In the heart of the Square Mile, Farmer J adheres to growing demand for convenient, wholesome and affordable food. Providing ‘build your own field trays’, all produce is sourced from high welfare farms, predominately in the UK, with all food prepared each morning. Customers are provided with a field tray, each containing a grain, main, two sides and a sauce. These may include charred flank steak, roasted salmon fillets, or spicy harissa chicken that’s quick and easy to make at home.
“Every day at Farmer J we vigorously rub our harissa chicken in a freakin’ tasty marinade, made with ground spice and a shed load of red chilli. Our chefs unceremoniously throw the marinated chicken into a searing hot oven and finish off on the grill. At Farmer J, our regulars go mad for harissa chicken on a bed of brown rice, served with sweet potato wedges and roasted broccoli, topped with tahini dressing. All our customers agree that this dish tastes best served straight from the grill.”
Large chicken thighs, 4-6, de-boned
For the marinade
Olive oil, 2tbsp
Medium fresh red chillies, 3
Dried chilli flakes, 1tsp
Smoked paprika, 1tsp
Garlic, 3 cloves
Salt flakes, 1tsp
Ground cumin, 1tsp
Coarse ground black pepper, ½ tsp
Ground cinnamon, ½ tsp
Ground coriander, 1tsp
Ground allspice, ¼ tsp
Lemon, juice of one
Heat the oven to 220C.
Using a food processor, blend the marinade ingredients into a paste.
Vigorously rub the marinade into the chicken thighs.
Arrange the chicken thighs in a single layer on an oven tray and roast for 25 minutes.
Remove the chicken from the oven and finish off on the grill or BBQ for a char-grilled taste or, if you prefer, you can serve immediately.
Before serving, add a squeeze of lemon juice and a sprig or two of mint.
Serve with brown rice and grilled vegetables.
Further information on Farmer J can be found at farmerj.com.