Harissa Roasted Chicken with Quinoa Salad


125g FAGE Total 0%

3 medium chicken breasts

1 tbsp harissa paste

2 cloves garlic, crushed

8 mini peppers, halved

1 lemon, quartered

400ml hot vegetable or chicken stock

175g quinoa

150g radishes, sliced

Small fennel bulb, very thinly sliced

Small bunch mint, torn

100g pomegranate seeds

  1. Score the chicken a few times, then put into a strong large food bag with the yoghurt, harissa paste and garlic. Seal and massage the bag to coat the chicken. Set aside for at least an hour or overnight, chilled.
  2. Heat the oven to 190°C / 375°F / Gas Mark 5. Put the peppers and lemon in a 2 litre ovenproof dish. Add the chicken and bake for 30 minutes.
  3. Meanwhile, bring the stock to the boil in a small pan, add quinoa and cook over a low heat, covered for about 15 minutes until the stock has been absorbed. Cool for 10 minutes.
  4. Rest the chicken for 10 minutes on a board then slice thickly. Mix the peppers with the quinoa, radishes, fennel, mint and pomegranate seeds, then serve topped with the chicken and roasted lemon.