London is a melting pot of food and flavor with cuisine influences from many different cultures. Here, world traveler and chef Jamie Oliver transforms a British classic — roasted chicken — into a Moroccan-couscous salad with flatbreads, pickles and Middle Eastern spices.
- 200g couscous
- 1 preserved lemon, roughly chopped
- Sea salt and freshly ground black pepper
- 4- 120g free-range chicken breasts
- 2 teaspoons ras el hanout
- Olive oil
- 1 packet of flatbreads
- 4 tablespoons fat-free natural yoghurt
- 2 teaspoons harissa, plus extra to serve 200g rocket and watercress
- 2 clementines, peeled and finely sliced
- 1 bunch of mixed fresh flat-leaf parsley, mint and coriander, leaves picked and roughly chopped
- 1 fresh red chilli, finely sliced
- 1 pomegranate, halved
- Pickled vegetables, to serve
Put the couscous and double the amount of water (400ml) in a mixing bowl. Add the preserved lemon and a small pinch of salt and pepper then cover and leave to do its thing.Meanwhile, place the chicken on a sheet of greaseproof paper, scatter with a small pinch of salt and pepper and the ras el hanout, then fold over the paper and bash with a rolling pin until it's 1/2cm thick. Place a medium frying pan on a medium heat and once hot, add a lug of oil and the chicken. Cook for 2 to 3 minutes on each side, or until golden and cooked through. Remove from the pan and add the flatbreads to warm through for a couple of minutes.In a small bowl, ripple the harissa through the yoghurt. Fluff up the couscous, breaking up the preserved lemon, and tip it onto a nice serving board or platter.Scatter over the rocket and watercress, sliced clementines and chopped herbs. Slice the chicken up and arrange over the top then scatter over the chilli. Holding a pomegranate half cut side down in your palm, bash the back of it with a spoon so that all of the seeds come tumbling out over the salad. Repeat with the second half. Serve with the flatbreads, harrissa yoghurt and pickled vegetables.