Harissa chicken

Name: Harissa chicken
Cook time: 25 min
Yield: 2

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 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210⁰c (fan bake).
1.TO COOK AND PREPARE THE VEGETABLES:

Line an oven tray with baking paper. Place the chickpeas and steamed pumpkin onto the tray. Spray with oil, sprinkle over the tagine seasoning and season with salt. Toss to coat well then bake in the oven for 10 mins. Cut the broccoli into small bite sized pieces and set aside.
2. TO PREPARE THE MINT YOGURT:

Remove the mint leaves from their stalks and roughly chop. 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-range chicken breasts from their packaging and pat dry with a paper towel. Once the vegetables have been in the oven for 10 mins, place the chicken on the tray and spoon on the harissa marinade. Add the broccoli to the tray and bake for a further 12-15 mins or until chicken is cooked through.
TO SERVE:

Arrange tagine spiced vegetables onto plates and top with harissa chicken. Dollop with the mint yoghurt and sprinkle over the toasted almonds and raisins.