Harissa Chickpea Chicken Dish

I can't claim credit for this recipe. This was created by The Culinary Cartel. I've slightly adjusted the recipe to 'healthify' it. It is so easy and tasty - perfect for a quick weeknight dinner.

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Harissa Chickpea Chicken Dish

Yield: 4

Author: Stephanie Rouillard

Prep time: 10 MinInactive time: 60 MinTotal time: 1 H & 10 M

I can't claim credit for this recipe. This was created by The Culinary Cartel. I've slightly adjusted the recipe to 'healthify' it. It is so easy and tasty - perfect for a quick weeknight dinner.

Ingredients

For the chicken

• 450g chicken breasts (4 large chicken breasts)
• 4 Tbsp olive oil
• 1 Tbsp Harissa paste
• Salt and pepper

For the chickpeas

• 2 red onions, cut into wedges
• 1 tin (400g) chickpeas
• 1 tin Italian chopped tomatoes
• 3 Tbsp Harissa paste
• Pinch of chilli flakes
• 1 Tbsp finely grated parsley
• Salt and pepper to taste

For the yoghurt

• 1 1/2 cups full cream yoghurt
• 10g dill
• Juice of half a lemon
• Salt and pepper to taste

Instructions

For the chickpeas

1. Preheat the oven to 170 degrees celsius.
2. Add the drained chickpeas, chopped red onion and tinned tomatoes to a roasting tray.
3. Season with 2 Tbsp Harissa paste, pinch of chilli flakes, chopped parsley, 1/2 cup water, salt and pepper to taste.
4. Roast for about 30 minutes. Add some water if the chickpeas appear dry.

For the chicken

1. Mix together Harissa paste and olive oil. Coat the chicken in the mix, if you have not marinated chicken already. If you have time, it is advisable to marinade the chicken to prevent it from drying out during the cooking process.
2. Nestle the chicken breasts into the chickpea mixture and spoon over the tinned tomato.
3. Roast for another 20 to 30 minutes until the chicken is cooked through.

For the yoghurt

1. Mix all the yoghurt ingredients together.
2. Dollop the yoghurt onto the dish once you've served the chicken mixture onto a plate. Add dill to garnish.

Notes

Serve this on a bed of green vegetables like broccoli or green beans.

In order to further prevent the chicken breasts from drying out, opt for chicken breasts with the skin. Cook with chicken breasts in the skin and then remove the skin before serving. You can also marinate the chicken breasts in the sauce mixture (olive oil, Harissa paste, salt and pepper) to retain moisture in the chicken.

Nutrition Facts

Calories

545.94

Fat

24.69 g

Sat. Fat

5.52 g

Carbs

22.69 g

Fiber

8.76 g

Net carbs

24.92 g

Sugar

10.81 g

Protein

52.59 g

Sodium

375.38 mg

Cholesterol

7515.69 mg

Healthy, high protein, chicken, high fibre

Dinner, lunch, winter

Middle Eastern

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