Chicken Harissa

And this recipe for chicken harissa is one of those things!

Easy to prepare but here’s the thing – it has a high satiety content  – such that when the dish was finished all at the table felt full and continued to feel full from the time we finished eating (5pm) until we went to bed (10pm) in a most deliciously satisfying way.  For the record, the Harissa paste used to make the chicken have a zingy light bite was brought in a jar from the local supermarket  – as were all the other “every day ingredients” used to create this dish.

Ingredients for 2

2 skinless chicken breasts

4 tsp harissa paste (shop brought in a jar)

1 tbspn olive oil

1 tbspn pine nuts

4 large handfuls of baby spinach

2 spring onions

1/4 cucumber chopped

2 tomatoes diced

200 g of haricot beans

1 tbspn of raisins

Handful of chopped flat leaf parsley and mint


Cover the chicken beast with the harissa paste and place in an oven proof dish.  Drizzle on the olive oil and season with salt and pepper and then bake in the oven for about 25 minutes or until cooked through.  Remove from the oven and allow to cool then cut.

Lightly toast the pine nuts in a dry frying pan over a medium heat until golden (do not burn as they taste horrible)

Find your favourite dish and plate up the chicken on a bed of spinach leaves, spring onion, cucumber, tomatoes haricot beans, raisins and herbs, finishing off with a garnish of toasted pine nuts on top.

And serve with your tune of choice





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