Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

0
grilled Moroccan chicken with lemony couscous and carrot salad

Grilled Moroccan chicken with lemony couscous & carrot salad

with harissa yoghurt

grilled Moroccan chicken with lemony couscous and carrot salad

35 mins

Not Too Tricky

serves 2

About the recipe

Inspired by the beautiful flavours of Morocco, this punchy dish can be on the table in little over half an hour. Bashing the chicken, so it’s roughly the same thickness all over not only increases the surface area for all that lovely flavour, but it speeds the cooking time right up, and helps to keep the chicken nice and juicy. Chicken is a great source of lean protein, and will help your muscles recover and repair themselves. And to finish, add a dollop of harissa-spiked yoghurt and a scattering coriander leaves to bring the whole story together perfectly. Enjoy!


nutrition per serving

467

Calories


11.4g

Fat


2.3g

Saturates


9.5g

Sugars


0.9g

Salt


38.8g

Protein


55.1g

Carbs


7.1g

Fibre


of an adult’s reference intake

Ingredients

1 red onion

1 carrot

2 higher-welfare skinless chicken breasts

olive oil

1 teaspoon ground cumin

125g wholewheat couscous

1 lemon

extra virgin olive oil

½ a bunch of fresh coriander

2 tablespoons natural yoghurt

2 teaspoons harissa

Method

  1. Place a griddle pan or frying pan over a medium heat to get screaming hot.
  2. Peel and slice the onion into 8 thin wedges, then peel and coarsely grate the carrot.
  3. Cook the onion wedges on the griddle, turning every 1 to 2 minutes until softened and bar-marked.
  4. Meanwhile, lay the chicken breasts on a chopping board, cover with a sheet of greaseproof paper and bash the thick-end with the bottom of a pan until roughly the same thickness all over.
  5. Discard the paper and lightly score a criss-cross pattern into the top of the chicken with a sharp knife.
  6. Drizzle with a little olive oil, sprinkle over a pinch of sea salt and black pepper, and the cumin, then rub all over.
  7. Put the couscous into a bowl with a pinch of salt, then pour over 225ml of boiling water and cover.
  8. Add the chicken to the griddle alongside the onion wedges and cook for 4 minutes on each side, or until the chicken is golden and cooked through.
  9. Finely grate the lemon zest into the couscous, squeeze in half the juice, then fluff it up with a fork and season to taste.
  10. Place the carrot in a bowl, squeeze over the remaining lemon juice and add a splash of extra virgin olive oil. Pick and tear over the coriander leaves, then toss together and season to taste.
  11. Divide the couscous between your plates and top each with a grilled chicken breast and onion wedges. Add a little pile of carrot salad to each, then swirl the yoghurt and harissa together and dollop over the top.

Tags

Recipes you may like

related features