This harissa chicken nourish bowl is so easy to make it’s almost unbelievable. And it’s just as good! It makes for the perfect lunch that offers a great boost of energy to get you through the afternoon.
Ingredients
- 500g skinless, boneless chicken thighs
- 3tbsp olive oil
- 3tbsp harissa (we used smoked chilli
- by Belazu)
- 2 flavoured rice pouches (we used
- lime and coriander) or flatbread
- 150g pickled red cabbage
- 250g houmous
- Small bunch coriander, roughly
- chopped (optional)
Instructions
- Put the chicken thighs in a large bowl with 2tbsp of the olive oil. Season with salt and pepper, mix together, then set aside.
- Heat a cast-iron grill pan on a high heat. When the pan is hot, add the chicken and cook for 5 mins, brushing with 2tbsp of the harissa. Turn and cook for a further 5 mins until cooked through. Brush with some of the remaining harissa, then remove from the heat and cut into slices.
- Meanwhile, heat the rice pouches according to the pack instructions. Divide the rice (or flatbread, if using), chicken slices, pickled red cabbage and houmous between 4 bowls. Mix the remaining harissa and olive oil together, then drizzle over the top. Sprinkle with chopped coriander, if liked.
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Featured Image: W&H March 2024 Issue
