Chargrilled chicken within harissa and lime fried rice
This is definite comfort food but a healthier option and so delicious.
120g uncooked rice
4 spring onions sliced finely
1 clove garlic crushed
1 tsp crushed ginger
1 carrot diced into small pieces
1 green or red chilli sliced
1 tbls sesame oil
2 eggs
Vegetable oil
1 tsp harissa sauce or chilli sauce
1tbls fish sauce
Juice of ⅓ lime
Fresh coriander
For the chicken
2 chicken breasts
2 TBS natural yoghurt
TSP cumin powder
TSP turmeric powder
To make fried rice:
I cook the rice earlier that day so it’s fully cooled
Allow the cooked rice to cool thoroughly by spreading it on a baking sheet after its cooked. When it is cool, refrigerate. When the rice is cold, proceed with the rest of the recipe.
Heat a wok or a large frying pan over high heat until it is hot. Add 1 tbs of vegetable oil, and when it is very hot and slightly smoking, add the shallots, garlic, ginger, spring onions and stir-fry for 1 minute.
Then add the carrots, season with salt and black pepper and continue to stir-fry for 3 minutes. Remove from the heat and put the contents of the pan into a bowl. Wipe the pan clean.
Combine the eggs, sesame oil and a pinch of salt in a small bowl and set aside. Reheat the wok or pan over high heat until it is hot. Add 1 tbsp of oil, and when it is very hot, turn the heat to moderate and add the eggs.
Stir-fry the eggs for 2 minutes, then add the cooked rice and stir-fry it for 3 minutes, mixing well.
Add the cooked veg and harissa and continue to stir-fry for 5 minutes.
For the chicken
Turn the grill on
Mix yoghurt cumin and turmeric in a bowl. Use half the mixture to cover the top side of the chicken breast and place under the grill for 5 min.
Turn over and use the remainder of mixture to cover the other side. Cook for 5 min.
To serve, give the rice a quick heat up. Add in the lime juice and chopped coriander and mix through,
Divide the rice between 2 plates, slice the chicken breast and place on top.
Delicious spice, zingy fresh dish.
