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Quick & easy to make, delivering a smoky, punchy taste

Harissa and tomato chicken

Combines the bold flavours of North African harissa paste with the freshness of tomatoes. A great meal for those looking to add a bit of spice to their dinner routine. Easy to prepare and packed with nutrients which makes it a wholesome option.

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Total Time: 45 minutes
  • Chicken Breasts: 4 boneless, skinless (about 600g total)
  • Harissa Paste: 3 tablespoons (use 2 tbsp greenfields harissa spice, 2 tbsp olive oil and 1 tbsp water)
  • Olive Oil: 2 tablespoons
  • Cherry Tomatoes: 300g, halved
  • Red Onion: 1 medium, finely chopped
  • Garlic: 3 cloves, minced
  • Basmati Rice: 250g
  • Chicken Stock: 500ml
  • Fresh Coriander: A handful, chopped
  • Salt & Black Pepper
  • Lemon: 1, cut into wedges for serving

Marinate the Chicken

  • In a large bowl, combine the harissa paste, 1 tablespoon of olive oil, salt, and pepper.
  • Add the chicken breasts and coat them well with the marinade.
  • Let the chicken marinate for at least 15 minutes, or up to overnight in the refrigerator for a more intense flavour.

Cook the Chicken

  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  • Add the marinated chicken breasts and cook for about 6-7 minutes on each side, or until the chicken is fully cooked and has a nice char. The internal temperature should reach 75°C (165°F).
  • Remove the chicken from the skillet and let it rest while you prepare the rice and tomatoes.

Prepare the Rice and Tomatoes

  • In the same skillet, add the chopped red onion and garlic. Sauté for 2-3 minutes until softened.
  • Add the halved cherry tomatoes and cook for another 2-3 minutes until they start to soften.
  • Add the basmati rice and stir to coat the rice with the vegetables and oil.

Cook the Rice

  • Pour in the chicken stock and bring the mixture to a boil.
  • Reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is cooked and the liquid is absorbed.
  • Fluff the rice with a fork and stir in the chopped fresh coriander.

Serve

  • Slice the rested chicken breasts and place them on top of the rice and tomato mixture.
  • Serve with lemon wedges on the side for a fresh, zesty finish.

 

  • Calories: 450 kcal
  • Protein: 35g
  • Carbohydrates: 50g
  • Fat: 12g
  • Saturated Fat: 2g
  • Fibre: 3g
  • Sugar: 5g
  • Salt: 1.2g

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