Ingredients
-
1 Garlic bulb
-
4 chicken breasts
-
1 tablespoon OraganoThyme or lemon balm would work well too. Reduce qty if using dried herbs.
-
1 tablespoon Harissa paste
-
1/2 tablespoon Extra Virgin Olive Oil
-
250 grams Cherry Tomatoes
-
Approx 20 Black olives
-
A few Basil leavesOptional
Directions
This is a great dish for lunch or dinner. It is very quick to prepare. Even though harissa paste is quite spicey the finished dish isn’t very spicy. Serve it with vegetables or salad.
Steps
|
1
Done
|
Preheat oven to 200°C/400°F/gas mark 6. |
|
2
Done
|
Half the garlic bulb and rub the cut halves around a roasting tin. This is optional; it just adds a little flavour. Mix the harissa paste and the herbs together. If the harissa paste is very spicy or very thick you can add a little olive oil to dilute it a little. Place the chicken onto the roasting tray and rub with the harissa paste mix. Add the halved garlic bulb to the tray. |
|
3
Done
|
Pour a little olive oil over, cover with foil or a lid and place in the preheated oven for 40 mins. Cooking time will depend on the size of the chicken breasts. Remove the foil and add the cherry tomatoes and olives to the tray. Pour the remaining olive oil over the tomatoes. Roast for approximately 10 mins, until the tomato skins start to split and the chicken is cooked through. |
|
4
Done
|
You can add the basil leaves for the last 2 minutes cooking or leave them raw. Place on a preheated serving plate and sprinkle the basil leaves over. This dish can also be served straight to the table, in the roasting dish and let everyone help themselves. Enjoy! |
