Harissa Spiced Chicken with Tagine Roasted Vegetables & Parsley Yoghurt

Harissa Spiced Chicken with Tagine Roasted Vegetables & Parsley Yoghurt

Ready in 40 minutes • Serves 2
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, July 18, 2021.
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Harissa, originally from Tunisia is a spice blend made into a paste consisting of cumin, coriander, garlic and chilli! Juicy harissa chicken is paired with roasted vegetables roasted Tagine style to transport you to North Africa!

Ingredients

To Serve

  • 1/2 bunch parsley, leaves picked

Chicken

  • 300g free range chicken breasts, cut into steaks
  • 1 tsp olive oil
  • 1/2 pack harissa spices

Parsley Yoghurt

  • 1/4 cup yoghurt
  • 1/2 bunch parsley, roughly chopped

Vegetables

  • 400g baby potatoes, thinly sliced into rounds
  • 1 carrot, thinly sliced into rounds
  • 1 red onion, cut into wedges
  • 1/2 pack harissa spices
  • 1/2 can cherry tomatoes
  • 1 tsp olive oil
  • 100g roasted capsicum, sliced 3cm
  • 50g baby spinach

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Prep potatoes, carrot and onion. Toss in a large roasting dish with first measure of harissa spices, canned tomatoes and olive oil. Season lightly and bake for an initial 20 minutes. Meanwhile, prep roasted capsicum.
  3. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Coat in second measure of harissa spices. Heat oil in a large fry-pan on medium heat. Cook chicken for 1-2 minutes each side, until browned but not cooked through.
  4. Once vegetables have had 20 minutes cook time, remove from oven and place chicken on top. Return to oven to cook for a further 10 minutes, until chicken is cooked through and vegetables are tender.
  5. Prep parsley and set half aside for serving. In a small bowl, combine first measure of parsley with yoghurt.
  6. Remove cooked vegetables and chicken from oven and set chicken aside to rest. Toss roasted capsicum and spinach through vegetables. Thinly slice chicken and pour any resting juices over vegetables.
  7. Vegetables topped with chicken, parsley yoghurt and reserved parsley.

Nutritional Information

Energy 1736 kj
415 kcal
Protein 43.3g
Carbohydrate 34.2g
Fat 9.6g