Simon Rimmer harissa chicken with lentils and chickpeas recipe on Steph’s Packed Lunch

Simon Rimmer served up tasty harissa chicken with lentils, chickpeas and pomegranate on Steph’s Packed Lunch.

The ingredients are: 1 onion, peeled and finely diced, 2 cloves garlic, peeled and chopped, 250g puy lentils, washed, 1tsp ground cinnamon, 1tsp ground cumin, 1tbsp ground coriander, 2tsp sumac, 400ml chicken stock, 1 tin chickpeas, washed, 1 cucumber, seeds removed and diced, 4 fresh tomatoes, chopped, Zest and juice 1 lemon, 1tsp rose water, 4tbsp parsley, chopped, 4 chicken breasts, batoned out between parchment until approx. 2mm thick, Olive Oil to griddle, 1tbsp rose harissa, Salt and pepper.

For the Harissa yoghurt: 75ml olive oil, 75g rose harissa paste and 150g Greek yoghurt.

To serve: 75g pine nuts and 75g pomegranate seeds.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.