Spicy Rose Harissa chicken with a wonderfully nutty pistachio and harissa sauce. Excellent with pitta bread, salad, couscous, roasted veg. Who says chicken recipes are boring?
Preheat a griddle pan over a medium-high heat, or turn the grill to high. In a bowl, mix together the chicken and the paste, rubbing to coat it all over.
Cook on the hot griddle or under the grill for 9-10 minutes, turning every few minutes, until the chicken is charred in places and cooked through (good idea to open a window if possible as the chilli in the harissa will smoke a bit).
Meanwhile, tip the pistachios into a mini food processor with the parsley, lemon juice, harissa and olive oil and blend to make a paste. Add extra oil if you like it less thick. Alternatively you can finely chop everything by hand.
Serve the hot chicken fillets with the pistachio sauce on the side.