Harissa roasted chicken, honey peaches, feta, peppery rocket, coriander, and mint salad.
Ingredients
• Oil for cooking
• 2 chicken breasts
• 100 smoked butter (optional) ordinary butter is fine.
• 2 heaped teaspoons of harissa paste
• 1 tin of peach slices
• 2 tablespoons honey
• 1 block of feta cheese, crumbled.
• 1 packet of rocket
• Small bunch of coriander
• Small bunch mint
• Small carton of natural yoghurt
Method
1. Rub the chicken breasts with the harissa paste and fully coat, place on a lined baking tray, drizzle with a little oil and roast in a preheated oven at 175°C until cooked through with an internal core temperature of 76°C.
2. Take out, rest, and chill the chicken breasts.
3. Drain the juice from the peaches and place in a pot or pan with the honey. Place on a moderate heat and cook until the honey and the peaches get a light caramel colour, then take off the heat and set aside.
4. Slice the cooked chicken into strips and place in a pan with the smoked butter, put on a low heat and gently poach and reheat the chicken.
5. On a large serving board, swipe on the natural yogurt, top with the peppery rocket, then start arranging the warmed chicken and the honeyed peaches. Top with the crumbled feta and tear the coriander and mint on top.
