Spice it up North African style with this Harissa coated chicken.
Ingredients
- 1 1/2 tablespoons harissa, (see note) plus 1 teaspoon extra
- 120ml extra virgin olive oil
- 3 chicken breasts
- 3 carrots
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin, plus extra, to serve
- 1/4 teaspoon sweet paprika
- 400g can chickpeas
- 2 teaspoons honey
- 1 spring onion
- 1 lemon
- 1/4 bunch mint
- 1 tablespoon tahini
- 140g (1/2 cup) Tamar Valley Greek Style Yoghurt
Method
- Step 1Combine harissa and 2 tablespoons oil in a bowl. Separate tenderloin (thin strips of meat on the underside) from chicken breasts. Using a meat mallet or rolling pin, pound breasts until evenly thick. Prick tenderloins and breasts all over with a fork. Add to harissa mixture and toss to coat, then set aside.
- Step 2Rinse carrots (don’t worry about peeling), cut in half lengthwise, then on the diagonal widthwise into thin slices. Heat 2 tablespoons oil in a large frying pan, add carrots and cook, tossing, for 3 minutes or until beginning to soften. Add cinnamon, cumin and paprika, and toss for 1 minute or until fragrant.
- Step 3Rinse and drain chickpeas, then add to pan with extra harissa and honey. Cook for 2 minutes or until well combined. Transfer mixture to a bowl and add remaining 2 tablespoons olive oil. Thinly slice onion and add half to bowl, then squeeze in lemon juice and tear over mint. Season with salt and pepper.
- Step 4Place a chargrill pan over medium heat. Add chicken and cook for 3 minutes each side or until charred and cooked through. Divide salad among plates. Slice chicken and place on top, then scatter with extra cumin. Combine tahini, yoghurt and remaining onion in a small bowl, then season and place on side to serve.
- Low carb
- Lower gi
Nutrition
2703 kj
Energy
39g
Fat Total
7g
Saturated Fat
8g
Fibre
44g
Protein
94mg
Cholesterol
624.1mg
Sodium
11g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
Notes
Harissa is a North African condiment from delis, selected supermarkets and greengrocers. Substitute 1 chopped red chilli or 1/2 tsp cayenne powder.
For a vegetarian version, pan-fry thick slices of haloumi dusted with a little chilli powder instead of the chicken.
- Author: Sophia Young
- Image credit: Jeremy Simons
- Publication: MasterChef
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