Harissa chicken with sour cherry and pistachio freekeh stuffing

Method

• step 1

  Wash the freekeh in a sieve, tip into a bowl, cover with cold water and leave to soak for 15 mins.

• step 2

  Heat 2 tbsp of the oil in a large pan, then fry the onion for 7-8 mins or until it just starts to brown. Add the cinnamon, crushed cardamom seeds and ras el hanout, frying for another minute.

• step 3

  Drain the freekeh, then add to the pan, mixing well. Toast for 3 mins, then pour over the stock. Bring it to a boil, then simmer over a medium-high heat for 10-15 mins, stirring continuously so it doesn’t catch on the bottom – at this point, most of the liquid should be absorbed.

• step 4

  Remove from the heat and add 1 tsp of fine sea salt, the lemon juice, cherries and pistachios. Mix well, then
  add the butter and let it melt. Mix again and taste for seasoning, adding more salt or lemon juice if needed.
  Stir in the parsley.

• step 5

  Heat the oven to 195C/175C fan/gas 5. Put the chicken onto a baking tray and carefully use your hands to tease the skin away from the flesh. Using a spoon, stuff the cavity with the stuffing, pushing it in deep. Press any left-over stuffing into a small baking dish.

• step 6

  Whisk together the harissa, garlic, lemon zest, 1 tbsp of oil and 1 tsp of fine sea salt. Spread all over the chicken, including between the skin and breast meat.

• step 7

  Bake for 1 hr 50 mins, checking every 30 mins – cover with foil if the top is browning too quickly. When there are 20 mins left, put the dish of extra stuffing into the oven. Remove and rest the chicken for 10 mins before serving. Enjoy with gravy and roast potatoes, or a leafy green salad.