Lemon & Olive Chicken
Recipe submitted by Jane Graham
1 jar Al'Fez Harissa
2 chicken breasts
150ml chicken stock
1. Take 1 onion and saute in olive oil, add as much harissa as you like - I use a small teaspoon.
2. Add chicken breasts, a cup of chicken stock, zest and juice of two lemons, a handfull of olives and simmer until the chicken is cooked.
3. Sprinkle toasted almonds and mint as a garnish and serve on a bed of couscous that is made with chicken stock, cinnamon, sultanas and spring onion.
4. Sprinkle pomegranate seeds over the top and serve it with a separate bowl of the rest of the pomegranate too.
we love it as it reminds us of a lovely holiday!