Scandi-style flatbread
Top these Scandinavian-inspired flatbreads with poached salmon, beetroot, capers, cucumber and yogurt for a quick and easy lunch or supper
Chicken with crushed harissa chickpeas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 2 tbsp rapeseed oil
- 1 onion, chopped
- 1 red pepper, finely sliced
- 1 yellow pepper, finely sliced
- 4 chicken breasts
- 1 tbsp za'atar
- 400g can chickpeas
- 1½ tbsp red harissa paste
- 150g baby spinach
- ½ small bunch of parsley, finely chopped
- lemon wedges, to serve
Method
- STEP 1
Heat 1 tbsp of oil in a frying pan over a medium heat and fry the onions and peppers for 7 mins until softened and golden.
- STEP 2
Meanwhile, put the chicken between two sheets of baking parchment and lightly bash until about 2cm thick. Mix together the remaining oil and the za'atar, then rub over the chicken. Season to taste.
- STEP 3
Heat the grill to high. Put the chicken on a baking tray lined with foil, and grill for 3-4 mins each side, or until golden and cooked through.
- STEP 4
Heat the chickpeas in a pan with the harissa paste and 2 tbsp water until warmed through, then roughly mash with a potato masher. Wilt the spinach in a pan with 1 tbsp of water or in the microwave in a heatproof bowl. Stir the pepper and onion mixture, spinach and parsley through the chickpeas. Serve with the sliced chicken and the lemon wedges for squeezing over.
