Harissa Chicken with Fennel Bulgur Pilaf and Tahini Yoghurt

Steps

1. oven to 220°C. Line an oven tray (with a lip) with baking paper.
2. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. In a medium bowl combine harissa paste and first measure of salt, then add chicken and toss well to coat. Set aside.
3. Heat a drizzle of oil in a medium pot (with a lid) on high heat. Cook onion and fennel for 4-5 minutes, stirring occasionally, until soft. Add baharat spice mix and second measure of salt and cook for about 1 minute, stirring, until fragrant. Add water and bring to the boil.
4. As soon as water boils, add bulgur wheat, stir and cover. Turn off heat and leave to steam for about 10 minutes. Do not lift lid during steaming. Place carrots on prepared tray and drizzle with oil. Season with salt and pepper and roast for 10-12 minutes, until tender.
5. Heat a drizzle of oil in a fry-pan on high heat. Cook chicken for about 1 minute each side, until golden. Transfer chicken to tray with carrots (move carrots to one side). Return to oven to cook for 3-5 minutes (depending on thickness), or until chicken is cooked through. Set aside to rest for 2-3 minutes.
6. While chicken cooks, combine all pomegranate vinaigrette ingredients in a small bowl, whisk until combined and season to taste. Roughly chop baby spinach. When you are ready to serve, add baby spinach to pilaf and fold through, fluffing up bulgur grains with a fork. Slice chicken into 2-3 pieces.
7. divide tahini yoghurt between plates. Spread in a circular motion to create a base for the pilaf. Spoon fennel bulgur pilaf on top, slightly off centre. Top with roast baby carrots and harissa chicken. Drizzle over pomegranate vinaigrette and sprinkle over coriander.