Yogurt and harissa chicken and rice salad

Yogurt and harissa chicken and rice salad
  • Serves icon Serves 4
  • Time icon Takes 20 min to make, 20-25 min to cook, plus marinating

A healthy chicken recipe, with a hint of North African flavours, this makes a great light supper to eat as the sun sets.

Nutrition: per serving

Calories
423kcals
Fat
17.2g (4.5g saturated)
Protein
22.8g
Carbohydrates
43.8g (2.9g sugar)
Salt
0.7g
Calories
423kcals
Fat
17.2g (4.5g saturated)
Protein
22.8g
Carbohydrates
43.8g (2.9g sugar)
Salt
0.7g

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.

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