|3 tbsp harissa paste|
|2 tbsp extra virgin olive oil|
|1 tbsp cumin seeds|
|2 red onions|
|freshly ground black pepper|
|to serve, pomegranate rubies|
|coriander micro greens|
|fresh lemon juice|
- Preheat the oven to 180ºC. Place the chicken on a surface, breast-side down. Using kitchen scissors, cut along each side of the backbone (cutting through the ribs), and remove the backbone. Turn chicken over and flatten.
- Place olive oil, Harissa paste, cumin seeds and lemon juice in a bowl; season well. Rub paste all over chicken.
- Place chicken in a roasting tray, and roast for 40–50 minutes or until cooked through.
- To serve: Remove from oven, garnish with pomegranate seeds and micro greens, and serve with sliced onions.