If you like, you can poach the chicken for this recipe the day before–simply follow the method given here, reserving some of the poaching liquid. Then, when the chicken is cool, shred the meat and put it into a container before pouring over some of the reserved poaching liquid, adding
To poach the chicken, fill a large saucepan with
Heat the olive oil in a non-stick frying pan over medium heat and add the cumin, coriander, garlic and onion. Cook, stirring occasionally, for 3 minutes, or until the onion is soft and the spices are fragrant. Add the tomatoes and harissa and cook for about 2 minutes, or until the tomatoes are soft. Add the remaining lemon juice and a handful of roughly chopped coriander leaves.
Remove the chicken from the poaching liquid and thinly slice against the grain. Divide the chicken between two bowls, top with the cooked tomatoes and garnish with the remaining coriander. Serve with the lime wedges and a simple cucumber salad or steamed couscous.
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