Spicy Skyr Chicken, Warm chickpea salad and harissa dip

By Esja Organic
Ingredients:
For the chicken and marinade:

• 2 Organic chicken breasts
• 3 tbs Esja Skyr Natural
• 1 garlic clove crushed
• 1 ½ tsp cumin
• ½ tsp chilli powder
• ½ tsp smoked paprika
• Juice of ¼ lemon
• Salt and pepper
• 1 tbs extra virgin olive oil

For the chickpea salad:

• Extra virgin olive oil 2tbs
• 1 red onion roughly chopped
• 1 yellow pepper roughly chopped
• 1 clove garlic sliced
• Salt and pepper
• 8 cherry tomatos halved
• Small hand full green beans chopped
• 1 tsp harissa paste
• 1 tsp cumin
• Pinch of cinnamon
• 1 x 400g tin chickpeas drained
• 200ml boiling water
• 1 tbs sultanas
• 1 tbs flaked almonds
• Small bunch chopped parsley
• Juice of ½ lemon

For the harissa dip:

• 2 tbs Esja Skyr Natural
• 1 tsp harissa paste

Method

1. Place all of the ingredients for the marinade into a bowl with the chicken breasts and allow to marinade for 30 minutes
2. Preheat the oven to 180 C
3. Place the chicken with any remaining marinade on to a baking tray and cook in the oven for 25-30 minutes or until cooked, flipping half way though cooking

4. Whilst the chicken is baking make the salad
5. Heat 1 tbs olive oil in a non stick saucepan, add the onions, peppers, garlic, salt and pepper and soften over a gentle heat
6. Turn up the heat and add the cherry tomatos, green beans, harissa paste, cumin, chickpeas and boiling water and cook for 5 minutes until the water has mostly evaporated
7. Remove from the heat and squeeze in the lemon juice and chopped parsley, bringing all ingredients together
8. Serve on a large plate and scatter over the sultanas, flaked almonds and pomegranate and then add the cooked chicken and a drizzle of extra virgin olive oil
9. Serve with the Harissa Skyr dip and some warm pitta breads 



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via How to Save Money When Buying Organic Foods