Pulled Harissa Chicken with Greens and Flatbreads
Soft flatbreads heaped with rust-red chicken, ribbons of dark green cavolo nero threading through the glossy sauce, and a generous flurry of coriander with lemon wedges on the side.
Ingredients
Serves 4- 800gskinless, boneless chicken thighs, about 8
- 250mlhot chicken stock
- 1 tbsptomato purée
- 1 tspsmoked paprika
- 1red onion, finely sliced
- 2garlic cloves, grated
- 2 tbspolive oil
- 2 tbspharissa paste
- 1lemon, finely zested and juiced
- 120gbaby spinach
- 4spring onions, finely sliced
- 120gcavolo nero, tough stalks removed and shredded
- Fine salt, to taste
- Black pepper, to taste
- 4flatbreads
- 15gcoriander, roughly chopped (optional)
Method
- Mix the harissa, tomato purée, smoked paprika, 1 tbsp olive oil and the lemon zest into a thick paste. Season the chicken with salt and pepper, then rub the paste all over it.
- Heat a deep frying pan over a medium heat. Warm the flatbreads for 1 minute on each side until soft and pliable, then wrap them in a clean tea towel to keep warm.
- Add the remaining 1 tbsp olive oil to the pan and turn the heat up to medium-high. Brown the chicken in two batches for 5 minutes per batch until the paste is darkly browned and caught at the edges; transfer each batch to a plate.
- Turn the heat down to medium and cook the red onion in the spiced pan for 5 minutes until soft and golden at the edges. Stir in the garlic for 30 seconds until fragrant.
- Return the chicken and any resting juices to the pan. Pour in the hot stock, scrape the pan base clean, cover and simmer for 20 minutes until the chicken is steaming hot throughout and pulls apart easily with a fork.
- Lift the chicken onto a chopping board and pull into chunky strands using two forks. Bubble the cooking juices uncovered for 3 minutes until glossy and thick enough to coat the chicken.
- Return the chicken to the pan with the cavolo nero, spinach and spring onions. Toss for 2 minutes until the spinach has wilted and the cavolo nero is tender but still has definition, then squeeze in the lemon juice and toss through the chicken juices.
- Lay the warm flatbreads open on plates and spoon over the loose chicken and green ribbons, leaving plenty of filling visible. Scatter with coriander, if using.
Per serving
- kcal
- 526
- protein
- 48.5g
- fibre
- 5.4g
- carbs
- 42.3g
- fat
- 17.8g
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