For the chicken
For the salad
For the salad
Pre heat the oven to 200C/ gas 6.
Mix the Rose Harissa paste with the honey.
Peel the skin from the chicken and generously cover both sides with the Harissa and honey mix.
Place in a baking dish on a bed of sliced onions, seasoned with salt, pepper and olive oil.
Cook on middle shelf for 25-35 minutes.
While the chicken is cooking, mix the olive oil, balsamic vinegar and mustard in a bowl.
Combine the carrots and the avocado, and stir in the dressing. Finish with some almonds.
Take the chicken out of the oven and serve with the salad, warm flatbread and a generous dollop of houmous.
(TV Times)
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