Middle Eastern chicken & harissa yoghurt

The aromatic flavours of a souk inspired this hearty free-range chicken dish: think earthy cumin, warm rose harissa and punchy garlic. Fluffy quinoa and a dollop of cooling coconut yoghurt up the taste-factor further.

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  • 1 1/2 tbsp oil
  • 120g cherry tomatoes
  • 1/2 lemon
  • 150g courgette
  • 1 red onion
  • 1 tsp ground cumin
  • 2 tsp rose harissa paste
  • 2 x 170g chicken breast
  • 40g mixed salad leaves
  • 80g coconut yoghurt
  • 80g quinoa
  • Medium handful of flat-leaf parsley
  • Medium handful of fresh mint

Macros

895 calories • 75g carbs • 38g fat • 62g protein

Allergens:

Soya

Cuisine

Middle Eastern

Specials

Season

Summer

Method

1. Preheat the oven to 200C / fan 180C / gas mark 6 and boil a kettle. Slice the red onion and courgettes into bite-sized pieces and place onto a baking tray. Drizzle with 1/2 tbsp olive oil and a pinch of sea salt. Place in the oven for 15 mins.

2. Make the chicken marinade; to a large bowl add the ground cumin, just half the rose harissa, just half the coconut yoghurt and season with sea salt and back pepper. Add the chicken to the marinade and mix to coat. Transfer the chicken breasts to an ovenproof dish then place in the oven for 20 mins, until cooked through and turning golden.

3. Rinse the quinoa and place into a saucepan with 300ml boiling water and a pinch of sea salt. Simmer for 15 mins, then drain.

4. Make the herby dressing; finely chop the parsley and mint leaves. In a small bowl, mix the fresh herbs with the juice from the half lemon and 1 tbsp olive oil.

5. Remove the courgette and red onion tray from the oven and add the whole cherry tomatoes, then return the tray to the oven and cook for a further 10 mins. Meanwhile, make the harissa yoghurt dressing; add the remaining coconut yoghurt to a small bowl and swirl through the remaining rose harissa. Sprinkle with sea salt and add 1 tbsp water to thin, if desired.

6. Add the cooked veg to the cooked and drained quinoa. Season with sea salt and black pepper to taste. Mix.

7. Thinly slice the chicken breasts. Serve the roasted vegetable quinoa on two warm plates alongside the mixed salad leaves. Top with the sliced chicken, then drizzle over the herby dressing and harissa yoghurt.

Recipe for two people, halve the ingredients for one person