Harissa chicken

Name: Harissa chicken
Cook time: 25 min
Yield: 1

with tagine spiced vegetables and mint yoghurt

Ready in around 25 mins

RECIPE FACT:

Tunisia is the biggest exporter of prepared harissa and UNESCO lists it as part of Tunisia's intangible cultural heritage.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210℃ (fan bake).
1. TO COOK AND PREPARE THE VEGETABLES:

Line an oven tray with baking paper. Place the chickpeas and steamed pumpkin on the tray. Spray with oil, sprinkle over the tagine seasoning, season with salt, toss to coat well and bake for 10 mins. Remove the mint leaves from their stalks and roughly chop. Cut the broccoli into small bite sized pieces and set aside.
2. TO PREPARE THE MINT YOGURT:

Place the yoghurt in a small bowl, season with salt and stir through the chopped mint.
3. TO COOK THE HARISSA CHICKEN:

Remove the free chicken breast from its packaging, pat dry with a paper towel. Once the vegetables have been in the oven for 10 mins, place the chicken on the side of the tray and spoon on the harissa marinade. Add the broccoli to the tray with the vegetables and bake for a further 12-15 mins or until chicken is cooked through.
TO SERVE:

Arrange tagine spiced vegetables onto a plate. Top with harissa chicken. Dollop with the mint yoghurt and sprinkle over the toasted almonds and raisins.