180°C · 15-20 minAllergens
Gluten
Lactose
Selderij
Sesamzaad
Noten
Sulfiet
Harissa Chicken
Light and healthy, this dish is a delight! I marinate the chicken thigh fillet (Beter Leven 2 stars) with harissa and ras el hanout spices (Arabic for 'the best of the shop') and roast it in the oven until beautifully golden brown. The Arabic salad, with saffron and fresh mint, has a wonderfully refined Middle Eastern touch and is delightfully fresh. Accompanying this is a hearty lentil salad made with bulgur, black lentils, cucumber, and tahini (sesame paste).
Chicken thigh fillet (Beter Leven 2 stars), pointed cabbage, green pepper, celery, cucumber, red onion, lemon, Jonagold apple, fresh dill, ginger, mint, parsley, preserved lemon, chickpeas, black beluga lentils, chilli powder, harissa (contains among others tomato, red pepper, cumin, and coriander seeds), harissa (red chilli pepper, garlic, coriander seeds, caraway seeds), ras el hanout (turmeric, coriander seeds, paprika, pepper, pink peppercorns, liquorice, ginger, cinnamon, lavender, spearmint, oregano, bay leaf, sage, thyme, saffron), raisins, walnuts, yoghurt, bulgur, gluten-free soy sauce, tahini (sesame paste), baking soda, honey, white wine vinegar, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose, noten, selderij, sesamzaad, soja, sulfiet.
Microwave
Remove the chicken from the dish and heat (preferably covered) for 1-2 minutes. In the meantime, allow the lentil salad to come to room temperature, or heat it for 1 minute alongside. Serve with the Arabic salad (cold).
Oven — 180°C, 15-20 minMarleen's choice
Remove the chicken from the dish and heat uncovered on the baking paper for 15 minutes (1 person) to 20 minutes (2 or more persons). Be careful not to let the chicken become too dark; if it does, cover it with aluminium foil. In the meantime, allow the lentil salad to come to room temperature, or heat it for 3-5 minutes. Serve with the Arabic salad (cold). Disposable containers cannot go in the oven, transfer to an oven dish.