Honey & Harissa Chicken with Roasted Carrot and Jewelled Cauliflower Rice

Preheat your oven to 200 degrees. Line a baking tray with parchment paper. Place the carrot batons on the tray, drizzle with half the olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes until tender and slightly caramelized.

While the carrots are roasting, mix the honey and harissa paste in a bowl. Add the chicken thighs, ensuring they are fully coated with the mixture. In a separate baking tray, arrange the chicken skin-side up, and set aside until the carrots have been in the oven for 10 minutes, then add the chicken to the oven to roast alongside the carrots for the remaining 15-20 minutes.

Heat the remaining olive oil in a pan over medium heat. Add the grated cauliflower, season with salt and pepper, and sauté for 5-7 minutes until it starts to become tender. Stir occasionally to prevent sticking.

Add a splash of apple cider vinegar to the cauliflower rice, and stir through the pomegranate seeds and chopped coriander. Cook for an additional 2 minutes, then remove from heat.

Once the chicken and carrots are done, remove from the oven. Let the chicken rest for a few minutes before serving.

Serve the honey and harissa chicken thighs with the roasted carrot batons on the side, accompanied by the jewelled cauliflower rice. Garnish with additional pomegranate seeds and chopped coriander if desired.