The Chef’s Table: A Quick And Tasty Dish For January

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rsz_mark_doe_1Mark Doe of ‘Just Cooking’ cookery school in Firies, on a healthy dish for January…

If your new years resolution is to eat healthy, try this tasty chicken dish. Cheap, tasty, quick and healthy this recipe pushes all the buttons to start the year with a healthy diet.

Grilled Harissa chicken with a warm chilli, potato, pea  and tomato salad – serves 4

1 tablespoon paprika

1 tbsp harissa paste, mixed with 3 tbsp olive oil

Salt and freshly ground  pepper

4 skinless chicken fillets, cut in half and lightly batted out between two sheets of cling film

1 mild red chilli, seeds removed, finely chopped

1  small red onion, thinly sliced

1 packet cherry tomatoes halved

500g cooked baby potatoes, cut into wedges

1 handful frozen peas (defrosted)

1 handful coriander leaves, coarsely chopped

2 tbsp mayonnaise

2 tbsp pumpkin seeds


• Place the harissa and oil into a bowl and add the paprika. Spread half of the harissa all over the chicken. Cover and pop in the fridge for 2 hours.

• To cook the chicken, preheat a griddle pan over a high heat. When hot season the chicken with the a little salt and pepper.

• Grill the chicken for 3-4 minutes on each side.

• Meanwhile, heat a frying pan over a medium heat, and add a little olive oil. Add the chilli onions, peas and potatoes and cook for 2-3 minutes. Remove from the heat and add the tomatoes, coriander and mayonnaise.

• Serve the chicken with the salad and sprinkle over the pumpkin seeds.

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