Moroccan Chicken

This is one of my own recipes inspired by a delicious salad I had in a restaurant in Hove.  It works equally well as a cold or warm salad and despite the word ‘salad’ it’s actually really filling and comforting whilst still being healthy and nutritious – win, win!

Ingredients (serves 2):

1-2 tsp Harissa paste (depending on how spicy you like it)

2 chicken breasts

80g pomegranate seeds

100g cous cous

Large handful of rocket

Large sweet potato, peeled and cubed

For the dressing:

1/4 cup lemon juice

2 tbsp plain yoghurt (use low fat to keep this extra healthy)

1 1/2 tsp honey

1/4 tsp ground cumin

1/4 tsp ground cinnamon

1/4 tsp ground ginger

1/4 cup extra-virgin olive oil


Moroccan Chicken

Drizzle the sweet potato in olive oil and place in a pre-heated oven (200 degrees fan) for approximately 30 minutes or until tender.

Spread the Harissa paste onto the chicken breasts and wrap in foil.  Place in the oven for approximately 15 minutes (depending on size of the chicken).

Meanwhile, cook the cous cous according to the packet instructions.

To make the dressing,  whisk the lemon juice, yoghurt, honey, cumin, cinnamon and ginger in a bowl until combined.  Slowly whisk in oil so that the dressing becomes smooth and emulsified.  Any leftover dressing will keep in the fridge for 2 days.

Once the sweet potato is cooked, combine with the cous cous, rocket, pomegranate and dressing.  Slice the chicken breast and place on top of the cous cous mix.



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