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Heavenly Moorish Chicken




Source of Recipe


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List of Ingredients




4 boneless, skinless chicken breasts
2 tsp harissa paste
¼ tsp each ground cumin, coriander, cinnamon
For the Filling:
120g Philadelphia Light
15g fresh which breadcrumbs
1 tbsp chopped fresh mint

Recipe



Heat oven to 200°C/ fan 180°C/ gas 6. Mix the Philadelphia, breadcrumbs, mint, a pinch of salt and ground pepper in a bowl. Carefully cut the chicken breasts horizontally almost all the way through. Open out and stuff with the Philadelphia mixture. Close and secure with a cocktail stick.
Score each breast diagonally three times with a sharp knife and carefully place on a lightly oiled baking tray.
Mix the harissa and spices and brush the chicken with the mixture. Bake for 25 minutes until the chicken is lightly browned and cooked through. Remove the sticks and serve with couscous and a mixed salad.
Tip: You can usually find harissa paste in the speciality section of the supermarket. For a less spicy dish, reduce harissa paste to 1 tsp.

Serves 4