra virgin olive oil
1 tbsp pomegranate mollases
Sea salt, black pepper
Score the chicken skin with a sharp knife, being careful not to cut through the flesh.
Mix the harissa paste with olive oil, garlic, spices and lemon juice to make a marinade. Season well with salt and pepper. Rub the chicken thighs all over with the marinade and leave covered and refrigerated for 4 hours or preferably overnight.
Preheat the oven to 220C/200C fan/gas 5. Place the onions in a large roasting tray with the remaining lemon skins. Arrange the chicken thighs on top, skin facing up and scatter over the vine tomatoes.
Roast the chicken and tomatoes in the oven for 30 mins until the skin has crisped up and the chicken is cooked through. The fibres should be set and the juices should run clear. If the skin required more crisping, heat under a hot grill until crispy and slightly charred.
Meanwhile, prepare the rice by blitzing the raw cauliflower in a food processor to a fine crumb. Transfer to a bowl and mix with the onion, chopped herbs, preserved lemon, olives, apricots and pine nuts. Add the olive oil and pomegranate mollases to taste and season well with salt and pepper.
Place the chicken thighs on top to serve.