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Chicken with crushed harissa chickpeas

Chicken with crushed harissa chickpeas served on a white plate

Chicken with crushed harissa chickpeas

Name: Chicken with crushed harissa chickpeas
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
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

Esther Clark

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4.1 out of 5.65 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal366

low
fat12g
saturates2g
carbs16g
sugars6g
fibre7g
protein44g
salt0.6g

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.

Recipe from Good Food magazine, May 2020

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A star rating of 4.1 out of 5.65 ratings

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