Harissa chicken
SERVES
4
PEOPLE
PREP TIME
60
MINUTES
COOKING TIME
10
MINUTES
CUISINE
Middle Eastern
COURSE
Main
Method
Flatten the chicken breasts by pounding them with a rolling pin. Cut them in half.
Put all the other ingredients in a bowl and mix to a paste. Add the chicken, coating it well and pop it into the fridge to marinate for an hour or so.
Heat a heavy-based frying pan over a high heat. Add a little oil, turn down to a medium heat and pop on the chicken. Cook for 4-5 minutes on each side. Serve with salad or Mujadara.
Ingredients
4 chicken breasts
2 tbsp harissa paste
2 tbsp olive oil
1 tbsp tomato purée
1 tsp cinnamon
1 tsp ground cumin
1 tsp ground coriander
1 tsp sea salt
½ tsp ground nutmeg
Juice of ½ a lemon
Method
Flatten the chicken breasts by pounding them with a rolling pin. Cut them in half.
Put all the other ingredients in a bowl and mix to a paste. Add the chicken, coating it well and pop it into the fridge to marinate for an hour or so.
Heat a heavy-based frying pan over a high heat. Add a little oil, turn down to a medium heat and pop on the chicken. Cook for 4-5 minutes on each side. Serve with salad or Mujadara.
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