After a week of chocolate, it’s time they had some salad! This winter warmer from Donal Skehan’s latest book of health-boosting recipes is a perfect family dish…
Harissa Chicken with Rainbow Salad
Cook’s Notes: 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.
Serves: 4
Equipment:
Sauté pan
Ingredients:
1 tbsp olive oil
6 boneless, skinless chicken thighs
3 tbsp rose harissa paste
finely grated zest and juice of ½ lemon
2 tbsp low-fat Greek yoghurt
3 tbsp extra-virgin olive oil
1 x 220g (8oz) bag rainbow salad
1 avocado, sliced
1 x 400g (14oz) tin chickpeas, drained and rinsed
handful of chopped flat-leaf parsley
Method:
Heat the olive oil in a sauté 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 3–4 minutes on each side until just cooked through. Set aside to rest, then slice and combine with the yoghurt 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.
Extracted from Super Food in Minutes by Donal Skehan, with photography by Issy Croker, published by Hodder & Stoughton in hardback and ebook, priced €25.
