Harissa chicken salad with braised chickpeas

Make this spicy salad for a healthy summer lunch.
 

Recipe from: 21 August 2012
Preparation time: 10 min
Cooking time: 25 min
 
 

Ingredients

 
  • 500
    g
    chicken breasts - sliced 5 mm thick
  • g
    store bought harissa paste
  • 1
    pack Cos lettuce
  • 50
    g
    packet rocket
  • 1
    punnet cherry tomatoes
  • 1
    small red onion sliced into rings
  • 250
    ml
    plain yoghurt blended with 1 tsp mint,
  • 1 tsp parsley and 1 tsp origanum, salt
  • and pepper to taste.
  • 1
    can
    chickpeas
  • 1
    can
    peeled and chopped tomatoes in juice
  • 2
    cloves garlic - finely chopped
  • 1
    thumb sized knob of fresh ginger
  • - finely grated
  • 1
    small red chilli - seeds removed
  • and finely chopped
  • 1
    medium red onio - finely chopped
  • 1/2
    lemon
  • 30
    ml
    olive oil
  • salt and pepper
Servings: Change Serving
 
 

Method

 
Slowly sauté the onion, ginger, garlic and chilli until soft and aromatic.

Add the tomatoes and stir until the juice is almost evaporated and the sauce is thick. Squeeze lemon juice into sauce, drop in the lemon and cook slowly for 3 minutes then remove the lemon.

Add the chickpeas, adjust seasoning and simmer for 3 minutess until chickpeas are nicely coated in the sauce. Allow to cool.

For the chicken:
Rub the sliced fillet all over with the Harissa paste and cook in a hot pan with some olive oil. Not too long as you want the chicken to be spicy and juicy.

To assemble:
Place some Cos leaves on a plate, top with some of the braised chickpeas. Make a salad of the rocket , red onion and cherry tomatoes, dressed with some live oil and a squeeze of lemon juice. Place this on top of the chick peas.

Top the salad with the grilled chicken - hot or cold to your liking, and drizzle with the yoghurt dressing. Serve with lemon wedges.

Reprinted with permission of Carl Penn, Exec chef at Peddlars on The Bend.
 

Read more on: recipe  |  sauté  |  chickpeas  |  chicken  |  shallow-fry  |  salad
 

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63°c Egg

2014-10-30 11:21
 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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