Today was Hot. This, my friends, is even hotter. I love it. It's a Moroccan/Middle Eastern style dish that is simple to prepare and tastes amazing. And doesn't take too long, which is great on a hot day when you haven't had a chance (or the motivation) to go to the shops. Store cupboard ingredients, and some chicken that's about to go off. The flavours are immense, and exotic, and different to typical Asian dishes (which I still love, don't get me wrong, folks!). I found a recipe in delicious. magazine that looked sort of like things I had in, so I de-healthified it and ate far too much, with plenty of white wine.
As ever, my photography skills leave a lot to be desired, but you know what, I was hungry...
|Harissa Chicken with rice and lemon. Not Spiced Chicken with Quinoa and Lemon Zest.|
4-5 chicken thighs
1 tbsp harissa spice mix (Quay Ingredients brand - a powder rather than a paste)
1 tsp chilli flakes
3 fresh chillies, chopped
1 red onion, sliced
Handful asparagus tips
1 tsp ground cinnamon1 tsp ground cumin
3 garlic cloves, finely chopped
200 g rice
1 red/green pepper, chopped finely
Zest 1/2 lemon
Handful fresh coriander, chopped
Juice 1 lemon
Heat the oven to 180 C. Place the chicken in a oven proof bowl and drizzle with the olive oil. Season, and sprinkle over the harissa spice mix, chilli flakes, and fresh chilli, mix, and cook for 25-30 minutes.
Meanwhile, prepare the rice. One cup of rice, two cups of water. Cover. Bring to the boil then turn off the heat and allow it to cook without removing the lid.
Sauté the onions in oil, over a medium heat, until soft. About half way, add in the asparagus. When the onions are soft, add the cinnamon, cumin, garlic and salt and fry for 2-3 mins. Add the cooked rice and chopped peppers, and mix together. Take off the heat.
Stir in the raisins, lemon zest, coriander and lemon juice.
Place the rice mixture on a dish, and top with the cooked chicken. Drizzle over the cooking juices, and sprinkle with fresh coriander.
Eat and enjoy...