Harissa and honey chicken with almond tabbouleh
- August 2019
- Serves 4-6
- Hands-on time 30 min, oven time 45 min, plus at least 2 hours marinating & pickling
Learn how to spatchcock a chicken with this sticky and spicy recipe, complete with pickled cabbage and a nutty almond tabbouleh.
Looking for something more speedy? Try our quick sticky harissa chicken thighs.
- 23.2g (4.1g saturated)
- 13.7g (12.4g sugars)
To cook from start to finish on the barbecue, wait until the coals have turned white. Put the chicken directly on the grill, then close the lid (or cover with 2 sheets of thick foil). Turn the bird and baste with leftover marinade every 15 minutes or so for 50-55 minutes, or until the juices run clear when you pierce the thick part of the thigh with a skewer.
Marinate the chicken, covered in the fridge, up to 1 day ahead. Make the pickled cabbage up to 6 hours ahead.
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