Embark on a culinary journey to North Africa with this Harissa Chicken and Lentil Jumble with Feta and Lemony Dill Drizzle recipe. This dish combines the spicy taste of Harissa chicken with the comforting texture of lentils, promising a dining experience that’s both exotic and satisfying.
The star of this dish is the Harissa chicken and lentil jumble, cooked until it’s tender and bursting with flavour. The jumble is made with a blend of spices and hearty lentils, creating a delightful depth of flavour that pairs well with the spicy chicken.
Adding a touch of freshness to the dish is the lemony dill drizzle. This drizzle, with its vibrant lemon and dill flavours, offers a refreshing taste that pairs well with the robust jumble.
To balance out the richness of the dish, the recipe includes a serving of feta. The feta, crumbled over the jumble, adds a creamy contrast to the meal.
This Harissa Chicken and Lentil Jumble with Feta and Lemony Dill Drizzle recipe is an excellent choice for those nights when you want a meal that’s exotic, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a baking tray, zester, sieve, frying pan, measuring jug and a bowl.
Harissa Chicken and Lentil Jumble with Feta and Lemony Dill Drizzle
- 75g Feta Cheese
- 1 Bunch of Dill
- 210g Diced Chicken Thigh
- 50g Harissa Paste
- ½ Lemon
- 1 Courgette
- Ground Cumin
- 1 Bell Pepper
- Vegetable Stock Powder
- 1 Pack of Lentils
- 1 Red Onion
- 1 tbsp Olive Oil
- 75ml Water
Step 1: Start with the Veggies
Start by preheating your oven to 200°C. Take the pepper, remove the core and seeds, and dice it into 2cm chunks. For the courgette, trim the ends, slice it in half lengthways, and then cut into thin slices. Arrange the pepper and courgette on a baking tray, drizzle with oil, sprinkle with cumin, and season with salt and pepper. Toss everything to ensure a good coating, then spread out in a single layer. Roast these until they turn golden brown and soften, which should take about 15-18 minutes.
Step 2: Prep Time
While the veggies are roasting, prepare the other ingredients. Slice the onion into thin half-moons. Zest the lemon and cut it in half. Chop the dill finely, including the stalks. Crumble the feta into small pieces. Lastly, drain the lentils and rinse them under cold water.
Step 3: Sauté the Chicken
In a large frying pan, heat a bit of oil over medium-high heat. Add the chicken to the hot pan and stir-fry until it turns golden brown, which should take about 5-6 minutes. Add the sliced onion and continue to cook until it softens, about 3-4 minutes more. Stir in the harissa paste and let it cook for another minute.
Step 4: Simmer
To the pan with the chicken, add the lentils, stock powder, and the specified amount of water. Season this mixture with salt and pepper, then stir everything together. Let it simmer until the chicken is thoroughly cooked and everything is hot, which should take about 2-3 minutes. In the meantime, squeeze the lemon juice into a small bowl, add the chopped dill and the specified amount of olive oil, season with salt and pepper, and stir to combine.
Step 5: Combine Everything
Once the veggies are roasted, add them to the lentils along with a pinch of lemon zest. Stir everything together to combine. If the mixture seems a bit dry, add a splash more water.
Step 6: Serve and Enjoy
To serve, divide the jumble between plates, sprinkle the crumbled feta on top, and drizzle over the lemony dill dressing. Finish with a sprinkle of any remaining lemon zest. Enjoy your meal!