Harissa chicken fillets with spiced red pepper dip
By MorrisonsThis simple and delicious recipe features tender chicken fillets marinated in cumin, garlic, and harissa, alongside a vibrant spiced red pepper dip. Ideal for a quick and easy weeknight meal.Time and servings
Ingredients
8 total- 12 chicken mini fillets
- 1 tbsp of ground cumin
- 2 garlic clove, 1 finely chopped, 1 peeled for the dip
- 3 tsp harissa paste
- Salt
- Black pepper
- 1 jar of roasted red peppers, using 4 peppers for the dip
- A handful of chopped coriander, for the dip
Method
6 stepsStep 1
Preheat your oven to 180°C (160°C fan/Gas Mark 4).
Step 2
In a bowl, combine the ground cumin, finely chopped garlic clove, 2 tsp harissa paste, and a pinch of salt and pepper. Add the chicken mini fillets and toss well to ensure they're evenly coated in the marinade. Ideally, let the chicken marinate for a whole day, but an hour still packs a punch if necessary.
Step 3
Line a baking tray with baking paper and drizzle with a little oil. Arrange the marinated chicken fillets on the prepared tray.
Step 4
Pop the chicken in the preheated oven for 20 minutes, or until cooked through.
Step 5
While the chicken cooks, prepare the dip. Add 4 roasted red peppers, a pinch of salt and pepper, the peeled garlic clove, and 1 tsp harissa paste to a blender until smooth.
Step 6
Transfer the dip to a serving bowl and stir in the chopped coriander. Then plate-up the chicken and enjoy!