Honey & Harissa Chicken with Roasted Carrot and Jewelled Cauliflower Rice

Preheat the oven to 180C.

Peel and cut the carrot into batons.

Arrange the carrot on a baking tray, drizzle with a third of the olive oil and season with salt and pepper.

Place the carrots in the oven to roast until tender.

Season the chicken thighs with salt and pepper.

Heat half of the remaining olive oil in a pan over high heat.

Add the chicken thighs, skin side down, and sear until the skin is crispy and golden-brown.

Turn the chicken thighs and sear the underside of the chicken.

Mix in a bowl the harissa paste, honey and apple cider vinegar.

Brush the harissa-honey mixtures over the chicken thighs and place in the oven with the carrots. (Use very small amounts of harissa-paste, or omit all together if you do not wish for your dish to be spicy. Substitute paprika if you have on hand).

Finely chop the cauliflower or use a blender to form a rice/couscous like consistency.

Wipe down the frying pan and heat the remaining olive oil over medium-high heat.

Add the cauliflower and sauté until lightly browned and softened.

Season the cauliflower couscous with salt and pepper to taste.

Chop the coriander.

When the cauliflower has cooked, stir through the coriander and pomegranate seeds.

Distribute the cauliflower couscous among serving plates.

Remove the carrots and chicken from the oven when the chicken is cooked through.

Distribute the carrots among serving plates.

Brush any remaining harissa-honey mixture over the chicken (if desired), and serve along side the couscous and carrot.