Nothing beats a marinated chicken meat. It’s flavorful up to the last bite. You can marinate the chicken for up to an hour for a really tasty dish.
Finger Licking Chili Chicken with Chickpea Mash
1 tablespoon Olive oil
8 teaspoon Harissa (chili) paste
4 5 oz each Skinless chicken breasts
Salt and pepper
2 Garlic cloves, crushed
2 tablespoon Olive oil
4 tablespoon Semi-skimmed milk
3 tablespoon Chopped fresh coriander
14 oz Sugar canned chickpeas, drained and rinsed
Make shallow cuts in each chicken breast. Place the chicken in a dish, brush with the olive oil and coat both sides of each breast with the harissa paste. Season well with salt and pepper, cover the dish with foil and marinate in the refrigerator for 30 minutes.
Preheat the oven to 425°F/Gas Mark 7. Transfer the chicken breasts to a roasting tin and roast for about 20-30 minutes until they are cooked through and there is no trace of pink in the center.
Meanwhile, make the chickpea mash. Heat the oil in a saucepan and gently fry the garlic for i minute, then add the chickpeas and milk and heat through for a few minutes. Transfer to a blender or food processor and puree until smooth. Season with salt and pepper to taste and stir in the fresh coriander.
To serve, divide the chickpea mash between 4 serving plates, top each one with a chicken breast and garnish with coriander.
* Serves 4.
If this chicken recipe is not hot enough for you, you may add extra chili sauce or ready-chopped chilies from a jar. It will truly spice up your life!