Chili Chicken
& Chickpea Mash
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| 1.
Make shallow cuts in each chicken breast. Place
the chicken in a dish, brush with the olive oil,
and coat both sides of each breast with the
harissa paste. Season well with salt and pepper,
cover the dish with foil, and let marinate in the refrigerator
for 30 minutes.
2.
Preheat the oven to 425F/220C. Then transfer the
chicken breasts to a roasting pan and roast for
about 20-30 minutes until they are cooked through
and there is no trace of pink in the center.
3.
Meanwhile make the chickpea mash. Heat the oil in
a pan and gently fry the garlic for 1 minute, then
add the chickpeas and milk and heat through for a
few minutes. Transfer to a blender or food
processor and puree until smooth. Season to taste
with salt and pepper and stir in the fresh
cilantro.
4.
To serve, divide the chickpea mash between 4
serving plates, top each one with a chicken
breast, and garnish with cilantro. |
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Ingredients |
|
4 skinless chicken breasts,
about 5oz/140g each |
|
3 tbsp olive oil |
|
8 tsp harissa paste |
|
salt and black pepper |
|
2-3 garlic cloves, crushed |
14 oz/400g no salt/sugar,
canned chickpeas, drained
and rinsed |
|
4 tbsp semiskim milk |
3 tbsp chopped fresh
cilantro |
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Nutrition
Facts |
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|
Calories |
321
kcal . |
|
Protein |
36.8
g . |
|
Carbohydrates |
15.3
g . |
|
Sugar |
1.5
g . |
|
Fat |
12.93
g . |
|
Saturates |
2.09
g . |
|
Fiber |
0.06
g . |
|
Salt |
1.04
g . |
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|
|
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| 15
mins to prepare, 30 mins to marinate, 30 mins to
cook
serves
4 |
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