Grilled Chicken with Red Pepper Harissa

Grilled Chicken with Red Pepper Harissa

Grilled Chicken with Red Pepper Harissa

Prep Time
15 Minutes
Cook Time
30 Minutes
Ingredients
12
Ingredients
  • 100 gram roasted red peppers, rinsed and drained

  • 4 teaspoon olive oil

  • 4 teaspoon red wine vinegar

  • 1 teaspoon Ground Cumin

  • 1/2 teaspoon sugar

  • 1 1/4 teaspoon Garlic Grinder

  • 1/4 teaspoon Mild Chilli Powder

  • 2 teaspoon Paprika

  • 1 teaspoon Flat Leaf Parsley

  • 1/2 teaspoon Sea Salt

  • 1 medium butternut squash, peeled and cut into chunks

  • 4 boneless, skinless chicken breasts, halved lengthways

Key Products
Ground Cumin

Product Information

£ 1.61,28g
Garlic Grinder

Product Information

£ 2.48/unit,40g
Mild Chilli Powder

Product Information

£ 1.87/unit,38g
Paprika

Product Information

£ 1.69/unit,34g
Flat Leaf Parsley

Product Information

£ 1.69/unit,3g

Instructions

  • 1 For the Red Pepper Harissa, place the roasted red peppers, 1 tsp each of the oil and vinegar, ½ tsp of the Cumin, the sugar, ¼ tsp of the Garlic Granules and the Chilli powder in a blender or food processor. Cover and blend until a chunky sauce forms (do not purée) then set aside.
  • 2 Par-boil the butternut squash for 10 minutes. Drain.
  • 3 Mix the remaining oil and vinegar, Paprika, Garlic Granules, Cumin, Parsley and Salt in a small bowl. Place the butternut squash in a large bowl. Add half of the spice mixture and toss to coat well. Place the chicken in another bowl. Add the remaining spice mixture and turn to coat well.
  • 4 Grill the chicken on a pre-heated medium-heat grill for 4 minutes on each side or until cooked through. Grill the butternut squash for 2-3 minutes on each side or until tender. Serve 2 tbs of the Red Pepper Harissa with each serving of chicken and squash.
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