Lunch

Harissa Chicken Thighs with Spinach

Sticky harissa-rubbed chicken thighs pan-fried until crispy and served on a bed of wilted garlic spinach.

KetoGluten Free
231
kcal
26g
Protein
2g
Carbs
13g
Fat
£0.88
Per Serving
⏱ Prep: 5 min 🍳 Cook: 20 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Chicken Thighs 4 thighs 354 kcal
Harissa Paste 2 tbsp 16.5 kcal
Spinach (baby) 100g 11.5 kcal
Cherry Tomatoes 100g 10 kcal
Garlic 2 cloves 2.9 kcal
Olive Oil 1 tbsp 66.3 kcal
👨‍🍳 Method
  1. 1Slash chicken thighs a few times with a knife. Rub harissa paste all over.
  2. 2Heat olive oil in a pan over medium-high heat. Cook chicken skin-side down for 10 minutes until skin is crispy and rendered.
  3. 3Flip and cook for a further 8-10 minutes until cooked through.
  4. 4Remove chicken and rest for 3 minutes.
  5. 5In the same pan, add garlic and cook 30 seconds. Add spinach and cherry tomatoes; wilt for 2 minutes.
  6. 6Serve chicken on spinach.

Want a full week of meals like this?

Get a personalized 7-day meal plan based on your calories, budget, and preferences.

Create Your Free Plan →