MEAL MATHS – SPICED CHICKEN AND HARISSA CARROTS

Ready in 20 minutes | Serves 2

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1. Wash the carrots, then toss the with 2 tbsp harissa, 1 tbsp olive oil and a pinch of salt until coated. Transfer to a small baking tray and roast in a preheated oven at 200°C, gas mark 6 for 15 minutes until tender and lightly caramelised.

2. Meanwhile, warm 1 tbsp olive oil in a frying pan over a medium heat and add the chicken in a single layer. Cook for 8 minutes, allowing the chicken to brown on each side before turning, until cooked through, the juices run clear and there's no pink meat. Remove, cover with foil and rest for 5 minutes.

3. Spread 2 tbsp yoghurt onto each plate, then top with carrots, chicken and extra harissa if liked. Delicious with a dressed green salad.

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