Best Spicy Harissa Chicken With Lentils Recipes

SPICY HARISSA CHICKEN WITH LENTILS

Spicy harissa chicken with lentils image

This healthy one-pot from reader Sarah Oliver with chicken thighs, Puy lentils and harissa is packed with flavour - hearty, filling and low in calories

Provided by Good Food team

Time 55m

Number Of Ingredients 10

Ingredients

1 tbsp olive oil
1 red onion , chopped
1 garlic clove , crushed
50g harissa
500g chicken thigh , skin removed, boned and diced
1 medium carrot , grated
200g dried puy lentils
2 x 400g cans chopped tomatoes
1.2l stock , made from 1 chicken or vegetable stock cube
flat-leaf parsley , to serve (optional)

Steps:

Heat the oil in a large frying pan. Fry the onion on a low heat for 5-6 mins until softened and translucent. Add the garlic and cook for 1 min more.
Stir in the harissa, add the chicken and cook until well browned all over. Stir in the carrot, lentils and tomatoes, then add the stock so the chicken is fully immersed.
Reduce the heat and cook, uncovered, for 30-35 mins until the chicken is thoroughly cooked, and the lentils are tender and have absorbed the liquid. Season well, scatter with parsley (if using) and serve.

Nutrition Facts : Calories 440 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 39 grams protein, Sodium 1.3 milligram of sodium

HARISSA CHICKEN AND LENTIL SOUP

Harissa Chicken and Lentil Soup image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons extra-virgin olive oil
4 scallions, thinly sliced (dark green parts separated)
3 cloves garlic, minced
1 pound skinless, boneless chicken breasts, cut into 1 1/2-inch chunks
Kosher salt and freshly ground pepper
4 teaspoons ground cumin
1/4 cup plus 2 tablespoons harissa
1 14.5-ounce can diced tomatoes
2 15.5-ounce cans lentils
4 pieces pita bread
1 teaspoon grated lemon zest, plus 4 teaspoons lemon juice
1/2 cup nonfat plain Greek yogurt

Steps:

Preheat the oven to 350˚ F. Heat the olive oil in a medium pot over medium-high heat. Add the white and light green scallion parts and cook until they begin to soften, about 2 minutes. Add the garlic and cook 1 minute. Add the chicken, season with 3/4 teaspoon each salt and pepper and cook, stirring occasionally, until browned on all sides. Stir in the cumin and 1/4 cup harissa to coat the chicken completely; cook 1 minute.
Add the tomatoes, lentils and 4 1/2 cups water to the pot. Cook until the chicken is cooked through and the soup thickens slightly, about 15 minutes. Season with salt and pepper.
Meanwhile, wrap the pita in foil and place in the oven to warm, 8 to 10 minutes. Stir the remaining 2 tablespoons harissa and the lemon zest into the yogurt. Right before serving, stir the lemon juice into the soup.
Divide the soup among bowls. Top with the yogurt mixture and dark green scallion parts; serve with the pita.

Nutrition Facts : Calories 640, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 84 milligrams, Sodium 1281 milligrams, Carbohydrate 73 grams, Fiber 19 grams, Sugar 9 grams, Protein 49 grams