Harissa Roasted Chicken Thighs with Carrot Salad

Ingredients

• 2 chicken thighs (200g)
• 3 tbsp harissa paste
• 2 tbsp olive oil
• 2 medium carrots, julienned
• 1 tbsp orange juice
• 1 tbsp red wine vinegar
• 1 tsp cumin seeds
• 2 tbsp almonds, sliced
• 1 tbsp cilantro
• salt to taste

Method

1. Rub chicken thighs with harissa and 1 tbsp olive oil; roast at 210°C for 20 minutes.
2. Toast cumin seeds in a pan, add remaining olive oil, carrots, orange juice, and vinegar.
3. Cook carrots 3-4 minutes until slightly tender.
4. Toss in almonds and cilantro.
5. Plate roasted chicken alongside carrot salad.
6. Serve warm.