Feta and Harissa Roasted Chicken with Farro, Mint and Goji Berry Salad
Photography Aaron McLean.
Brought to you by Rangitikei Chicken
Smooth and tangy feta gets a burst of heat from the harissa and helps keep the breast meat moist and tender during cooking. Serve with the nourishing farro salad for a touch of the Middle East.
Serves: 6
INGREDIENTS
1 corn-fed free range Rangitikei chicken
100 grams soft feta cheese, crumbled
2 tablespoons plain yoghurt
2 tablespoons chopped flat-leaf parsley
2 teaspoons harissa paste
olive oil
sea salt and ground pepper
To serve
Farro, Mint and Goji Berry Salad, recipe below
Farro, Mint and Goji Berry Salad
¾ cup farro, rinsed and drained
1 x 400 gram tin chickpeas, drained and rinsed
200 grams green beans, cooked
small handful mint leaves, shredded
½ cup thick plain yoghurt
¼ cup goji berries or cranberries
Dressing
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon honey
1 teaspoon smoked paprika
½ teaspoon ground cumin
pinch ground turmeric
2 cloves garlic, crushed
sea salt and ground pepper
METHOD
Preheat the oven to 180˚C fan bake.
Put the feta, yoghurt, parsley and harissa in a bowl and mash together with a fork.
Using your fingers, gently ease the skin away from the flesh of the breast, thighs and drumsticks. Take care not to tear the skin. Place teaspoons of the mixture under the skin, then gently ease the paste down with your fingers, smoothing the skin over the top.
To cook: Place the chicken skin side up in a roasting dish. Brush with olive oil and season with salt and pepper.
Roast the chicken for about 70 minutes, basting occasionally with the pan juices. The chicken is cooked when the juices from the thigh run clear when pierced with a skewer. Rest the chicken for 10 minutes.
To serve: Transfer the chicken to a board or platter and serve with Farro, Mint and Goji Berry Salad.
Farro, Mint and Goji Berry Salad
Dressing: Whisk all the ingredients in a large bowl and season well.
Salad: Cook the farro in plenty of boiling water until tender, about 20 minutes. The farro will still have a chewy texture when cooked. Drain then rinse in cold water. Drain well again then combine with the dressing along with the chickpeas, green beans and the mint.
To serve: Place on a platter and dollop over some of the yoghurt then top with the goji berries.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.