Moroccan Chicken with Coriander & Lime Dressing

I'm a big fan of harissa, and Belazu do a lovely very authentic one with rose petals, its a hot and spicy aromatic paste. The other brands tend to be a bit over eager with the chillies and not really taste of much else. Back to the Belazu stuff, it is very versatile, a blob in a tomato sauce for pasta is wonderful, a teaspoon in a curry peps it up no end, and rubbing a whole chicken or turkey in a pot of the stuff is fantastic. Goes well with chicken, preserved lemons, couscous (for non GF readers!) and other Moroccan/North African flavours.

In this recipe I use it to flavour the coating on some chicken breasts. This recipe has some unusual flavours together, and is sort of North African, maybe? Anyway, it all comes together in the end and is very yummy! To make it you really need a little electric blender or chopper thing. If you are not a GF person, make some couscous instead of rice, flavoured with shredded preserved lemons and a little harissa.

skinless chicken breasts 2
red onion 1 large, chopped
belazu harissa paste 2tsp
red and yellow peppers, sliced
white basmarti or long grain rice
limes 2, juiced
fresh coriander large bunch finley chopped
good quality olive oil 2tbsp
ground cumin and turmeric 1/2 tsp each

Blend the chopped red onion with the harissa in your electric bender, put your chicken breasts on a oiled tray and cover underneath and on top with half of the onion mixture each. This will be a covering of about 5mm all over, at least, pat it on with a small spoon like little onion sauce jackets for your chicken. Drizzle with a little more olive oil. Put in the oven at 200 for 25 mins, leave in one place and don't turn over.

Put your peppers, cumin, turmeric and olive oil in a oven proof dish and put in the oven for the last 20 mins of your chicken cooking time.

Make a sauce from the chopped coriander, 2 tbsp olive oil and the lime juice. Season with salt. This sauce should be very zingy.

Cook as much rice as you like for two people (I do a mug full) during your last ten mins of chicken cooking time. Or make your couscous as per the packet instrutions.

To serve put the chicken and peppers on a bed of white rice, and drizzle with the spicy oil and juices from the peppers and your zingy coriander sauce.