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Harissa Chicken and Tenderstem® Broccoli with Tahini Sauce

  • Timer Prep 10 min
    Cook 50 min
  • Chart 730.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Peel and quarter the red onions. Toast the flaked almonds. Mince the garlic cloves.

Method

  1. 1 Preheat oven to 190C. In a bowl, combine the harissa paste, a pinch of salt and 1 tbsp olive oil. Add the chicken thighs and red onion, and combine until evenly coated.
  2. 2 Place chicken and onions in a roasting dish, transfer to the oven and cook for 30 mins. Remove from the oven, and add the tenderstem broccoli to the dish (nestled between the pieces of chicken).
  3. 3 Return to the oven and cook altogether for another 15 mins, or until the broccoli is fork tender and chicken is cooked through.
  4. 4 While the chicken is cooking, prepare the tahini sauce; combine the sauce ingredients in a bowl until smooth and well combined. Set aside.
  5. 5 Remove chicken/vegetable dish from the oven. Dollop tahini sauce over the top, and finish with toasted almonds. Serve immediately.