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
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
Transfer chickpea stew into a serving bowl.