Belazu Butterfly Chicken Rose Harissa
By Belazu
Published on 09 March 2022
A light and spicy dish, perfect for lunch or dinner that will tantalise your taste buds and leave you with a lingering chilli hit.Time and servings
15 minsTotal time
2Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 175 g of belazu barley coucous
- 2 skinless chicken breasts
- 2 tbsp of belazu rose harissa
- 70 g of pomegranate seeds
- 1 handful of fresh mint, finely chopped, plus a few small leaves for the garnish
- 2 wedges of lemon, to serve (optional)
Method
Step 1
Place the couscous in a bowl and pour over 350ml boiling water and a little salt, cover and leave for about 5 minutes then fluff up with a fork.Step 2
Preheat a griddle pan over a medium heat. Use a sharp knife to cut the chicken breasts through the middle horizontally, taking care not to cut all the way through, and then open them out (butterfly). Rub the harissa paste all over both sides of the chicken.Step 3
Cook the chicken on the hot griddle for 4-5 minutes on each side or until lightly charred and cooked through.Step 4
For the couscous, fluff it up with a fork and fold through the chopped mint, about two-thirds of the pomegranate seeds and some extra virgin olive oil.Step 5
Spoon the couscous onto plates and place the hot chicken on top. Scatter over remaining pomegranate seeds and reserved mint leaves.