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2 tablespoons Tomato puree
4 Red peppers
3 Fresh red chillies
4 Garlic cloves
1 tablespoon Ground Cumin
1 tablespoon smoked paprika
2 tablespoons Red Wine Vinegar
1 Chicken Breast
Preheat the oven to 400F/200C. De-seed and quarter the red peppers, place them in a roasting tray, drizzle with a teaspoon of olive oil and roast in the oven for 30-40 minutes until softened and starting to blacken.
Meanwhile, de-seed the chillies and place in a food processor along with the peeled garlic cloves, the cumin, smoked paprika, tomato puree, and 1/2 teaspoon sea salt. Blitz until it forms a smooth paste. Add the roasted red peppers and vinegar and blitz again until smooth. Set aside while you prepare the chicken and courgette.
Season the chicken with sea salt and freshly ground black pepper, sprinkle with some smoked paprika, and rub with 1 teaspoon olive oil. Place in a baking dish and bake in the oven for 15-18 minutes until cooked through. Once cooked, dice the chicken into bite-sized pieces.
Meanwhile, spiralize the courgette and heat a large pan on a medium high heat. Add 1/2 teaspoon olive oil, then add the spiralized courgette.
Season with sea salt and freshly ground black pepper and stir frequently. The courgette will release a lot of water so drain this half way through cooking and return the pot to the heat to cook fully until soft. It will take about 8-10 minutes in total.
Once the courgette is cooked, add the chicken pieces to the pan, stir through some harissa paste and mix everything together. Serve in a bowl and tuck in!
(Keep the leftover harissa in an airtight jar/container. It will keep for a few weeks and is delicious with almost anything!)