Harissa chicken and fennelDecember 12, 2013
This classic combo of harissa chicken and fennel will simply make your night!
Ingredients for two people
|350 g||chicken thigh|
|1 tbs||harissa paste|
|1||fennel, finely sliced|
|2||tomato, roughly chopped|
|1/2||coriander bunch, chopped|
|3 tbs||olive oil|
|1/2||red onion, sliced|
For the chicken
Preheat the oven to 180ºC. Place the chicken thigh into a baking tray and then add in the harissa paste, season well with salt and pepper and mix to coat the chicken with the harissa. You don’t need to trim the thighs as the roasting will cook the fat out, place the chicken on a wire rack if you want to separate the fat.
Place the chicken into the oven for 15-20 minutes or until the chicken is golden brown. Remove from the oven and allow to cool.
For the salad
Meanwhile, combine the fennel, rocket, tomato, coriander leaves, onion into a salad bowl and toss to combine.
For the chicken
Now that the chicken is cool enough to handle, place it on a chopping board and chop it into bite sized pieces. To take full advantage of the harissa flavour you can return the chicken to the baking tray and toss it in the tray so that the freshly chopped chicken is coated with the harrisa.
Add the chicken to the salad bowl along with the lemon juice and olive oil and toss to combine. Season well with salt and pepper and the divide between plates.
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