Recipe courtesy Niloufer Mavalvala
4 chicken breasts, scored
2 tsp harissa paste
1 tbsp good olive oil
1 cup pre-cooked chickpeas, drained and rinsed
splash of lemon
sprinkle of salt
1 large ripe tomato, diced
handful fresh mint leaves, finely chopped
black raisins, for plating
yogurt, for plating
Le Bon Magot® Spiced Raisin Marmalata, for plating
Massage the harissa paste into the scored chicken pieces until evenly coated. Cover or place in disposable freezer bag and refrigerate overnight, up to 24 hours. Be sure to bring chicken to room temperature before cooking.
Heat the olive oil over medium-high heat. Pan fry the chicken until thermometer reads 165F (about ten minutes), turning it once or twice until nicely caramelized. Place chicken pieces on a plate and immediately sprinkle lightly with salt and fresh lemon juice. Add chickpeas to the pan and toss in the hot oil to warm through and coat them.
TO SERVE: Place chicken breasts on plate. Pour fried chickpeas on top of chicken. Sprinkle diced tomato, finely chopped mint leaves and black raisins on top. Serve with yogurt topped with Le Bon Magot® Spiced Raisin Marmalata.
TIP: Coriander or parsley are good substitutes if mint is not available.