Chef Style Harissa Chicken

Serves 2

Ingredients

• 1 tbsp olive oil + extra for cooking

• 2 medium carrots

• 2 medium tomato

• 80-100g spinach

• 1 clove of garlic

• Juice of one lemon

• 250g chicken breast (2 small)

• harissa spice

• handful of mint

• handful of coriander

• 120g Greek yoghurt + extra to serve

• 100g cous cous

• 2 tbsp. slivered almonds

• 200mL water

• sumac for an extra touch at the end!

Method

1. Preheat the oven to 200 degrees celsius

2. Combine harissa spice blend, salt, oil, chicken breast and yoghurt

3. Set aside for 30-minutes

4. Meanwhile, grate carrots, roughly chop the fresh spinach and dice the tomatoes - combine in a bowl with lemon juice, salt, pepper and 1 tbsp. of olive oil

5. In a large fry pan, turn onto medium heat, drizzle with olive oil and add chicken breasts. Cook on both sides for a couple of minutes

6. Transfer to a baking tray and bake for `10-12minutes in the oven

7. During this time, chop the garlic, and add to a saucepan with olive oil

8. Cook until golden brown, then add carrots. Stir until slightly softened.

9. Add water and bring to boil. Add cous cous and stir to combine. Cover with the lid and leave for 5-minutes

10. Remove from heat and serve into a bowl/deep plate. Stir through the baby spinach and slivered almonds, coriander and mint + a little extra lemon juice

11. Take the chicken out of the oven and let it rest for 5-minutes before slicing

12. Once rested, slice the chicken and add to the plate with grains and veggies. Serve with a dollop of yoghurt on top, juices from the chicken tray and a sprinkle of sumac!!

Try this winning dish by Chef Luca! Tasty, nutritious and comforting!

Check out Luca’s website for more information and services he is offering, especially during the lockdown period.