Spicy Moroccan Harissa Chicken Salad

Name: Spicy Moroccan Harissa Chicken Salad
Cook time: 45 min
Yield: 4
Ingredients: 2 tablesp. harissa paste; 3 tablesp. white wine vinegar; 4 chicken fillets; 300g potatoes, peeled and diced; ½ tablesp. rapeseed or olive oil; 1 teasp. ground cumin; 1 teasp. garam masala powder; ½ teasp. chilli powder

Enjoy a flavour-packed Spicy Moroccan Harissa Chicken Salad! With marinated harissa chicken, roasted spiced potatoes, and a vibrant mix of fresh salad greens, it's a hearty yet refreshing meal for four. Ready in 45 minutes, it’s a perfect balance of heat, protein, and crunch

4 people

45 min

Nutrition per serving

kcal

439kcal
protein

42.1g
carbs

20.1g

Ingredients

For the chicken:

2 tablesp. harissa paste
3 tablesp. white wine vinegar
4 chicken fillets

For the roasted potatoes:

300g potatoes, peeled and diced
½ tablesp. rapeseed or olive oil
1 teasp. ground cumin
1 teasp. garam masala powder
½ teasp. chilli powder

For the dressing:

2 tablesp. white wine vinegar
2 tablesp. Rapeseed or olive oil

For the salad:

½ a cucumber, deseeded and chopped
4 tomatoes, chopped
3 spring onions, finely sliced
2 tablesp. fresh parsley, roughly chopped
1 tablesp. fresh coriander, roughly chopped
200g mixed baby leaf salad

Main

For the chicken:

2 tablesp. harissa paste
3 tablesp. white wine vinegar
4 chicken fillets

For the roasted potatoes:

300g potatoes, peeled and diced
½ tablesp. rapeseed or olive oil
1 teasp. ground cumin
1 teasp. garam masala powder
½ teasp. chilli powder

Salad & Dressing

For the dressing:

2 tablesp. white wine vinegar
2 tablesp. Rapeseed or olive oil

For the salad:

½ a cucumber, deseeded and chopped
4 tomatoes, chopped
3 spring onions, finely sliced
2 tablesp. fresh parsley, roughly chopped
1 tablesp. fresh coriander, roughly chopped
200g mixed baby leaf salad

Whisk together the harissa paste and vinegar, then add to a re-sealable plastic bag with the chicken fillets. Seal and toss the chicken in the marinade to coat. Refrigerate for at least one hour.

Preheat the oven to Gas Mark 6, 200˚C (392˚F).

Toss the ingredients for the roasted potatoes together on a baking tray and roast for 30-35 minutes, tossing halfway through, until browned. Leave to cool.

Heat a barbecue or grill pan over a high heat. Cook the chicken fillets for five minutes per side until cooked through. Set aside to rest, then slice into thick strips.

Whisk the ingredients for the dressing in a small bowl until combined. (Alternatively, combine in a small jar with a tight-fitting lid and shake to emulsify).

Toss the remaining ingredients for the salad and divide amongst four serving bowls. Top with the chicken pieces, crispy potatoes and a drizzle of dressing to serve.