Harissa Chicken with Cucumber Herb Salad

400 kcal/serving with thigh fillets 300 kcal/serving with chicken breast

Ingredients - Chicken

• 4 chicken thigh fillets or 2 large chicken breasts
• pomegranate seeds, to serve

Ingredients - Marinade

• 1-2 tsp harissa
• 2 cloves garlic, crushed
• juice of 1/4 lemon
• 1 tbsp olive oil
• 1-2 tsp honey
• salt
• pepper

Ingredients - Salad

• 1/2 to 1 cucumber, chopped
• 2 spring onions, finely sliced
• big handful parsley, chopped
• small handful mint, chopped
• juice of 1/2 lemon
• 1 tsp olive oil
• 2-3 tbsp pomegranate seeds
• salt
• pepper

Optional

• greek yogurt on the side

Directions

1. Mix the marinade ingredients together and coat the chicken thoroughly. Leave for 30 minutes if you have time.
2. Preheat the oven to 180 degrees Celsius fan, 200 degrees Celsius conventional.
3. Place the chicken on a baking tray, season with salt and pepper, and cook for 25-30 minutes, depending on thickness.
4. While the chicken cooks, make the salad by combining cucumber, spring onion, parsley, mint, lemon juice, olive oil, pomegranate seeds, salt and pepper.
5. Taste the salad and adjust lemon, salt and pepper if needed.
6. Remove the chicken from the oven and let it rest for a few minutes.
7. Plate the chicken with the salad alongside and finish with a few extra pomegranate seeds.
8. Serve with a spoon of greek yogurt on the side if using.

Notes

• chicken breast will be leaner, but thigh fillets will be juicier
• do not overdo the honey, this works better as a sharp spicy dish than a sweet one
• good with a small amount of couscous if you want it a bit more substantial