Harissa Chicken with quinoa tablouleh

Smokey, spicy Harissa paste brings a taste of North Africa to this tasty (and healthy) dish. Quinoa not only adds extra protein, but cooked in stock and with the addition of lemon zest and fresh herbs packs a fair flavour too. I wasn’t a fan of couscous or quinoa until I discovered that most of the flavour is lost unless you “dress” it at the end, as in this dish.

  • 4 chicken breast strips (roughly 250g in total)
  • 1tbsp harissa paste
  • 200g quinoa
  • 500ml chicken stock (1 pot)
  • Finely grated zest and juice of 1/2 lemon, plus  lemon wedges to garnish
  • 1/2 head of broccoli
  • Small handful each fresh parsley and mint, roughly chopped
  1. Heat a griddle pan over a medium heat. Put the chicken pieces into a bowl with the Harissa, a tsp sunflower oil and a little seasoning. Stir until completely coated. Griddle chicken for 10-12 minutes, turning twice to ensure you cook evenly but add colour.
  2. Meanwhile, put quinoa into a pan and heat over a high heat for a couple of minutes to heat through and add colour. Carefully add the stock (the pan will bubble furiously) and bring back to the boil. Cover and reduce the heat to its lowest setting. Cook for 15 mins, and then drop broccoli florets on top to steam. Cook for a further 5 minutes with lid back on (or until quinoa and broccoli are tender).
  3. Check chicken is cooked through and allow to rest for a few minutes.
  4. Stir lemon zest, and juice olive oil, parsley and mint into the quinoa and check the seasoning. Serve chicken with quinoa and lemon wedges.