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Chicken with crushed harissa chickpeas served on a plate

Chicken with crushed harissa chickpeas

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Rating: 4 out of 5.36 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Need something speedy for dinner? Try this chicken, coated in flavourful za'atar and served with spiced chickpeas. It's simple, but seriously delicious

  • Gluten-free
  • Healthy
Nutrition: Per serving
HighlightNutrientUnit
low inkcal366
fat12g
saturates2g
carbs16g
sugars6g
fibre7g
protein44g
salt0.6g
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Ingredients

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.

RECIPE TIPS
ZA’ATAR CHICKEN PITTAS

Shred any leftover chicken and fry in a bit of olive oil until warm and crisp around the edges. Halve and toast pitta breads, spread with hummus and fill with the chicken, a bit of lettuce and tomatoes.

Goes well with

Recipe from Good Food magazine, May 2020

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Overall rating

Rating: 4 out of 5.36 ratings
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