Spicy herbed chicken bowl
Ingredients
CHICKEN
- 4 boneless skinless Chicken Breasts, butterflied
- 3/4 cup, packed fresh Coriander
- 3/4 cup, packed fresh Dill
- Juice of 1 Lemon
- 1/4 Nutmeg, grated
- 1 Scotch Bonnet Chilli
- 2 Cloves Garlic
- 2 inches Ginger
- 1/3 cup, Olive Oil
- Salt and Pepper to Taste
SAUCE
- 1 cup, Greek Yogurt
- 3 tablespoons, Harissa (or your favourite Hot Sauce)
- Juice and Zest of 1/2 Lemon
- 1 Garlic Clove, finely grated
- Salt and Pepper to Taste
SALAD
- 1.5 cups, seeded and diced Plum Tomatoes
- 1.5 cups, seeded and diced English Cucumbers
- 1 cup, Roasted Corn Kernels
- 1/2 cup, thinly sliced Radishes
- 1/4 cup, fresh chopped Dill
- Juice of 1.5 Lemons
- 1/2 cup, Olive Oil
- Salt to taste
TO ASSEMBLE
- Cooked Couscous
- Pomegranate Seeds
Directions
- Preheat oven to 450 degrees.
- Combine Coriander, Dill, Lemon Juice, Nutmeg, Chillis, Garlic, Ginger, Olive Oil, Salt and Pepper in a blender. Whiz until completely smooth.
- Pour blended mixture over Chicken Breasts and mix until well coated. Allow to marinate for a minimum of 30 minutes up to overnight.
- Place chicken on a lined baking tray, ensuring to space them apart. Place in oven and bake for 30 minutes, flipping the chicken once during bake time.
- Allow to rest for 10 minutes, and chop into small pieces.
- Combine all ingredients for Sauce and Salad respectively and keep aside.
- To assemble, create a base of Couscous in a bowl, and top with chopped Chicken, Salad, a drizzle of Sauce, and a scattering of Pomegranate Seeds.
