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Roast Moroccan chicken
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2 x 300g packs essential Waitrose British Chicken Breast Fillets
3 tsp harissa paste
1 tbsp olive oil
200g cherry vine tomatoes, cut into 4 sprigs
400g can chickpeas, drained and rinsed
1 red onion, finely diced
Juice of 1 lemon
½ x 28g pack coriander, leaves only
1. Preheat the oven to 200°C, gas mark 6. Score each chicken breast 3-4 times with a knife. Rub with 2 tsp of the harissa and place on a baking tray. Drizzle with half of the oil and season. Roast for 15 minutes.
2. Add the tomatoes on their vines to the baking tray. Return to the oven for a further 10-15 minutes, or until the chicken is thoroughly cooked, there is no pink meat and the juices run clear.
3. Meanwhile put the chickpeas into a bowl. Roughly crush about half of them with a fork. Mix with the red onion, lemon juice, coriander and remaining oil and harissa. Season to taste then serve with the chicken and tomatoes.
low in fat
Typical values per serving:
This recipe was first published in November 2016.