My harissa maple chicken is a really easy recipe to throw together, and works really well as an evening meal or lunch - so perhaps make a larger batch to keep back some leftovers!
The heat from the harissa is wonderfully complimented by the sweet maple syrup, and caramelises well in the oven.
I’ve paired the chicken with puy lentils, but you could also serve this chicken with wedges, rice or sautéed veggies.
I love to regularly include lentils in my diet as they’re a good source of fibre. You can use tinned lentils to save even more time, but you are welcome to soak and cook yours from scratch.
Healthy dinner: Harissa Maple Chicken + Puy lentils
I love to regularly include lentils in my diet as they’re a good source of fibre. You can use tinned lentils to save even more time, but you are welcome to soak and cook yours from scratch.
In this recipe, I added cavolo nero, butternut squash and sundried tomatoes to my lentils to form the base of the salad - but truthfully these were leftovers I had in the bottom of my fridge! I never seem to get through a whole squash in one go at home, so I always prep the whole thing and save the extra dice for occasions such as this.
Blue cheese isn’t for everyone, so try feta or parmesan shavings if not. Cauliflower leaves would be a great substitute for cavolo Nero, and antipasti like olives, artichokes and capers are just as delicious in place of sun-dried tomatoes.
Ingredients:
Author:
Chef Jen
Ingredients
250g cooked puy lentils
1 tbsp olive oil
4 free-range chicken thighs
1 tsp harissa paste
1 tsp maple syrup
1 tsp crushed garlic
1 tsp lemon juice
250g butternut squash, diced
100g cavolo nero, chopped
1/4 red onion, sliced
2 tbsp chopped sun-dried tomatoes
1 tsp chopped parsley
2 tbsp blue cheese, crumbled (optional)
For the harissa yogurt:
2 tbsp greek yoghurt
1 tsp harissa paste
Pinch of salt
1 tsp lemon juice
Directions
Begin by combining the harissa paste, maple syrup, crushed garlic and lemon juice
Marinade the chicken thighs and leave for 30 minutes - or overnight if you are well organised!
Meanwhile, roast the diced butternut squash at 200C for 15-20 minutes, until tender.
Add the red onions for the final 3-4 minutes of cooking time.
Cook the chicken thighs in the oven at 200C for 15 minutes, until piping hot, then slice.
In a pan, add the olive oil and cavolo nero, and sauté for 2 minutes.
Add the chopped sun-dried tomatoes, roasted squash + red onions and combine together for 2 minutes.
Lay the lentils on the base on your bowl or plate, and top with the harissa maple chicken.
Combine the yoghurt and harissa paste and spoon over the chicken. (Then finish everything with a crumble of blue cheese if you so desire!)
