Recipe: Perfect Harissa chicken with lentil, buckwheat & asparagus

Harissa chicken with lentil, buckwheat & asparagus. Harissa chicken with lentil, buckwheat & asparagus CATO CHEFT 'T. Debone chicken thighs and marinate them for one night in Harissa.. Heat the oil in a large frying pan.

Harissa chicken with lentil, buckwheat & asparagus This simple Moroccan chicken & lentils dishwill make your mouth sing. The flavour of North Africa is delicious and unforgettable. Harrisa is the key spice blend in this dish, and you can usually find it in the store. You can cook Harissa chicken with lentil, buckwheat & asparagus using 8 ingredients and 1 steps. Here is how you cook it.

Ingredients of Harissa chicken with lentil, buckwheat & asparagus

  1. Prepare 2 of Chicken thigh.
  2. It's 3 tbsp of Harissa.
  3. Prepare 100 grams of Lentils.
  4. You need 100 grams of buckwheat.
  5. Prepare 250 grams of Green asparagus.
  6. It's 2 of Spring onion.
  7. Prepare 2 tbsp of Fresh mint.
  8. It's 3 tbsp of Parsley.

Harissa is a blend of chillies, cumin, coriander, garlic, cinnamon, and turmeric. You can also find harissa in a paste form. Although I'm biased towards Lebanese cooking, I love creating all types of Mediterranean recipes, and I've been experimenting with Harissa paste lately and adding it to flatbreads, fish and now chicken. While chicken is in the oven, make the lemon yogurt dip in a small bowl to spoon on chicken as a condiment and set aside.

Harissa chicken with lentil, buckwheat & asparagus step by step

  1. Debone chicken thighs and marinate them for one night in Harissa. Cook separately the asparagus, lentils and buck wheat (with herbs and spices) until they are ready. Bake chicken in oven. Heat lentils and buck wheat, add asparagus and warm up. Add all other raw ingredients and mix together. Add a little baking fat and Harissa marinade from chicken and take off heat. Serve by cutting chicken in slices and placing it on top of vegetables..

Add to the tray with the harissa, and a little sea salt, black pepper and red wine vinegar. Toss well, making sure you get into all the nooks and crannies of the chicken. Pick over the mint leaves before dishing up. The idea of roasted chicken and potatoes, bathed in harissa, then topped with mildly exotic yogurt sauce and lots of vibrant fresh herbs, also appeals. This recipe uses chicken thighs and while I know some of your prefer chicken breasts, those would work as well, although you'd need to dial down the baking time because they cook faster.

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