Harissa chicken lentil bowl
Packed with protein and plenty of fibre, this vibrant dish is as nutritious as it is flavourful. Recipe and imagery courtesy of The Watercress Company, watercress.co.uk
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
plus marinating
Serves: 2
Ingredients
- 4 chicken thighs, skin on
- 2 tbsp harissa paste
- 1 tin green lentils, in water
- 1 onion, finely chopped
- 100g watercress, chopped
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp mint
- 1 tsp dill
- Pomegranate seeds
- 5 tbsp cream, single or double
- 2 tbsp olive oil
- 1 tbsp chopped nuts, such as hazelnuts
- 1 garlic clove
- Salt
- 20-30g parmesan
Method
Step 1
Coat the chicken thighs in the harissa paste and marinate in the fridge for at least 1 hour.
Step 2
Preheat the oven to 200°C/180°C fan/gas mark 6. Arrange the chicken on a lined baking tray and bake for about 20-30 minutes until cooked through.
Step 3
Meanwhile to make the pesto cream, blitz all the ingredients together, adding more oil and cream until you reach your desired consistency.
Step 4
Cook the lentils in a pan as per the tin instructions (about 3-4 minutes over a medium heat). In a separate pan, fry the onion in a little oil. Add the cooked lentils to the onion pan and toss before adding the watercress, spices and herbs. Stir to combine and allow the watercress to wilt a little, no longer than a couple of minutes.
Step 5
Plate up with the lentil mixture first, then the chicken thighs. Top with pesto cream and sprinkle with pomegranate seeds.
