Grilled chicken skewers with harissa chickpeas & kale


  • 4 skinless Bare Bird chicken breasts
  • 1 tbsp harissa
  • 3 tbsp extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • Mint leaves to serve
  • 1 lemon to serve
  • 3 tbsp olive oil
  • 1 brown onion chopped
  • 1 garlic glove, finely chopped
  • 1 tsp harissa
  • ½ tsp paprika
  • ¼ tsp ground ginger
  • ½ tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 400g (14 oz) tin chopped tomatoes
  • 1 tsp caster sugar
  • 1 bunch of kale, chopped
  • 2 x 420g tins chickpeas
  • 3 tbsp chopped flat-leaf parsley
  • 2 tbsp chopped coriander leaves


Cut the chicken pieces into 1cm wide strips. Combine the harissa and olive oil in a bowl. Add

strips of chicken and toss well. Leave to marinate for several hours or preferably


Chickpea Stew

Put olive oil and onion in a large saucepan and cook over medium heat for 7-8 mins until

softened. Stir in garlic, harissa and spices and cook gently for 2 mins. Add

tomatoes and sugar and season to taste. Cover and simmer for twenty mins.

Drain chickpeas and stir into the tomato mixture. Cover and simmer for 20-25 mins, adding a little water if necessary. Bring a large pan of water to the boil and add the kale. Simmer for 5-6 mins, drain and stir into the chickpea mixture.

Preheat a barbeque or gas or electric grill. Thread chicken onto each skewer and

season with salt and pepper. Barbeque or grill for 2-3 mins on each side or until browned on all sides. Serve on a bed of mint leaves with lemon wedges.

Remove the chickpea stew from the heat, stir through the parsley and coriander and season

to taste.

Transfer chickpea stew into a serving bowl.


Grilled chicken skewers with chickpeas & kale

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