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.

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.