Ingredients

• 250g/9oz unsalted butter
• softened
• 1 large lemon
• zest and juice
• 6 salted anchovy fillets in oil
• finely chopped
• 2 tsp harissa
• 1 garlic clove
• crushed
• ½ tsp coriander seeds
• lightly toasted in a dry frying pan
• 2 chicken breasts
• skin on
• salt and freshly ground black pepper
• olive oil
• 1 bunch watercress
• 50g/1¾oz salted Marcona almonds
• 1 tbsp soft yellow raisins
• 3 spring onions
• finely sliced
• red wine vinegar
• to taste

Directions

• For the lemon and anchovy butter
• place the butter in a bowl and add the lemon zest
• anchovy fillets
• garlic
• coriander seeds and one teaspoon of the harissa. Mash them all together and add the lemon juice bit by bit. Check the seasoning.
• Take a double layer of aluminium foil. Place the butter in a long sausage shape at one end and roll it up. Then twist the ends of the foil in opposing directions to form a tight roll. Chill for four hours in the fridge to set.
• For the chicken
• preheat the oven to 180C/350F/Gas 4.
• Season the chicken with salt and pepper and rub the remaining harissa over the skin. Heat a heavy oven-proof pan on the hob along with a splash of oil. Once hot
• place the chicken in skin-side down and fry for several minutes until lightly coloured.
• Transfer to the oven and cook for 30 to 40 minutes
• or until the chicken is cooked through. Remove from the oven and leave to rest for 5-10 minutes in the cooking pan
• keeping it warm.
• To serve
• tear the top leafy part of the watercress from the bunch and put in a salad bowl. Add the almonds
• raisins and spring onions. Season with salt and pepper and drizzle over a little olive oil and red wine vinegar. Mix well and pile onto a serving plate. Cut the breasts in half and pile on top of the salad. Finally
• melt a few thin slices of the lemon and anchovy butter and drizzle over the chicken.