Healthy Harissa Chicken Recipes


3 small carrots, peeled, diagonally sliced
2 large red onions, cut into thin wedges
1 tbs chopped fresh rosemary leaves
1 tbs extra virgin olive oil
2 tsp harissa paste
1 lemon, rind zested, juiced
1 garlic clove, crushed
8 (about 500g) chicken tenderloins, trimmed
400g can no-added-salt brown lentils, rinsed, drained
80g trimmed kale leaves, torn
160ml (2/3 cup) Massel salt reduced chicken style liquid stock
90g (1/3 cup) labneh, drained


Step 1
Preheat oven to 200C/180C fan forced. Line a large baking dish or tray with baking paper. Place the carrot, onion and rosemary in prepared dish and drizzle with the oil. Bake for 15-20 minutes or until light golden and tender.
Step 2
Meanwhile, combine the harissa, 1 tbs lemon juice and garlic in a shallow dish. Add the chicken and turn to coat. Set aside for 10 minutes to marinate.
Step 3
Place the lentils, kale and stock in the dish with the carrot mixture and stir to combine. Top with the chicken. Bake for a further 10-15 minutes or until chicken is cooked through. Top with labneh and a little lemon zest. Season and serve.

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