Spice up your life


2 whole cauliflowers

2 tbsp harissa*

2 tbsp honey

1 tbsp lemon juice

1 tbsp olive oil

sea salt and pepper

½ cup pomegranate seeds (optional)

extra coriander and mint leaves to serve

Green hummus

400g canned chickpeas, rinsed

1 tbsp tahini

1 tbsp lemon juice

3 tbsp yoghurt

1 cup mixed coriander and mint leaves, chopped

1 tsp dried mint

sea salt and pepper

METHOD

1. Place one cauliflower on a board and cut in half from top to stalk. Holding the cauliflower together, cut a 3cm thick slice from each half, to give you two steaks (save the rest for another meal). Repeat with second cauliflower.

2. Heat the oven to 200C (180C fan-forced). In a small bowl, whisk the harissa, honey, lemon juice, olive oil, salt and pepper until smooth, and brush the mixture generously over one side of each steak.

3. Place each steak, brushed side down, in a non-stick frypan and fry over medium heat for two to three minutes until well-browned. Transfer, browned-side up onto a baking tray lined with baking paper and bake for 30 minutes or until tender.

4. To make the green hummus, combine all but two tablespoons of the chickpeas in a small food processor, with the tahini, lemon juice, yoghurt, coriander and mint, dried mint, sea salt and pepper and whiz. Loosen with two to three tablespoons water and whiz, until you have the consistency of mayonnaise.

5. To serve, spoon the hummus onto each plate and top with cauliflower. Mix remaining chickpeas, pomegranate seeds (if using), sea salt, pepper and extra herbs, and scatter on top.

Chicken tagine with figs and olives.

Chicken tagine with figs and olives.Credit:William Meppem

Chicken tagine with figs and olives

Serve with cous cous and extra harissa to add to your taste.

INGREDIENTS

4 garlic cloves, grated

good pinch of saffron

1 tsp ground ginger

½ tsp paprika

sea salt and pepper

3 tbsp olive oil

1 good chicken, cut into 8 pieces, or 8 chicken thighs

2 large onions, peeled

400g canned tomatoes, chopped

2 tbsp tomato paste

1 tsp harissa*

1 tbsp honey

2 cinnamon sticks

1 tbsp ground cinnamon

1 tbsp ground cumin

4 carrots, sliced

500ml chicken or vegetable stock or water

3 zucchini, cut into 3cm logs

20 green and black olives, unpitted

6 dried figs, halved

3 preserved lemon wedges, rinsed and finely sliced

½ cup parsley or coriander leaves, picked

METHOD

1. In a large bowl, mix the garlic, saffron, ginger and paprika, sea salt and pepper with one tablespoon of olive oil. Rub the spice paste into the chicken pieces.

2. Heat the oil one tablespoon at a time in a heavy pan, and brown the chicken in batches, skin-side down, until well-tanned.

3. Heat the oven to 160C (140C fan-forced). Grate one onion, and halve and finely slice the other. In a large ovenproof and heatproof pot, combine the onions, tomatoes, tomato paste, harissa, honey, cinnamon sticks and cinnamon, cumin and carrots. Place the chicken pieces on top, add the stock or water and bring to a simmer, stirring.

4. Cover and cook in the oven for 30 minutes. Add the zucchini, olives and figs, and cook for a further 30 to 45 minutes, until the chicken is tender.

5. To serve, scatter with parsley and preserved lemon.

Serves 4

*Look for Reuben Solomon’s Harissa, a good version of the fiery North African chilli paste, at supermarkets and specialist grocers.

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