Carrot Pomegranate and Cardamom Soup
The peppery, citrusy cardamom spice is great for getting rid of any lingering coughs or in curing br...
1 free range chicken
50g red chilli
5g ground coriander
5g ground cumin
2 cloves garlic
20mL extra virgin olive oil
5mL lemon juice
1 bunch fresh coriander
3.5L warm water
3/4 cup kosher salt
2/3 cup sugar
1/4 cup oil
1 cup garlic cloves
2 Tbs salt
20mL lemon juice
3 cups grapeseed or canola oil
Pour warm water into container that is double the volume of water. Add salt, sugar and oil. Allow to dissolve and cool.
Place chicken in brine, cover and refrigerate for 4 hours, or overnight.
Blend garlic and salt in food processor.
Squeeze lemon juice into mixture, with processor running slowly add oil until smooth.
De-seed chilli, toast the spices together and blend.
Place all ingredients and fresh chopped coriander into blender and process to a harissa paste.
Pat chicken down, butterfly and place on an oven tray. Rub with the harissa paste, season well.
Place lemon slices around chicken and bake in a pre-heated oven at 165 C for 35 minutes, until juices run clean.
Toss with olive oil and season with salt and pepper.
Place on serving plate, garnish with grilled lemon and parsley and a dollop of garlic toum.
Recipe provided by Lillah