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Spicy Skyr Chicken, Warm chickpea salad and harissa dip

Spicy Skyr Chicken, Warm chickpea salad and harissa dip

Tuesday, 25th April 2017

By Esja Organic
Ingredients:
For the chicken and marinade:
  • 2 Organic chicken breasts
  • 3 tbs Esja Skyr Natural
  • 1 garlic clove crushed
  • 1 ½ tsp cumin
  • ½ tsp chilli powder
  • ½ tsp smoked paprika
  • Juice of ¼ lemon
  • Salt and pepper
  • 1 tbs extra virgin olive oil

For the chickpea salad:
  • Extra virgin olive oil 2tbs
  • 1 red onion roughly chopped
  • 1 yellow pepper roughly chopped
  • 1 clove garlic sliced
  • Salt and pepper
  • 8 cherry tomatos halved
  • Small hand full green beans chopped
  • 1 tsp harissa paste
  • 1 tsp cumin
  • Pinch of cinnamon
  • 1 x 400g tin chickpeas drained
  • 200ml boiling water
  • 1 tbs sultanas
  • 1 tbs flaked almonds
  • Small bunch chopped parsley
  • Juice of ½ lemon

For the harissa dip:
  • 2 tbs Esja Skyr Natural
  • 1 tsp harissa paste

Method

1. Place all of the ingredients for the marinade into a bowl with the chicken breasts and allow to marinade for 30 minutes
2. Preheat the oven to 180 C
3. Place the chicken with any remaining marinade on to a baking tray and cook in the oven for 25-30 minutes or until cooked, flipping half way though cooking

4. Whilst the chicken is baking make the salad
5. Heat 1 tbs olive oil in a non stick saucepan, add the onions, peppers, garlic, salt and pepper and soften over a gentle heat
6. Turn up the heat and add the cherry tomatos, green beans, harissa paste, cumin, chickpeas and boiling water and cook for 5 minutes until the water has mostly evaporated
7. Remove from the heat and squeeze in the lemon juice and chopped parsley, bringing all ingredients together
8. Serve on a large plate and scatter over the sultanas, flaked almonds and pomegranate and then add the cooked chicken and a drizzle of extra virgin olive oil
9. Serve with the Harissa Skyr dip and some warm pitta breads 

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