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Harissa chicken with lentil, buckwheat & asparagus CATO CHEFT 'T. Debone chicken thighs and marinate them for one night in Harissa.. Heat the oil in a large frying pan.

To get started with this particular recipe, we must prepare a few components. You can cook harissa chicken with lentil, buckwheat & asparagus using 8 ingredients and 1 steps. Here is how you cook that.

The ingredients needed to make Harissa chicken with lentil, buckwheat & asparagus:

1. Make ready 2 Chicken thigh
2. Take 3 tbsp Harissa
3. Prepare 100 grams Lentils
4. Take 100 grams buckwheat
5. Take 250 grams Green asparagus
6. Get 2 Spring onion
7. Take 2 tbsp Fresh mint
8. Prepare 3 tbsp Parsley

Uncover and stir in the harissa powder, cumin and paprika. Uncover and stir in the turkey, tomatoes, lemon juice and spinach, if using. Greek-style plain yoghurt, to serve Roasted Carrot, Lentil. Season the chicken on all sides with salt and pepper and sear on medium-high heat in the pan with the rendered bacon fat until golden brown on all sides.

Instructions to make Harissa chicken with lentil, buckwheat & asparagus:

1. Debone chicken thighs and marinate them for one night in Harissa. Cook separately the asparagus, lentils and buck wheat (with herbs and spices) until they are ready. Bake chicken in oven. Heat lentils and buck wheat, add asparagus and warm up. Add all other raw ingredients and mix together. Add a little baking fat and Harissa marinade from chicken and take off heat. Serve by cutting chicken in slices and placing it on top of vegetables.

In a slow cooker add the lentils, carrots, celery, onion, garlic, stock, cumin, harissa, salt and pepper, and crispy bacon and stir to combine. Although I'm biased towards Lebanese cooking, I love creating all types of Mediterranean recipes, and I've been experimenting with Harissa paste lately and adding it to flatbreads, fish and now chicken. This harissa chicken recipe uses harissa paste as the main ingredient along with fresh garlic paste, olive oil and a few other spices. Add to the tray with the harissa, and a little sea salt, black pepper and red wine vinegar. Toss well, making sure you get into all the nooks and crannies of the chicken.

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