Harissa and honey chicken with almond tabbouleh

Method

1. In a bowl, mix the orange zest and juice, honey, harissa, oil and most of the thyme leaves. Set aside. Put the chicken, breast-side up, on a chopping board. Using a sharp pair of scissors, snip off and discard the wing tips and leg knuckles.
2. Turn the chicken breast-side down. Starting at the parson’s nose (fleshy end of the rump), cut along one side of the backbone to the neck. Repeat on the other side of the backbone, then remove and discard the bone.
3. Turn the chicken back over and, with the heel of your hand, press down firmly in the centre. You’ll hear the wishbone crack and the chicken should flatten out easily.
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4. Point the thighs inwards and, using a sharp knife, score a few lines in the flesh. Transfer to a baking tray and pour the marinade over the chicken, rubbing it well into the cuts and gaps. Chill for at least 2 hours (see Make Ahead).
5. Mix all the ingredients for the pickled cabbage (except the coriander). Set aside for 2 hours (see Make Ahead).
6. Heat the oven to 200°C/180°C fan/gas 6. Roast the chicken for 40-45 minutes or until the juices run clear when you pierce the thickest part
   of the thigh or a digital probe thermometer reads 72°C.
7. Once cooked, remove the chicken from the oven and spoon over any cooking juices. Heat the grill to medium-high, then grill the chicken on a clean tray or foil-lined grill pan for 5-6 minutes until charred and golden. (For how to cook on the barbecue, see tip.) Rest somewhere warm for 10 minutes before carving.
8. Mix all the tabbouleh ingredients in a serving bowl and season. Put the pickled cabbage in a serving bowl and stir in the coriander.
9. Serve the chicken on a board, spooning over any resting juices and sprinkling with the rest of the thyme, alongside the pickled cabbage, tabbouleh, natural yogurt and warmed flatbreads.