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Harissa lemon chicken

Name: Harissa lemon chicken
Cook time: 30 min
Yield: 4

with oven fries and cumin labneh

Ready in around 30 mins

RECIPE FACT:

Harissa is most closely associated with Tunisia, Morocco, Algeria and Libya. However, it is most deeply rooted in Tunisian cuisine and is sometimes described as Tunisia’s national condiment. Tip: if you like your fries crispier increase the cooking time by a few minutes

Nutritional Info:

Energy: 1,818kJ (435kcal)
Protein: 43g
Carbohydate: 31g
Sugars: 10g
Fat, total:13g
Saturated:3g
Sodium:723mg
Contains:Gluten, Milk, Pine Nuts, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE FRIES:
Line an oven tray with baking paper. Gently empty the bag of steamed fries onto the tray and pat dry to remove excess moisture, drizzle with oil and sprinkle with fries seasoning and pepper. Cook in the oven for 15 mins, turn the chips over and cook for a further 10-12 mins.
2. TO COOK THE CHICKEN AND VEGETABLES:
Line a second oven tray with baking paper. Cut the broccoli into small bite-sized pieces. Remove the free-range chicken breasts from their packaging and place on the tray. Spoon over the harissa lemon paste, season with salt and pepper then bake in the oven for 6 mins. Add the broccoli to the tray and cook for 9-10 mins or until the chicken is cooked through. Remove from the oven and allow the chicken to rest a few mins.
3. TO PREPARE THE SALAD:
Trim the green part off the radishes, cut in half then finely slice then add to a salad bowl. Add the rocket, toasted pinenuts and just before serving drizzle with olive oil and season with salt and pepper.
TO SERVE:
Divide the fries and radish salad between plates. Add the harissa lemon chicken, a dollop of cumin labneh.