Harissa Chicken with Charred Broccoli and Herby Yoghurt
Smoky, blistered chicken strips piled over charred broccoli with a generous spoon of cold green-flecked yoghurt sliding down the side, lemon wedges tucked in at the edge of the plate.
Ingredients
Serves 4- 800gskinless, boneless chicken thighs
- 2 tbsprose harissa
- 1 tspsmoked paprika
- 1 tspground cumin
- 2 tbspolive oil
- 1lemon, zested and juiced, yielding about 45ml juice
- 2garlic cloves, finely grated
- 600gbroccoli, cut into florets with the stalks thinly sliced
- 1red onion, cut into wedges
- fine salt
- black pepper
- 220gGreek yoghurt
- 15gmint, finely chopped
- 15gdill, finely chopped
- 160gcucumber, very thinly sliced
- 240gcouscous
- 300mlboiling water
Method
- Heat the oven to 220°C fan while you prepare the broccoli, onion, cucumber and herbs. Mix the harissa, smoked paprika, cumin, 1 tbsp olive oil, lemon zest, 15ml lemon juice and garlic. Season the chicken with salt and pepper and coat it in the paste; no separate marinating wait is needed.
- Toss the broccoli and red onion with the remaining 1 tbsp olive oil, salt and pepper on a large roasting tray. Spread out and roast for 20 to 25 minutes, turning once, until the stalks are tender and the edges have dark browned patches.
- Meanwhile, heat a large frying pan over a medium-high heat. Cook the chicken in two batches for about 6 minutes per side until browned and the thickest part reaches 75°C for 30 seconds. Reduce the heat if the harissa begins to scorch. Rest the cooked chicken for 3 minutes.
- While the first chicken batch cooks, toss the cucumber with 15ml lemon juice and a pinch of salt. Leave it while dinner cooks, then stir the yoghurt with the mint, dill and remaining 15ml lemon juice. Season to taste.
- As the second chicken batch cooks, put the couscous in a heatproof bowl with a pinch of salt. Pour over the 300ml boiling water, cover and leave for 10 minutes until tender, then fluff with a fork.
- Slice the chicken thickly. Spoon couscous partly onto each plate, add the charred broccoli and onion, then lay the chicken over it. Spoon the herby yoghurt alongside and finish with a loose tangle of the cucumber pickle.
Per serving
- kcal
- 664
- protein
- 57.8g
- fibre
- 9.4g
- carbs
- 61.9g
- fat
- 19.7g
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