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
 

NEXT ON FOOD24X

Olive oil polenta cake

2015-03-25 14:36
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
1 comment
Add your comment
Comment 0 characters remaining
 

Tip of the day

 
Selecting lamb
The meat should be a pinky red in colour with a layer of fat that is creamy white.
 

Find a recipe

 
 
 

Inside Food24

 
 
 
 
 

Instagram: #Food24_sa

 
 
/Wine
 

Restaurants

 
Lola's Coffee Shop in Cape Town

We aim to create a space where those stopping by can find a place to relax and call their own over a delicious cuppa.

 

Find a restaurant

 
 
 
 
There are new stories on the homepage. Click here to see them.