Recipe courtesy of Donal Skehan
Recipe courtesy of Donal Skehan
Watch how to make this recipe.
Harissa Chicken with Rainbow Salad
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- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 280
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 26 g
- Cholesterol
- 109 mg
- Sodium
- 213 mg
You can get lots of different kinds of harissa paste, but the rose variety has an extra layer of deliciousness – do keep an eye out for it.
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 280
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 26 g
- Cholesterol
- 109 mg
- Sodium
- 213 mg
Ingredients
Directions
Special equipment:
Saute pan- Heat the olive oil in a saute pan. Season the chicken with salt and pepper and spread all over with the harissa paste and a sprinkling of lemon zest. Fry over a medium high heat for 3 to 4 minutes on each side until just cooked through. Set aside to rest, then slice and combine with the yogurt while the chicken is still warm.
- Mix the lemon juice with some seasoning in a salad bowl and whisk in the extra-virgin olive oil.
- Add the rainbow salad, avocado, chickpeas and parsley and toss gently to combine. Serve with the harissa chicken.
