Chicken with crushed harissa chickpeas served on a plate

Chicken with crushed harissa chickpeas

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(8 ratings)

Prep: 5 mins Cook: 10 mins

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

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: Per serving

  • kcal366
  • fat12g
  • saturates2g
  • carbs16g
  • sugars6g
  • fibre7g
  • protein44g
  • salt0.6g

Ingredients

  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • ½ small bunch of parsley, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • lemon wedges, to serve
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

Method

  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.

  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.

  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. 

  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.

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Comments, questions and tips

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rachellewis23's picture
rachellewis23
8th Jun, 2020
4.05
This was nice! We served it with some garlic roasted potatoes and a little dollop of Greek yog as we were a bit generous with the harissa!
lelikins
24th May, 2020
4.05
Really tasty and quick to make - though very small portions. We did 2 chicken breasts but kept everything else the same and felt it would have been good to have some crusty bread on the side.
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