weekend
108 bbcgoodfood.com APRIL 2020
One-pot harissa chicken
& apricot pilaf
With the flavours of a Moroccan
tagine, this quick and easy one-pot
is perfect for a midweek supper.
I’m using a ready-made harissa
paste to add depth of flavour and
a smoky chilli kick. Rose harissa
gives a special sweetness and
aroma, but you can use ordinary
harissa, if you prefer, and you can
add more or less depending on
how spicy you like it.
SERVES 4 PREP20 mins
COOK1 hrEASY
50g pistachios orflaked almonds,
chopped
2 tbsp olive oil
1 red onion, cut into 8 wedges
1 tsp ground turmeric
8 skinless, boneless chicken thighs
1 - 2 tbsp rose harissa paste
350g basmati rice
80g soft dried apricots, halved
700ml chicken stock, plus extra
as needed
1 cinnamon stick, broken in half
large handful of fresh coriander,
to serve1 Heat the oven to 200C/180C fan/
gas 6. Toast the pistachios or
almonds for 1-2 mins in a large
shallow casserole dish over a
medium heat. Keep an eye on
them to make sure they don’t
burn. Tip into a bowl and set aside.
2 Heat the oil in the casserole over
a medium heat, add the red onion
and cook for 4-6 mins until softened
but not coloured.
3 Add the turmeric and cook for
about 30 seconds until fragrant,
then add the chicken and cook for4-6 mins, turning until browned
all over. Stir through the harissa
paste, then add the rice, apricots
and stock.
4 Add the cinnamon stick, season
with salt and a generous grinding
of black pepper, and stir. Bring to
the boil, then remove from the heat
and cover with a lid. Cook in the
oven for 45-50 mins or until the
chicken is cooked through and
the rice is tender. Check halfway
through the cooking time and
add a little more stock, if needed.
5 Remove the cinnamon stick,
stir in the toasted pistachios or
almonds, and check the seasoning.
Scatter over the coriander to serve.
GOOD TO KNOWhealthy•fibre•1 of 5-a-day
PER SERVING666 kcals•fat 21g•saturates 4g•
carbs 77g•sugars 12g• fibre 6g• protein 38g•
salt 1.2gGarlic & chilli prawns
Gambas al Ajillo is a popular
Spanish tapas dish or starter,
which also makes a great,
fuss-free dinner when served
on toasted bread with a salad.
It’s delicious and so easy and
quick to prepare. For a really
authentic touch, add a splash
of dry sherry when cooking.
SERVES4 as tapasPREP 5 mins
COOK5 minsEASY
16 large raw king prawns, shell on
4 tbsp extra virgin olive oil
4 garlic cloves, chopped
½tsp dried chilliflakes
½lemon, juiced, plus extra wedges,
to serve
splash of dry sherry (optional)
½tsp smoked paprika
1 tbspfinely chopped fresh
flat-leaf parsley
1 Sprinkle the prawns all over
with a little salt. Heat the olive
oil in a large frying pan set over
a medium-high heat, and cook
the prawns for about 1-2 mins,
then turn them over. Add the
garlic and chilli flakes, and cook
for a further 2 mins.
2 Squeeze over the lemon juice
and add the sherry, if using, then
sprinkle over a little more salt,
paprika and the chopped parsley.
3 Serve immediately with extra
lemon wedges for squeezing over
and plenty of napkins to wipe your
fingers after peeling the prawns.
GOOD TO KNOWgluten free
PER SERVING139 kcals•fat 11g•saturates 2g•
carbs 1g•sugars none• fibre 1g• protein 8g•
salt 0.3g