When it comes to versatile red condiments, harissa is the best!  It is a Tunisian chile sauce that can be used to spice up everything from meat to vegetables, couscous, roasted potatoes, scrambled eggs, as a dip for bread….the list is endless.  It gives a fresh taste to this lemon and thyme chicken salad which gets paired with a garlicky yoghurt.

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INGREDIENTS

chicken

chicken stock

thyme

lettuce

leaf salad

asparagus

sea salt and ground pepper

harissa paste

tomato

olive oil

parsley

yoghurt

garlic

basmati

METHOD

Prepare all your ingredients.

Add the chicken, stock, lemon zest and thyme to a large saucepan, cover with a lid and bring to a boil over a medium to high heat.
Simmer gently for 10 minutes take it of the heat and let it stand, covered for another 10 minutes.  The chicken should be cooked through but tender and succulent.

Scatter some cos lettuce, baby leaves and asparagus onto individual plates.
Shred over generous portions of chicken and drizzle liberally with the harissa-and-tomato vinaigrette.
Add a good dollop of the garlicky yoghurt, season to taste and serve.

 

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