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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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We love harissa! This North African red chilli paste or sauce is made of a few simple ingredients including chillies, garlic, olive oil, lemon juice and spices. It elevates any dish and goes well with chickpeas and chicken.
1 Slice each chicken breast. Sprinkle with ground coriander and a squeeze of lemon juice. Set to one side.
2 Put tomatoes, seeds, paste and chickpeas in pan. Bring to boil, reduce heat and simmer for 5 minutes, stirring occasionally. Add half the fresh coriander. Keep warm.
3 Heat pan with oil spray. Once hot, add chicken. Cook until golden brown, turning once.
4 Serve toasted pita breads on plates, topped with chickpeas and chicken. Add a spoonful of yoghurt and remaining coriander. Serve with spinach tossed in dressing and a lemon wedge.
For extra spice, add a chopped red chilli to the tomato and chickpeas.
Make it gluten free: Use gluten-free flat bread and check ground coriander and harissa are gluten free.
You can buy harissa from specialty shops and some supermarkets, or make your own.
Calories 523 cal
Kilojoules 2190 kJ
Total fat 12 g
Saturated fat 3 g
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