Chicken with Crushed Harissa Chickpeas Recipe
Cooking Chicken with Crushed Harissa Chickpeas is the most basic thing to make the whole family able to deal with everyday activities and problems. Therefore, providing food every day in a timely manner at the dinner table is a must.
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Fast and Easy Chicken with Crushed Harissa Chickpeas Recipe Ideas to Try Now
By Esther Clark
- Preparation and cooking time
- Prep:5 mins
- Cook:10 mins
- Easy
- Serves 4
Need something speedy for dinner? Try this chicken, coated in flavourful za'atar and served with spiced chickpeas. It's simple, but seriously delicious
- Gluten-free
- Healthy
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 366 |
| fat | 12g | |
| saturates | 2g | |
| carbs | 16g | |
| sugars | 6g | |
| fibre | 7g | |
| protein | 44g | |
| salt | 0.6g |
Ingredients
- 2 tbsp rapeseed oil
- 1 onion, chopped
- 1 red pepper, finely sliced
- 1 yellow pepper, finely sliced
- 4 chicken breasts
- 1 tbsp za'atar
- 400g can chickpeas
- 1½ tbsp red harissa paste
- 150g baby spinach
- ½ small bunch of parsley, finely chopped
- lemon wedges, to serve
Method
- STEP 1
Heat 1 tbsp of oil in a frying pan over a medium heat and fry the onions and peppers for 7 mins until softened and golden.
- STEP 2
Meanwhile, put the chicken between two sheets of baking parchment and lightly bash until about 2cm thick. Mix together the remaining oil and the za'atar, then rub over the chicken. Season to taste.
- STEP 3
Heat the grill to high. Put the chicken on a baking tray lined with foil, and grill for 3-4 mins each side, or until golden and cooked through.
- STEP 4
Heat the chickpeas in a pan with the harissa paste and 2 tbsp water until warmed through, then roughly mash with a potato masher. Wilt the spinach in a pan with 1 tbsp of water or in the microwave in a heatproof bowl. Stir the pepper and onion mixture, spinach and parsley through the chickpeas. Serve with the sliced chicken and the lemon wedges for squeezing over.
RECIPE TIPS
ZA’ATAR CHICKEN PITTAS
Shred any leftover chicken and fry in a bit of olive oil until warm and crisp around the edges. Halve and toast pitta breads, spread with hummus and fill with the chicken, a bit of lettuce and tomatoes.
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