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Warm salad of seared harissa chicken with fennel, asparagus & chickpeas
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500g pack essential Waitrose British Chicken Breast Fillets
1 tbsp harissa paste
2 x 200g packs asparagus, trimmed
1 tsp olive oil
1 large fennel, cored and very finely sliced
400g can chickpeas, drained and rinsed
Juice of 1 lemon
1 tbsp extra virgin olive oil
½ x 28g pack coriander, roughly chopped
1. Using a sharp knife, cut horizontally to open out each fillet like a book, then brush all over with harissa and set aside for 5 minutes to marinate.
2. Heat a large griddle over a high heat. Toss the asparagus in the oil and sear for 2-4 minutes until just tender. Toss these in a bowl with the fennel and chickpeas.
3. Sear the chicken on the griddle for 3-4 minutes each side until cooked through with no pink meat. Rest for 5 minutes.
4. Whisk the lemon juice and oil together with some seasoning and pour over the asparagus salad. Add the coriander and toss well. Slice the chicken and serve on top of the salad.
Typical values per serving:
This recipe was first published in June 2017.