Harissa sweet potato wedges
Sweet potato chips make a healthy, high-fibre alternative to traditional chips, but taste just as good (if not better!)
Spicy harissa chicken with lentils
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 red onionchopped
- 1 garlic clovecrushed
- 50g harissa
- 500g chicken thighskin removed, boned and diced
- 1 medium carrotgrated
- 200g dried puy lentils
- 2 x 400g cans chopped tomatoes
- 1.2l stockmade from 1 chicken or vegetable stock cube
- flat-leaf parsleyto serve (optional)
Nutrition: per serving
- kcal440low
- fat13g
- saturates3g
- carbs36g
- sugars11g
- fibre10g
- protein39g
- salt1.3g
Method
step 1
Heat the oil in a large frying pan. Fry the onion on a low heat for 5-6 mins until softened and translucent. Add the garlic and cook for 1 min more.
step 2
Stir in the harissa, add the chicken and cook until well browned all over. Stir in the carrot, lentils and tomatoes, then add the stock so the chicken is fully immersed.
step 3
Reduce the heat and cook, uncovered, for 30-35 mins until the chicken is thoroughly cooked, and the lentils are tender and have absorbed the liquid. Season well, scatter with parsley (if using) and serve.
