Grilled Harissa Chicken and Chickpea Salad

Name: Grilled Harissa Chicken and Chickpea Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Moroccan, African
Ingredients: 200g mini chicken fillets (or 1x200g chicken breast fillet, cut into strips); 1 tbsp harissa paste; finely grated zest and juice of 1 lemon; 1 clove garlic, crushed; salt and pepper; 50g midget trees (tenderstem broccoli), thinly sliced; 1/2 tbsp coconut oil; 2 spring onions, finely sliced; 3 jarred red peppers, roughly chopped; 1/2x400g tin of chickpeas, rinsed and drained; 2 small handfuls of baby spinach leaves; small handful each of coriander, flat-leaf parsley and mint leaves, chopped; 1 tbsp pomegranate seeds (optional); 1 tbsp toasted pine nuts (optional)

5 steps

Prep:10minCook:15min

If you've not tasted harissa paste before, this is your chance. It's one of my favourite flavours. You can find it in most supermarkets now - use it with fish, chicken or beef.

Updated at: Sun, 04 Feb 2024 07:33:34 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1228.7 kcal (61%)

Total Fat26.6 g (38%)

Carbs162 g (62%)

Sugars36.4 g (40%)

Protein95.6 g (191%)

Sodium1365.8 mg (68%)

Fiber40.6 g (145%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

200gmini chicken fillets

cut into strips

1 Tbspharissa paste

1lemon

finely grated zest and juice of

50gmidget trees

tenderstem broccoli, thinly sliced

½ Tbspcoconut oil

2spring onions

finely sliced

3red peppers

jarred, roughly chopped

0.5 x 400gchickpeas

rinsed and drained

2 handfulsbaby spinach leaves

1 Tbsppomegranate seeds

optional

1 Tbsppine nuts

toasted, optional

Instructions

Step 1

Place the chicken fillets in a stainless-steel, ceramic or glass bowl. Mix together the harissa paste, lemon zest and garlic and use it to coat the chicken. Season with salt.

Step 2

Meanwhile, blanch the broccoli in a small saucepan of boiling hot water for 2-3 minutes, or until just tender. Drain and transfer to a mixing bowl. Preheat the grill to medium-high.

Step 3

Slide the chicken onto a grill rack and place under the grill. Cook for 5-6 minutes, turning halfway through, until cooked through. Check by slicing into one of the pieces to make sure the meat is white all the way through, with no raw pink bits left.

Step 4

Meanwhile, melt the oil in a non-stick frying pan and add the spring onions, peppers, chickpeas and spinach. Season, toss to mix well, and stire and cook for 3-4 minutes until the spinach is wilted.

Step 5

Remove the pan from the heat and stir in the lemon juice and chopped herbs. Toss to mix well and pile onto a serving plate, topped with the grilled chicken. Scatter over the pomegranate seeds and pine nuts, if using, and serve warm, or at room temperature.