Harissa Chicken with Aubergine Tahini Salad
Harissa Chicken with Aubergine Tahini Salad, simple and easy to make but packed with great flavours. Oh and it cooks in 20 minutes! What could be better?
Ingredients
- 6 chicken fillets 1/2d
- 4 tbs harissa paste
- 2 tbs olive oil
To serve
- 50g green pistachios
- 25g sesame seeds toasted
Salad
- 8 small aubergines
- 1 tbs olive oil
- 4 tbs tahini
- 4 tbs crème fraiche
- Few sprigs rosemary
- 2 cloves garlic
- Salt and pepper
- 1 red chill
- 1 lemon zest and juice
- 1 pomegranate seeds only
- 1 small bunch coriander
Method
Pre-heat the oven to 200c.
Mix the chicken, harissa and oil, season then place onto a baking tray cook for 20 minutes.
Meanwhile, slice the baby aubergines in ½ lengthways, mix the oil, chilli, rosemary and garlic coat all over the aubergines and roast on a baking tray for 15 minutes.
Whisk together the tahini and crème fraiche.
To serve, pile the chicken onto a platter, top with aubergines, dot with tahini mix, sprinkle on the coriander, pistachios and sesame seeds.
Ingredients
- 6 chicken fillets 1/2d
- 4 tbs harissa paste
- 2 tbs olive oil
To serve
- 50g green pistachios
- 25g sesame seeds toasted
Salad
- 8 small aubergines
- 1 tbs olive oil
- 4 tbs tahini
- 4 tbs crème fraiche
- Few sprigs rosemary
- 2 cloves garlic
- Salt and pepper
- 1 red chill
- 1 lemon zest and juice
- 1 pomegranate seeds only
- 1 small bunch coriander
Method
Pre-heat the oven to 200c.
Mix the chicken, harissa and oil, season then place onto a baking tray cook for 20 minutes.
Meanwhile, slice the baby aubergines in ½ lengthways, mix the oil, chilli, rosemary and garlic coat all over the aubergines and roast on a baking tray for 15 minutes.
Whisk together the tahini and crème fraiche.
To serve, pile the chicken onto a platter, top with aubergines, dot with tahini mix, sprinkle on the coriander, pistachios and sesame seeds.
