Spicy Harissa Chicken & Rice + the winner of our ‘Power Bowls’ giveaway

Up for grabs was a copy of our very tasty Power Bowls cookbook. First name out of the top hat was…..  foodfreedomnaturally from Instagram. Yay! Humungous congratulations. Your copy is winging its way to you over there in the USA. Hope you love all the healthy recipes and luscious pics as much as we do.

Boo hoo for those that left lovely comments and didn’t win a copy. Here’s a recipe from the book to cheer you up! The promised Harissa Chicken & Rice with homemade harissa marinade and salsa verde. All is not lost.

Spicy Harissa Chicken & Rice with Griddled Veg & Salsa Verde

  • Servings: Just the one, but easy to double, triple or quadruple up! You'll have salsa verde and harissa marinade to spare.
  • Print
A fabulously warming and balanced bowl of goodness. Prepare the salsa verde and harissa marinade in advance and store in the fridge for a quick fix.

Ingredients:

  • 1 chicken breast or thigh, cut into chunks
  • 2 tbsp harissa marinade (see below) or good quality shop bought
  • 50g brown basmati rice
  • 1 pinch of salt
  • 1 tbsp olive oil
  • ½ red pepper, sliced
  • ½ courgette, sliced
  • 20g kale, destalked & chopped
  • 1 tbsp flaked almonds, lightly toasted
  • 1-2 tbsp salsa verde (see below)
  • Salt & pepper to taste

Method:

  1. Preheat the oven to 200°C (180°C fan/400°F)
  2. Place the chicken in a bowl with the harissa and leave to marinate whilst you prepare the rice and chop the veg.
  3. Rinse the rice and place in a pan on the hob. Cover with water and bring to the boil with a pinch of salt. Turn down the heat and simmer for 30 minutes until the rice is soft.
  4. Spread the chicken chunks on a baking tray and place in the oven for 10-15 minutes until cooked through.
  5. Heat the olive oil in a griddle pan over a medium-high heat. Add the pepper, courgette & kale to the pan and cook until the veg are softening, around 5 minutes.
  6. Drain the rice and place in a serving bowl with the spicy chicken chunks and griddled veg. Serve with a heap of salsa verde & sprinkle with toasted almond flakes. Season with salt and pepper.

Harissa Marinade (2 servings)

  • 1 red pepper, roasted & peeled
  • 1 tsp cumin seeds
  • 1 tsp caraway seeds
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 cloves garlic, crushed
  • 1 tsp apple cider vinegar
  • ¼ tsp salt
  • ¼ tsp chilli flakes (to taste)

Heat the oven to 220°C (200°C fan/425°F). Put the red pepper on a small baking tray and roast for 10-15 minutes, until soft and the skin is blistering. Remove & leave to cool before peeling. Discard the skin & put the flesh and seeds in the small bowl of a food processor. Add the rest of the ingredients and whizz until smooth (you may need to scrape down the bowl a few times). Store in an airtight container in the fridge for up to 1 week.

Salsa Verde – Makes approx 250g (6-12 servings)

  • 30g coriander
  • 125g cashew nuts
  • 4 tbsp lime juice
  • 1 garlic clove, crushed
  • 75ml water
  • ¼ tsp salt
  • 1 tbsp olive oil

Place all the ingredients (except the oil) in the small bowl of a food processor or blender and whizz until combined. With the motor running, drizzle the oil in slowly and keep whizzing until smooth & creamy. Store in an airtight container in the fridge for up to 1 week.

Recipe by Homegrown Kate http://www.homegrownkate.com

This and loads of other tasty recipes are in our cookbook ‘Power Bowls’. Available in bookshops, on Amazon and on the DK website. Published by DK in October 2016 with gorgeous photos by Will Heap Photography.

3 thoughts on “Spicy Harissa Chicken & Rice + the winner of our ‘Power Bowls’ giveaway

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