RECIPE: Harissa Chicken with lemon and pomegranate dressing:
Delight your mind, mood and microbiome with Eve Kalinik's mouth-watering Harissa Chicken recipe.
Eve Kalinik explains:
"Dishes don't come much more restorative and nourishing than this. The flavours are amazing and it's so easy to make: you can sit back and relax while it cooks. Chicken is a good source of tryptophan, which is the precursor to “happy"/serotonin, while the celeriac and leeks are abundant fibre-fuel for our microbes. With the bold flavours of Harissa, jewel-like pomegranate seeds and vibrant herbs it's a delight for the senses, the mind and the microbiome."
2 Teaspoons Harissa Paste
2 Tablespoons organic butter melted
2 Teaspoons ground cumin
1 Teaspoons ground coriander
Juice of ½ lemon
½ Teaspoons sea salt
2 Organic free range chicken breasts, each sliced into 6 pieces
1 Small-medium celeriac (About 450g), peeled and cut into 3.5 cm cubes
2 Leeks, sliced on the diagonal around 1 cm thick
1 Small bunch fresh flat-leaf parsley, roughly chopped
1 Small bunch dill, roughly chopped
Lemon and Pomegranate Dressing
2 Tablespoons goats or sheep's milk yoghurt
Juice of ½ lemon
¼ Teaspoon garlic-infused olive oil (or ½ crushed garlic clove and ¼ teaspoon extra virgin olive oil)
½ Tablespoon filtered water
1 Tablespoon pomegranate seeds
Mix together the harissa, butter, cumin, coriander, lemon juice and ½ tsp sea salt to create the marinade.
Put the chicken in a large bowl, add the celeriac and leeks and pour over the marinade. Massage well and leave for at least 20 minutes to an hour.
Preheat the oven to 200C/180C fan/gas mark 6. Line a large baking tray with baking parchment.
Place the chicken, celeriac and leeks on the baking tray and bake for 40 minutes, tossing halfway through cooking time so that everything bakes evenly.
To make the dressing, combine the yogurt, lemon juice, garlic oil and water in a small bowl with a pinch of sea salt.
Remove the baking tray from the oven and sprinkle over the chopped herbs, haphazardly dollop over the dressing and top with the pomegranate seeds.
You can serve at the table in the pan or divide between two plates.
Photo credit: Nassima Rothacker.
Recipe is from HAPPY GUT, HAPPY MIND, Eve Kalinik
Eve Kalinik, Gut Health Specialist
Nutritional Therapist, Author and Podcaster, Eve Kalinik believes that having a healthy gut is fundamental to our overall well-being. She is a registered member of (BANT)(CNHC) and accredited by (IFM).