Solo: Harissa Lentil Chicken

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Solo: Harissa Lentil Chicken

Coriander chicken, cooked in harissa with cherry tomatoes & lentils. Served with pickled red onion.

Ingredients to serve 1

  • ¼ x red onion – peel & slice (2mm)
  • 1 tbsp x white wine vinegar
  • ½ tsp x chicken stock fonds
  • ½ cup x brown lentils – rinse
  • 150g x chicken fillets
  • ¼ tsp x coriander seeds
  • ½ tsp x ground coriander
  • 70g x cherry tomatoes – cut into quarters
  • 3g x fresh coriander – chop leaves roughly
  • ¼ x lemon – cut into wedges
  • 1 tbsp x harissa
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Red onion pickle: In a bowl, mix together red onion, white wine vinegar and a pinch of salt. Set aside and stir every now and then.

Step 3

Brown lentils: Place a pot on medium-high heat, add boiling water (2 cups for 1) and the chicken stock fonds (don’t add salt). Add the lentils and boil gently for 15-20 minutes until tender. Drain.

Step 4

Chicken: Place a pan on medium-high heat with a drizzle of olive oil. Season the chicken fillets with salt and pepper, then add them to the pan with the coriander seeds and ground coriander and cook for 5 minutes until golden and cooked through. In the last minute, add the harissa with a splash of water. Then add lentils, cherry tomatoes and fresh coriander.

Step 5

Serve topped with the pickled red onion and a lemon wedge on the side.