Chickpea tagine & couscous
Make a quick veggie one-pot for dinner – this recipe is ideal to make on a camping stove. It uses canned chickpeas and tomatoes spiced up with harissa
Healthy BBQ chicken
- Preparation and cooking time
- Prep:
- Cook: -
- plus optional overnight marinating
- Easy
- Serves 2
Skip to ingredients
- 4 skinless chicken breast fillets(about 760g)
- 125g passata
- 1 medjool datestoned
- 2 garlic cloves
- 1 tbsp balsamic vinegar
- 1tsp smoked paprika
- ½tsp mustard powder
- 1 tsp olive oilplus extra if frying
- 4 jacket potatoesto serve (optional)
For the salad
- 2 avocadospeeled, stoned and cut into large wedges
- ½ lemonjuiced
- 4-6 tomatoes(depending on size), chopped
- 1 large yellow pepperdeseeded and finely chopped
- 1 red onionfinely chopped (160g)
- 20g corianderchopped
Nutrition: Per serving
- kcal488low
- fat18g
- saturates4g
- carbs15g
- sugars13g
- fibre7g
- protein49ghigh
- salt0.2g
Method
step 1
Put the chicken fillets in a food bag or between two sheets of baking parchment, and bash lightly with a rolling pin until they are an even thickness – avoid making them too thin. Put in a large shallow dish.
step 2
Pour the passata into a large bowl along with the date, garlic, balsamic, paprika, mustard powder and oil. Blitz using a hand blender until smooth, then pour over the chicken, turning it several times to ensure it’s well coated. Cook straightaway as directed below, or cover and chill to marinate overnight.
step 3
Cook the chicken on a barbecue over ashen coals for 6-7 mins on each side, or fry in a non-stick pan over a medium-high heat with a drizzle oil for 6-7 mins each side until cooked through. Toss the salad ingredients together in a bowl and serve with the chicken and jacket potatoes, if you like.
