Spicy Skyr Chicken, Warm chickpea salad and harissa dip
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
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


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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