Harissa chicken bake with crunchy topping
SERVES 4 PREP + COOK TIME 1 HOUR 30 MINS
1.8kg whole chicken2 large red onions, cut into wedges Small ku¯mara, halved lengthways¼ cup (75g) harissa paste1 tablespoon red wine vinegar1 tablespoon extra virgin olive oil1 litre (4 cups) chicken stock2 cups (320g) coarse burghul½ cup (75g) seed mix (such as sunflower seeds, pepitas and pine nuts)500g tomatoes Olive oil cooking spray
1 Using a sharp, heavy knife or kitchen scissors, cut down both sides of the chicken backbone; discard backbone. Turn chicken skin-side up; press down on breastbone with the heel of your hand to flatten. Cut chicken into quarters. Place chicken pieces in a large bowl with onion
