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Harissa chicken with chickpea & carrot salad
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Elevate your chicken with zesty North African Harissa coating.
Ingredients:
  • 30.00 ml harissa, (see note) plus 1 tsp extra
  • 120ml extra virgin olive oil
  • 3 chicken breasts
  • 3 carrots
  • 0.63 gm ground cinnamon
  • 0.63 gm ground cumin, plus extra, to serve
  • 0.63 gm sweet paprika
  • 400g can chickpeas
  • 14.40 gm honey
  • 1 spring onion
  • 1 lemon
  • 1/4 bunch mint
  • 24.00 gm tahini
  • 140g (1/2 cup) Greek Style Yoghurt
Instructions:
  • In a bowl, mix harissa with 2 tablespoons of oil. Remove the tenderloin from the chicken breasts and pound the breasts evenly. Use a fork to prick both the tenderloins and breasts. Toss them in the harissa mixture until coated, then set aside.
  • Start by giving the carrots a quick rinse without peeling them, then cut them in half lengthwise and slice them diagonally into thin pieces. In a large frying pan, heat 2 tablespoons of oil and add the carrots. Cook for 3 minutes until they start to soften. Next, sprinkle in cinnamon, cumin, and paprika, and toss for an additional minute until fragrant.
  • Give chickpeas a quick rinse and drain, then toss them in a pan with extra harissa and honey. Cook for 2 minutes until everything blends beautifully. Move the mixture to a bowl and drizzle in the remaining 2 tablespoons of olive oil. Slice the onion thinly and add half to the bowl, then squeeze in fresh lemon juice and sprinkle torn mint leaves on top. Season generously with salt and pepper.
  • Heat up a chargrill pan over medium heat. Cook chicken for 3 minutes on each side until charred and fully cooked. Serve by arranging salad on plates, slicing chicken and placing on top, and sprinkling with extra cumin. Mix tahini, yogurt, and extra onion in a small bowl, season, and serve on the side.

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