Honey Harissa Chicken With Rice And Feta
92 views
2 servings
Added 2024-10-06
Updated 2024-10-12
Ingredients
2
People
For the chicken marinade | |
| 2 | Chicken breast |
| 1 tbsp | Greek yogurt |
| 1/2 | Lemon, juice only |
| 1 tsp | Smoked paprika |
| 1 tsp | Harissa paste |
| 1 tbsp | Honey |
| Salt and pepper | |
For the sauce | |
| 1 | Red onion |
| 2 | Garlic cloves |
| 1 tsp | Smoked paprika |
| 1 tsp | Harissa paste @belazu_co |
| 150g | Cherry tomatoes |
| 1 tbsp | Tomato puree |
| 1/2 | Lemon, juice only |
| 1 tbsp | Honey |
| Small bunch parsley | |
| 1 bag | Rice |
To serve | |
| Feta | |
| Pomegranate | |
| Extra parsley | |
Instructions
Cooking mode
- Mix everything for the chicken marinade together, add the chicken breasts to fully coat.
- (If you can leave to marinate for while, the better it will taste)
- Roast or airfry 200°C for 20 minutes until fully cooked.
- Finely slice the onion, pepper, dice garlic and slice the tomatoes in half.
- Add the onion and pepper to a pan with a little oil and sauté for around 5 minutes until soft.
- Now add the paprika, harissa, garlic, lemon juice, tomato puree, honey and tomatoes and cook for another few minutes until the tomatoes start to blister.
- Now stir through the cooked rice, chopped parsley, salt and pepper.
- Slice the chicken, serve on top of the rice and finish with crumbled feta, drizzle of olive, extra chopped parsley and pomegranate.