Type of cooking:
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Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients (for 4 people) :Method: Begin by preparing your chicken by scoring it a few times, then put into a strong large food bag with the yoghurt, harissa paste and garlic.
Seal and massage the bag to coat the chicken. Set aside for at least an hour or overnight, chilled.
Heat the oven to 190°C / 375°F / Gas Mark 5. Put the peppers and lemon in a 2 litre ovenproof dish.
Add the chicken and bake for 30 minutes.
Meanwhile, bring the stock to the boil in a small pan, add quinoa and cook over a low heat, covered for about 15 minutes until the stock has been absorbed. Cool for 10 minutes.
Rest the chicken for 10 minutes on a board then slice thickly. Mix the peppers with the quinoa, radishes, fennel, mint and pomegranate seeds, then serve topped with the chicken and roasted lemon.