These spicy harissa chicken parcels are perfect for an office lunch or summer day in the garden.
2 chicken breasts (approximately 380g)
2 tbsps harissa paste
1 tbsp tahini
juice of 1 lemon
pinch of salt
large handful lettuce leaves (any variety)
handful baby plum tomatoes
1 stick celery, sliced
Place the chicken breasts in a bowl and add the harissa paste. Mix well to coat the chicken.
Refrigerate for 2 or more hours to marinate.
Preheat oven to 200˚C/400˚F.
Line a tray with a sheet of foil, large enough to wrap around the chicken.
Place each chicken breast on the foil then bring the sides of the foil over the chicken to
seal loosely in a parcel.
Oven bake for 20-30 minutes or until the chicken is cooked thoroughly.
In a small bowl mix the lemon juice, tahini and salt. Add a little cold water if the mixture is
In a bowl, assemble the salad leaves, tomatoes and celery and spoon on the tahini
Slice the chicken and place on top.
Store any leftover chicken in an airtight container and refrigerate for up to 3 days.
Store any leftover salad in an airtight container and refrigerate for up to 1 day.