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?

Ingredients

6 tbsp Taggiasca Extra Virgin Olive Oil

350g chicken mini fillets

3 tbsp Rose Harissa, plus 1 tsp for the pistachio sauce

40g pistachios

20g flatleaf parsley

2 tbsp lemon juice

Ingredients

6 tbsp Taggiasca Extra Virgin Olive Oil

350g chicken mini fillets

3 tbsp Rose Harissa, plus 1 tsp for the pistachio sauce

40g pistachios

20g flatleaf parsley

2 tbsp lemon juice

1

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.

2

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).

3

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.

4

Serve the hot chicken fillets with the pistachio sauce on the side.

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