Chicken Harissa Bake

Harissa Chicken BakeThe other day one I met with one of my most favourite people in the whole world and we had a little catch up and a jaunt around Birmingham’s vintage shops at Custard Factory and then ended up in the market near the Bullring. I was actually looking for a nice bandana but what I came across was MUCH more exciting than hair accessories! There was one stall solely dedicated to herbs and spices. I could have spent all of my money and all of my time at this stall!! In the end I settled on a few spice packets one of which was a Harissa spice mix (for those of you who don’t know what this is it’s crushed chili, cumin, coriander, mint, caraway and garlic – YUM!)

So after spending more money than I intended on spices I rushed home whilst stopping off to buy some chicken and yoghurt on the way and made a delicious tea for me and Roo boy!

Ingredients:

  • 2 chicken breasts
  • 2 tbsp harissa
  • 250g natural yoghurt
  • 1 red, yellow and green pepper
  • 1 sweet potato diced
  • a few new potatoes diced
  • chorizo (optional)
  • coconut oil or ghee

Method:

  • Mix the yoghurt and 1 tbsp harissa, dice the chicken up then mix this with the yoghurt and harissa and set aside to marinade whilst you prep the veg
  • Dice and chop the peppers and potato.
  • Preheat the oven to 180 degrees
  • Heat a little coconut oil or ghee and fry the veg and sprinkle over the remaining ¬†tbsp harissa. Fry on a low heat for around 10 minutes.
  • Remove from the heat and place in a roasting pan, and then add the marinaded chicken and chorizo
  • Roast for around 25 minutes until the chicken is cooked through

Love Roo xx

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