Harissa Chicken and Sweet Potato With Preserved Lemon Dressing


Harissa ChickenI know I’ve been harping on about the excitement of autumn and how it means time for stews and soups and all things warming.  But sometimes I just want something a little fresher and lighter.  This salad ticks both those boxes, containing spicy harissa flavoured chicken and sweet potatos, a zingy lemon dressing and lots of fresh herbs.  Served with flat bread and a dollop of yoghurt it makes a great light meal.  It’s also super quick and easy to pull together.  Enjoy!

Harissa Chicken and Sweet Potato With Preserved Lemon Dressing

Adapted from Waitrose Kitchen
Serves 4

2 tablespoons harissa paste
2 tablespoons olive oil
3 chicken breasts
2 large sweet potatoes, peeled and cut into chunks (2-3cms max)
20g pack coriander, leaves only
20g pack flat leaf parsley, leaves only
1 red onion, peeled, halved and finely sliced
75g pitted green olives

For the dressing:
2 preserved lemons
2 tablespoons olive oil
1 lemon, juice

Flat bread and natural yoghurt to serve (optional)

To make:

1. Preheat the oven to 220°c/200°c fan. Mix the harissa and olive oil in a large bowl. Add the chicken and sweet potatoes and toss to coat. Arrange them in a single layer in a roasting tray and cook for 20-25 minutes until the potatoes are tender and chicken cooked through.
2. Meanwhile, make the dressing. Halve the preserved lemons, scrape out the inside flesh and finely chop the remaining rind. Whisk together in a bowl with the lemon juice and olive oil.
3. When cooked, slice the chicken breasts on the diagonal then arrange on plates with the potatoes, herbs, onion and olives. Pour over the dressing just before serving with a bowl of yoghurt and flatbread on the side.

One response to “Harissa Chicken and Sweet Potato With Preserved Lemon Dressing

  1. Pingback: Flatbread | The Perky Pancake·

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