Spicy Chicken with Jazzy Cauliflower Rice
This recipe came about in an attempt to use up all the bits and bobs in my fridge and cupboards and I have to say I'm pretty pleased with the result!
Harissa paste and preserved lemons are a match made in heaven - sweet, salty, spicy and tangy - they're perfect for getting a kick of flavour into a simple chicken breast. The cauliflower 'rice' is a good way to use up cauliflower that's looking a little sad and the juicy, fresh bursts of pineapple throughout provide good contrast to the spice of the chicken.
Spicy Chicken with Jazzy Cauliflower Rice
Serves 2
2 chicken breasts
2 tbsp harissa paste
1 preserved lemon, seeds discarded then finely chopped
oil
1 small cauliflower, broken into florets
100g chopped pineapple
1 tin red kidney beans
sea salt and freshly ground black pepper
Preheat the oven to 200C. Mix the harissa with the chopped preserved lemon and rub all over the chicken. Leave to marinade whilst you prepare the rice.
Put the cauliflower into a food processor and blitz until it resembles crumbs. Cut the pineapple chunks into small cubes. Drain and rinse the kidney beans.
Put the chicken on a baking tray lined with greaseproof paper and then bake in the oven for 20 minutes, turning halfway through. Meanwhile, put a small drizzle of oil in a saucepan over a medium-high heat. Add the cauliflower with plenty of salt and pepper and leave to cook, stirring occasionally, for 15 minutes.
Remove the chicken from the oven, wrap in tin foil and leave to rest. Mix the pineapple and kidney beans through the cauliflower and continue to cook until warmed through. Divide the cauliflower between two plates, slice the chicken and arrange on top.
Harissa paste and preserved lemons are a match made in heaven - sweet, salty, spicy and tangy - they're perfect for getting a kick of flavour into a simple chicken breast. The cauliflower 'rice' is a good way to use up cauliflower that's looking a little sad and the juicy, fresh bursts of pineapple throughout provide good contrast to the spice of the chicken.
Spicy Chicken with Jazzy Cauliflower Rice
Serves 2
2 chicken breasts
2 tbsp harissa paste
1 preserved lemon, seeds discarded then finely chopped
oil
1 small cauliflower, broken into florets
100g chopped pineapple
1 tin red kidney beans
sea salt and freshly ground black pepper
Preheat the oven to 200C. Mix the harissa with the chopped preserved lemon and rub all over the chicken. Leave to marinade whilst you prepare the rice.
Put the cauliflower into a food processor and blitz until it resembles crumbs. Cut the pineapple chunks into small cubes. Drain and rinse the kidney beans.
Put the chicken on a baking tray lined with greaseproof paper and then bake in the oven for 20 minutes, turning halfway through. Meanwhile, put a small drizzle of oil in a saucepan over a medium-high heat. Add the cauliflower with plenty of salt and pepper and leave to cook, stirring occasionally, for 15 minutes.
Remove the chicken from the oven, wrap in tin foil and leave to rest. Mix the pineapple and kidney beans through the cauliflower and continue to cook until warmed through. Divide the cauliflower between two plates, slice the chicken and arrange on top.
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