Moroccan Spiced Chicken and Chickpea Rice Bowl with Harissa Yoghurt
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Ingredients
- 600 g chicken thigh fillets, diced
- 1 onion, finely chopped
- 2 garlic cloves
- 2 tsp ground cumin
- 1 tsp paprika
- 400 g chickpeas, drained and rinsed
- 280 g long grain rice
- 150 g natural yoghurt
- 1 tbsp harissa paste
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 668 kcal
- Protein
- 44.7 g
- Carbohydrate
- 76.5 g
- of which sugars
- 6 g
- Fat
- 18.6 g
- of which saturates
- 4 g
- Fibre
- 8 g
- Salt
- 0.82 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice in plenty of boiling water for 10-12 minutes until tender, then drain.
- 2
Heat the olive oil in a wide pan and cook the onion for 5 minutes until soft, then stir in the garlic, ground cumin and paprika and cook for 1 minute.
- 3
Add the chicken and cook for 7-8 minutes, stirring, until cooked through with no pink remaining.
- 4
Stir in the chickpeas and warm through for 2 minutes.
- 5
Mix the natural yoghurt with the harissa paste. Divide the rice between bowls, top with the chicken and chickpeas, and finish with a spoonful of harissa yoghurt.
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