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<\/a><\/p>\nAinsley Harriott served up a tasty BBQ Persian spatchcocked chicken with jewelled rice and rose harissa yoghurt on Ainsley’s Good Mood Food.<\/p>\n
The ingredients are: 1 x 1.5kg chicken, backbone removed and spatchcocked.<\/p>\n
For the Marinade: 1 onion, peeled and grated or finely chopped, 6-8 cardamom pods, pods removed, and seeds crushed, 1 large clove of garlic, minced, 1 \u00bd tsp ground turmeric, 1 tsp ground cinnamon, \u00bd tsp ground cumin, pinch of saffron threads, ground in a pestle and mortar and soaked in 1 tbsp of hot water, 2 tbsp olive oil, 1 tbsp runny honey, 150g Greek yoghurt, juice and zest of 1 large lemon, sea salt and freshly ground black pepper.<\/p>\n
For the Jewelled Rice: pinch ground cinnamon, pinch sumac, 1 tsp pomegranate molasses, 2-3 tbsp olive oil, 1 orange, zest and a squeeze of juice, 500g cooked basmati rice (pre-cooked with a small pinch of saffron and cooled), 40g dried sour cherries or dried barberries (soaked for 10 minutes), 30g pistachio nuts, toasted and roughly chopped, 20g flaked almonds, seeds from 1 pomegranate, large handful mint leaves, chopped and \u00bd tsp crushed edible rose petals (optional).<\/p>\n
For the Rose Harissa Yoghurt: 150g Greek yoghurt, 1 tsp rose harissa (optional) and 6-8 fresh mint leaves, chopped.<\/p>\n