Recipe

Solo: Harissa Chicken with Coconut and Almond Rice

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Solo: Harissa Chicken with Coconut and Almond Rice

Get a warm spicy head start to the year with our pan-seared harissa paste basted chicken with almond, coconut and poppy seed cauliflower rice finished with sauteed greens.




Ingredients to serve 1

  • 1 x Chicken Breast
  • 1 tbsp x Harissa Paste
  • 2.5ml x Paprika
  • ½ tbsp x Honey
  • ¼ x Cauliflower - chopped or grated into rice
  • ¼ x Lemon - zested then halved for juicing
  • 45ml x DD Coconut Lemon Pilaf Base
  • 50g x Baby Spinach - long or thick stems removed
  • 75g x Peas
  • 10g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C

Washing Instruction

Wash your hands, cauliflower and lemon well. Rinse your baby spinach thoroughly and drain on paper towel.

Gino's Tip

Don't forget to remove your lime leaves and star aniseed from your rice before serving.

Step 1 - Coconut Lemon Cheats Pilaf Rice - See Gino's Tip

Heat a large casserole pan over med-high heat, add a glug of olive oil and once your pan has warmed up fry your peas for 1-2 minutes with a dash of water. Proceed to add your baby spinach, cover with a lid and cook until wilted about 2-3 minutes - transfer to a serving dish once done. Bring your large casserole pan back to heat, add a drizzle of olive oil and fry your cauliflower rice for 1-2 minutes, now add your DD Coconut Lemon Pilaf Base and continue cooking until your rice is tender and your sauce has thickened. Once your rice has cooked, taste, stir and season to your liking by squeezing over your lemon juice - you don't have to use all - salt and pepper - it's vital to season your rice as it brings out the flavour of the coconut and aromatics.

Step 2 - Harissa Baked Chicken

While your rice is cooking; rub your chicken breast with olive oil and salt only. Now coat in your harissa paste, paprika and honey; it's best to do this in a medium mixing bowl then place onto a foiled oven tray. Pop into the oven for 10-12 minutes until your chicken is completely cooked through. Cooked proteins always extrude a clear liquid once done and are firm to the touch at the thickest end. If you would like to use a thermometer to check your chicken breast, the reading at the thick end should be around 72-73 degrees Celsius.

To serve

Divide your coconut lemon pilaf rice amongst your servings and top with your harissa baked chicken breast. Enjoy!