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Harissa Chicken Bowl

INGREDIENTS

165g Arley chicken pieces
1 tbsp harissa paste
¼ tsp chilli flakes (optional)
125g baby corn
1 carrot (grated)
60g cous-cous
1tbsp fresh parsley (torn)
20g raisins or dried apricots
Extra virgin olive oil
Lemon wedges (to serve)

Place your cous-cous into a mug or small bowl. Boil a kettle, and
when ready pour a little water over the cous-cous till the water is
a few millimetres over the grains. Add a little oil and some salt,
then place a small plate over the top to create a sealed
environment.

In a frying pan, pour a little oil, then add your halved baby corn
and a little ground black pepper, cooking on each side for a few
minutes till charred. Remove from the pan.
Splashing a little oil in the same pan on a medium heat, add your
harissa till it begins to sizzle. Add chilli flakes at this point if you
like your food extra spicy.

Add the chicken pieces to the pan, coating in the harissa. Cook the
chicken for around 4 minutes on each side till crispy. Remove from
the pan.

You’re now ready to assemble your bowl. Go back to your couscous
and add the torn fresh parsley and dried fruit. Add this to your
serving bowls, along with the grated carrot, chicken pieces and
baby corn. Serve with a lemon wedge, a drizzle of extra virgin
olive oil and a little salt and pepper.