Harissa Charred Chicken, Spiced Chickpea Stew and Carrot and Cumin Hummus

493 per serving

40 minutes

2 servings

Allergens

  • Sulphites
  • Sesame

Ingredients

  • 2 chicken breasts
  • 2 tsp harissa paste
  • Half a lemon, juiced
  • 1 small onion, peeled and diced
  • 1 clove garlic, peeled and finely diced
  • 400g can of chickpeas, drained
  • Half tsp paprika
  • 400g canned chopped tomatoes
  • Small handful of fresh mint
  • Small handful of fresh coriander
  • 2 medium carrots, peeled and chopped into 5 cm lengths
  • Quarter of a teaspoon cumin
  • 2 tsp tahini
  • Approx 50ml olive oil
  • Salt and pepper to season

Nutrition facts

Per average serving:

ENERGY
493kcal / 2063kJ

25%

FAT
24g

35%

SATURATES
4.4g

22%

SUGARS
7.1g

8%

SALT
1.2g

21%

of an adult's Reference intake (8400kj / 2000kcal).

Method

Pre-heat oven to 180C

‘Butterfly’ each chicken breast by cutting partway through the middle of the breast and opening up. Marinate the chicken with the harissa, half of the lemon juice and a drizzle of olive oil. Place the chopped carrots onto a sheet of foil and drizzle with olive oil and add the cumin. Wrap the foil to create a parcel, place on baking tray and cook in oven until soft (approx. 45 mins) Meanwhile, in a frying pan heat olive oil and cook the diced onion over a low heat until soft and translucent but NOT coloured. Add the paprika and garlic, cook for a further 30 seconds or so and then add the chopped canned tomatoes. Simmer for 20-25 minutes.

To cook the chicken, heat a chargrill pan and briefly cook the breasts on both sides to create ‘bar marks’. Transfer the chicken to the oven to finish cooking, this will take approx. 15-20 minutes. Make sure the chicken is cooked right through.Once the carrots are soft, remove from oven and puree until smooth. Add the tahini, lemon juice, a drizzle of olive oil and season as required. Add the chickpeas to the simmering tomatoes to warm through. Add the chopped herbs (reserving some for a garnish)

To serve, place the tomato and chickpea stew in a bowl, place the cooked chicken breast on top along with the carrot hummus. Garnish with chopped mint and coriander.

Please note that allergen and nutrition information is given for information purposes only and may vary based on the specific ingredients used. Always check the allergen information on the ingredients you use as it may vary from those used in the recipe.

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