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Roast Moroccan chicken
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Serves: 4
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.
gluten free
low in fat
Typical values per serving:
Energy |
1,172kJ 278kcals |
---|---|
Fat | 6.6g |
Saturated Fat | 1.2g |
Carbohydrate | 14.7g |
Sugars | 4.7g |
Protein | 39.9g |
Salt | 0.5g |
Fibre | 4.1g |
This recipe was first published in Thu Nov 03 09:52:00 GMT 2016.
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