Thursday, 3 October 2013

Harissa Chicken with Quinoa Salad

There is nothing harissa to make a salad interesting. And this is a pretty interesting, with a mix of spice, coolness, soft chewiness and crispy crunch - it really makes you appreciate using textures and different temperatures in food.

This recipe was inspired by the hairy dieters.

Harissa Chicken with Quinoa Salad
Makes 1 serving 

The Ingredients 
The Chicken
1 chicken breast cut into strips 
Harissa mixed with olive oil. I got my harissa from The Spice Shop in Notting Hill. The packet has instructions to make the mixture. You can get harissa paste, but I prefer the Spice Shop mix.

The Salad
Roughly 100g of ready to eat quinoa (for speed)
5 halved tomatoes 
1 stick of celery diced
1 inch of diced cucumber 
2 spring onion finely sliced 
Small bunch of parsley chopped
Small  bunch of mint chopped
Juice of half lemon 
Freshly ground black pepper

The Method
Add the quinoa to a dry pan - don't turn on the heat yet.

Prepare the salad, with the lemon juice and black pepper. 

Heat a second pan for the chicken, use a medium heat.

Cover the chicken in harissa mixture and add it to the pan. 

Then turn the (low) heat on under the quinoa, turn over regularly.

Turn the chicken after each minute to cook evenly. 

Both the chicken and the quinoa will only a few minutes to cook. 

The quinoa will be done before the chicken, once done mix in with the rest of the salad.

When the chicken is done, place on top of the warm quinoa salad. 

A beautiful meal, made in a very short space of time. 

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