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Midweek Meal recipe: Harissa Chicken

I’m a huge fan of middle Eastern and Arabic cuisine and have long tried to find a way to introduce it into my cooking. Many of the recipes I have seen take a long time and while I’m always up for a challenge, working full-time means easy meals are always more welcome. Even more so now I am a mummy on maternity leave where my main focus is looking after my new bundle :o)

I was therefore intrigued when Steenbergs Organic herbs sent me an Arabic spice kit to try out. Steenbergs is a family run company that sells organic spices, loose leaf tea and organic cooking ingredients. I was immediately drawn to the harissa with rose, especially as I had indulged in the most delicious harissa chicken sandwich at a nearby pub. The kit came with a handy recipe sheet which I used to whip up a very simple and exceptionally tasty chicken dish.

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Some of the yummy herbs I have in my cupboard from Steenbergs Organic

These quantities fed two of us, and you could easily scale up for more people.

You will need:

  • 350g chicken breast, cut into strips
  • 1 tablespoons olive oil
  • 1 tablespoons of Steenbergs Organic harissa with rose
  • 1 knob of butter

What to do:

  1. In an ovenproof dish, add the chicken and coat with the oil.
  2. Add the harissa and mix well.
  3. Add the butter and mix again. I had garlic butter in the freezer so used that, plain butter would also work or you could add garlic separately.
  4. Leave to marinade for up to 24 hours – the longer you can leave it, the more flavourful the dish will be.
  5. Cook in the oven on 180 deg C for around 25 minutes or until the chicken is cooked through.
  6. Serve with salads, or flatbread, homous and mixed leaves. To make the meal even easier for us, I served with Waitrose ready made cous cous salad and a wild rice salad.

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That’s all there is to it. I love marinating because it is so easy to do, and delivers such great results.

What are your favourite marinade recipes?
Sarah

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