Sticky harissa, sesame & pistachio chicken
SERVES 3-4 PREP 5 mins COOK 10 mins EASY
500g boneless, skinless chicken breasts vegetable oil, for frying
1 tsp ground cinnamon
1 tsp garlic granules
3 tbsp clear honey
2 tbsp rose harissa
25g sesame seeds, toasted
50g pistachio nuts, roughly chopped
1 Lay the chicken flat on a chopping board and roughly chop into strips.
2 Heat a drizzle of oil in a large frying pan over a high heat, add the chicken and quickly toss in the oil. Cook until opaque all over but not cooked through, about 5 mins.
3 Add the cinnamon and garlic granules, and quickly toss the chicken again, then add the honey and harissa, and stir until the chicken is well coated. Season generously with salt and pepper, cook for a further 1 min or until cooked through, then stir to coat in the sauce.
4 When the sauce is bubbling and reduced to an almost caramel-like consistency, remove from the heat, stir again, and sprinkle with the sesame seeds and pistachios.
GOOD TO KNOW gluten free
PER SERVING (4) 333 kcals • fat 14g • saturates 1g •
carbs 16g • sugars 15g • fibre 3g • protein 34g • salt 0.3g