Calorie-Conscious Spicy Harissa Chicken

Nutrition per serve

Ingredients

• 1pcs onion
• 1clove garlic
• 2pcs carrot
• 380g chickpeas
• 5g harissa seasoning
• 300g free-range chicken breast fillet
• 20g slivered almonds
• 5g chermoula seasoning
• 50g baby spinach leaves
• 130g natural yoghurt
• 15ml olive oil
• 3ml red or white wine vinegar
• 3ml honey

Method

1. Step 1 — Prep ingredients
   Thinly slice the onion. Crush or finely chop the garlic. Coarsely grate the carrots. Drain and rinse the chickpeas.
2. Step 2 — Marinate chicken
   Combine the harissa seasoning (reduce for less of a chilli kick) and 1 tsp olive oil in a bowl. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add the chicken to the harissa oil and turn to coat.
3. Step 3 — Toast almonds
   Put the almonds in a cold medium frypan over medium heat (starting with a cold pan ensures the nuts toast evenly and prevents them burning). Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan.
4. Step 4 — Cook chicken
   Heat the same pan over medium-high heat. Cook the chicken for 2-4 mins each side until golden and cooked through. Remove from the pan and rest for 3 mins.
5. Step 5 — Cook vegetables
   Meanwhile, heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the onion, garlic and chermoula seasoning, stirring, for 2-3 mins until softened. Cook the carrot and chickpeas, stirring, for 4-5 mins until the carrot is softened. Stir in the spinach, ½ tsp red wine vinegar and ½ tsp honey. Cook for 2 mins or until wilted.
6. Step 6 — Get ready to serve
   Season the yoghurt with salt and pepper. Slice the chicken. Taste the vegetable mixture, then season with salt. Divide the vegetable mixture and chicken and any resting juices among plates. Drizzle with the yoghurt and scatter with the almonds to serve.

Allergens

Sulphites, Almond, Milk