Harissa chicken and rice salad
A lightly spiced marinade transforms chicken thighs into a special main course.
SERVES 6 PREP 20 mins, plus marinating COOK 30 mins
✱ 4tbsp harissa paste✱ 4tbsp olive oil✱ Zest and juice 1 lemon✱ 4 garlic cloves, crushed✱ 6 large skin-on, bone-in chicken thighs✱ 1 red onion, sliced✱ 1 bunch spring onions✱ 300g thick asparagus, trimmed✱ 300g cooked rice, cooled✱ Handful each parsley and mint, roughly chopped, plus extra to serve✱ 75g whole almonds, toasted and chopped✱ 50g dried sour cherries/sultanas✱ 2tbsp extra virgin olive oil
1 Mix the harissa, 3tbsp olive oil, the lemon zest and juice, and garlic in a mixing bowl. Reserve 2tbsp for the rice dressing, then toss the remainder with the chicken and red onion, and season. Cover and chill…
