Harissa paste is a hot aromatic paste made from chilli originating from Morocco. Available in selected supermarkets and delicatessens.


Remove the backbone from the chicken using poultry scissors. Turn chicken over and press on the breastbone to flatten. Alternatively, ask your butcher to do so. Using a sharp knife, cut deep slashes into the breast and legs of the chicken. Combine yogurt, harissa, garlic and honey and season to taste. Spoon over chicken, ensuring marinade goes into the cuts. Allow to marinate for 1 hour or as time permits.


Preheat oven to 200°C (180°C fan forced). Place chicken on a baking tray lined with baking paper. Bake for 35-45 minutes or until chicken is cooked through and golden brown.


For the minted yogurt, combine extra yogurt, extra garlic and mint together in a small bowl and season to taste.


For cous cous, bring stock to boil in a small saucepan. Add cous cous, reduce heat to simmer and cook for 8 minutes or until liquid has absorbed. Stand for 5 minutes before stirring in pomegranate, almonds and coriander. Season to taste. Serve with Harrissa Roasted Chicken and Minted yogurt.