Harissa chicken and rice salad
An easy, lightly spiced marinade transforms chicken thighs into a special main course.
Serves 6 • Prep 20 mins, plus marinating • Cook 30 mins
4tbsp Belazu Sour Cherry Harissa4tbsp olive oilZest and juice 1 lemon4 fat garlic cloves6 large skin-on, bone-in chicken thighs1 red onion, sliced1 bunch spring onions300g thick asparagus, woody ends trimmed300g cooked rice, cooledHandful parsley, roughly chopped, plus extra to serveHandful fresh mint leaves, roughly chopped75g whole almonds, toasted and chopped50g dried sour cherries/sultanas2tbsp extra virgin olive oil 1 In a glass/ceramic mixing bowl, mix together the harissa, 3tbsp oil, lemon zest and juice, garlic and seasoning. Set aside 2tbsp in a bowl to make the dressing for the rice.
2 Add the chicken and red onion to the bowl, tossing…
