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    Harissa Chicken and Sweet Potato with a Preserved-Lemon Dressing

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    Harissa Chicken and Sweet Potato with a Preserved-Lemon Dressing

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Serves: 4


    2 tbsp harissa

    2 tbsp olive oil

    3 chicken breasts, skin on

    2 large sweet potatoes, washed and cut into chunks

    20g pack mint, leaves only

    20g pack coriander, leaves only

    20g pack flat leaf parsley, leaves only

    1 large red onion, finely sliced

    75g pitted green olives



    2 Belazu preserved lemons

    2 tbsp extra virgin olive oil

    1 lemon, juice



    1. Preheat the oven to 220˚C, gas mark 7. Combine the harissa and olive oil in a large bowl. Add the chicken breasts and sweet potatoes, and toss to coat. Season, then arrange in a single layer in a roasting tray and cook for 25 minutes, until the chicken and potatoes are cooked.

    2. Meanwhile, make the dressing: cut the preserved lemons in half, scoop out the flesh and discard. Finely chop the rind and whisk together with the extra virgin olive oil and lemon juice in a bowl.

    3. When cooked, remove and slice the chicken breasts on the diagonal. Arrange the herbs, onion and olives on 4 serving plates and top with the chicken and sweet potato. Drizzle the dressing over the salad and serve with a bowl of yogurt alongside.


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