HARISSA CHICKEN WITH RAINBOW SALAD
You can get lots of different kinds of harissa paste, but the rose variety has an extra layer of deliciousness - do keep an eye out for it.
Provided by Donal Skehan
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a saute pan. Season the chicken with salt and pepper and spread all over with the harissa paste and a sprinkling of lemon zest. Fry over a medium high heat for 3 to 4 minutes on each side until just cooked through. Set aside to rest, then slice and combine with the yogurt while the chicken is still warm.
- Mix the lemon juice with some seasoning in a salad bowl and whisk in the extra-virgin olive oil.
- Add the rainbow salad, avocado, chickpeas and parsley and toss gently to combine. Serve with the harissa chicken.
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