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harissa chicken recipe Donal Skehan
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Donal Skehan’s Harissa Chicken Recipe

Upgrade those boring midweek dinners with this super speedy harissa chicken recipe from Donal Skehan

If you’re in a cooking rut then this super quick and super delicious harissa chicken recipe from Donal Skehan is set to transfer your midweek dinner from drab to fab!

Donal says: “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

You will need:

  • 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
  • 1 x 220g (8oz) bag rainbow salad
  • 3 tbsp extra-virgin olive oil
  • 1 avocado, sliced
  • 1 x 400g (14oz) tin chickpeas, drained and rinsed
  • Handful of chopped flat-leaf parsley

Method:

  1. 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.
  2. Mix the lemon juice with some seasoning in a salad bowl and whisk in the extra-virgin olive oil.
  3. Add the rainbow salad, avocado, chickpeas and parsley and toss gently to combine. Serve with the harissa chicken.

 

Super Food In Minutes by Donal Skehan

Taken from Superfood In Minutes by Donal Skehan

Read more: Donal Skehan’s tomato and basil pasta recipe