Saturday, November 3, 2012

Recipe: Harissa roasted veggies with chicken and brown rice

Lately I've been babbling a lot about the return of my cooking mojo (see here and here).  Rather than teasing you with just food photos on my Instagram feed, I thought I'd share with you some of my recipes of late. Some are original creations but some have been adapted from other sources.

This one has been adapted from which is probably my most used recipe source. I also love the Fairfax Cuisine website. On they call it Brown rice and harissa roasted vegetable salad. I have jazzed it up a bit and have christened it...

Harissa roasted veggies with chicken and brown rice

Harissa roast veggies with chicken and brown rice

What you need:

1 cup brown rice
1 medium zucchini
1 small eggplant
1 small red capsicum 
1 medium red onion
2 tablespoons extra virgin olive oil
1 tablespoon of harissa powder
500 grams organic minced chicken
1-2 tablespoon pine nuts
Juice of half a lemon
Store bought hummus 
Handful of chopped coriander and mint

What to do:

1. Preheat oven to 180 degrees celcius.

2. Add brown rice to a pot of boiling water (around 3-4 cups), return to boil then turn down to medium heat and boil gently for 30 minutes. Strain. 

3. Chop veggies into small pieces, keeping onion separate.

4. Mix 1 tbsp of the olive oil with the harissa in a large bowl.

5. Add chopped veggies excluding the onion to bowl of harissa paste. Stir ensuring all the vegetables are coated in paste. Spread veggie mix on a tray lined with baking paper. Bake for approximately 30 minutes stirring occasionally.

6. Meanwhile, add remaining olive oil to large frypan or wok and saute red onion on medium-low heat until onion has softened and gone translucent.

7. Add chicken mince to pan, stirring to break up chunks and mix together with onion.

8. While chicken is cooking, in a separate pan gently fry pine nuts to bring out the flavour. You can do this under the grill as long as you watch the nuts closely because they will burn easily. Also, probably not so easy if you've got your veggies still roasting away in the oven!

9. When chicken is cooked through stir cooked rice through the chicken and onion mix. Then combine roasted veggies to the mix, as well as the pine nuts. Season with salt and pepper.

10. Remove chicken, veggie and rice mix from the heat. Stir through freshly squeezed lemon juice.

11. Serve with a dollop of store bought hummus, chopped coriander and mint and with either lemon or fig wedges.

Serves 4

I made this for my dad and me during the week and dad loved it! It is seriously yum bowl food that is sugar free, low in fat and is packed with flavour.

And obviously you can make this without the chicken if you're having a meat free night.


1 comment:

Rachel @ TheKidsAreAllRight said...

Love this recipe Vanessa. I am always looking for good recipes with chicken mince (my teen won't eat red meat). This looks delicious. About to post it on my Pinterest Easy Family Recipes board!

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