Dan Roberts’ Maple-Harissa Chicken BLT with Maple Bacon

For the Maple-Harissa Chicken:

• 4 chicken thighs
• 2 tbsp pure Canadian maple syrup
• 1 tbsp olive oil
• 2 tbsp harissa psate
• 1 garlic clove, minced
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp ground coriander
• Juice of 1/2 lemon
• 1/2 tsp salt
• Pinch of cracked pepper

For the Roasted Garlic Harissa Mayo

• 1 garlic bulb
• 1/2 cup whole egg mayonnaise
• 1 tsp harissa paste
• 2 tsp pure Canadian maple syrup
• Pinch of salt

For the Maple Bacon

• 4 rashers streaky bacon
• 3 tbsp pure Canadian maple syrup
• 1 tsp wholegrain mustard
• Dash of water

To assemble:

• 2 Turkish bread rolls
• Baby Cos lettuce
• Tomato slices

For the Maple-Harissa Chicken

1. Combine all of the harissa chicken ingredients in a bowl and mix well to coat the chicken. Marinate for at least 30 minutes before cooking in a hot pan or on the grill until cooked through.

For the Garlic Harissa Mayo:

1. Cut the top off the garlic bulb, drizzle with a little olive oil, wrap in foil and roast at 180°C for 30 minutes.
2. Once cool enough to handle, squeeze the garlic into a bowl and mix with the mayonnaise, harissa paste, pure Canadian maple syrup and a pinch of salt.

For the Maple Bacon:

1. For the maple bacon, combine the pure Canadian maple syrup, wholegrain mustard and a dash of water in a small saucepan. Simmer until slightly reduced.
2. Place the bacon onto a wire rack, brush generously onto each piece and bake at 180°C for 10 minutes.
3. Brush with more glaze and return to the oven until the bacon is sticky, caramelised and lightly crispy.

To assemble:

1. Toast the Turkish bread then spread generously with the roasted garlic harissa mayo.
2. Layer with lettuce, tomato, maple bacon and the harissa chicken before topping with the remaining slice of bread.