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Harissa chicken with chickpea salad

Harissa chicken with chickpea salad

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A star rating of 4.3 out of 5.25 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A low-fat, fibre-filled supper with a superhealthy side - just the thing for midweek

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal313
fat5g
saturates1g
carbs25g
sugars6g
fibre7g
protein44g
low insalt1.06g
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Ingredients

Method

  • STEP 1

    Mix the tomatoes, onion and chickpeas together, stir through the parsley and lemon juice and season.

  • STEP 2

    Coat the chicken with the harissa. Heat a griddle or frying pan or barbecue. Cook the chicken for 3-4 mins each side until lightly charred and cooked through.

  • STEP 3

    Divide the salad between 2 plates, top with the harissa chicken and serve with a dollop of yogurt and warmed pitta bread.

RECIPE TIPS
USE UP LEFTOVER HARISSA

Salmon with harissa crust for 2. Heat oven to 220C/200C fan/gas 7. Mix 4 tbsp breadcrumbs with 1 tbsp harissa. Press on top of 2 salmon fillets and bake for 10-12 mins until the crust is golden and the salmon is cooked through. Serve with the chickpea salad and lemon wedges.

Goes well with

Recipe from Good Food magazine, July 2011

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Overall rating

A star rating of 4.3 out of 5.25 ratings
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