LEMON HARISSA CHICKEN

INGREDIENTS

• 3 tbls extra virgin Olive Oil
• 4 Garlic cloves, chopped
• 2 tbls Lemon juice freshly squeezed
• 2 tbls Rosemary, finely chopped
• 2 tbls Paprika
• 2 tbls Harissa
• 1 tsp Salt
• 1 tsp Pepper
• 4 Chicken breasts boneless skinless, cut into 3 cm diced
• ¾  cup Greek Yogurt
• ½ Bunch Parsley finely chopped
• Sliced green and black olives for garnish
• Capers for garnish
• For The Roasted Vegetables:
• 2 tbls Olive oil
• 1 Yellow Capsicum
• 1 Red Capsicum
• 1 Red Onion
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Paprika

METHOD

1. For the marinade, combine Olive oil, Garlic, Lemon juice, Rosemary, Paprika, Harissa, Salt and Pepper in a ziplock bag. Seal and mix the ingredients together.
2. Add the cubed Chicken. Refrigerate for at least 6 hours.
3. Cut up the Capsicum andOonions. Mix in 2 tbls of Olive oil. Season with Salt, Pepper and Paprika and mix together. Bake in a 180 degree oven for 18 mins.
4. While the veggies are roasting, pour the Chicken and marinade into a sauce pan and cook on medium until Chicken temperature is 75 degrees, about 10 mins.
5. Layer the roasted veggies over jasmine Rice, then add the Chicken and sauce. Finally add a dollop of Greek yogurt over the Chicken, and garnish with Parsley, sliced Olives or Capers.