A healthy chicken recipe, with a hint of North African flavours, this makes a great light supper to eat as the sun sets.
Ingredients
- 4 boneless free-range chicken thighs, with skin
- 2 tbsp rose harissa, plus extra to serve (we like Belazu, from Waitrose)
- 100ml Greek yogurt, plus extra to serve
- 1 garlic clove, crushed
- 2 tbsp olive oil
- Small bunch of fresh mint leaves, roughly chopped if leaves are large
- 250g basmati and wild rice
- ½ cucumber, deseeded and chopped
- 1 red chilli, deseeded and finely chopped
- 1 tbsp sesame oil
- Juice of 1 lime
- Handful fresh coriander leaves
Method
- 1. Place the chicken in a dish with the harissa, yogurt, garlic, olive oil and mint. Season and mix together to coat the chicken. Set aside to marinate for at least 10 minutes.
- 2. Meanwhile, cook the rice in boiling salted water for 10-12 minutes until tender, then drain, refresh under cold water and drain again. Place in a bowl and add the cucumber, chilli, sesame oil and lime juice.
- 3. Preheat the grill to high. Place the chicken on a baking sheet and grill for 4-5 minutes on each side until golden and cooked through. Slice up and mix half of the chicken into the rice salad, then top with the remaining chicken. Garnish with a few coriander leaves. Mix some yogurt with a little harissa pastein a small bowl and serve with the chicken salad.
Nutritional info
Per serving: 423kcals, 17.2g fat (4.5g saturated), 22.8g protein, 43.8g carbs, 2.9g sugar, 0.7g salt