Carlo Scotto’s recipe for Harissa Chicken with Piquillo Peppers and Spinach
Here’s a simple yet tasty recipe from chef Carlo Scotto of XR in Marylebone. It’s for a single portion so if you have guests, simply multiply the ingredients by the number of people who will be dining with you.
1 chicken breast
45g of harissa paste
200g bag of baby spinach
1 tin of Piquillo peppers
1 clove of garlic
Mix the harissa paste with the olive oil and marinate the chicken breast overnight ideally, or at least for four hours.
Pour a splash of oil in a frying pan and place the marinated chicken skin down on a medium heat to crisp the skin off. Next place the chicken in a preheated oven at 160 degrease for 15 minutes until cooked and lightly browned.
Meanwhile, remove the stalks from the baby spinach and wash them, then open the piquillo tin and remove all the seeds inside and slice the peppers.
Slice the garlic and the shallot and then add to a frying pan with a splash of oil and cook for around two minutes. Next add the spinach and the piquillo and cook for around five minutes on a low heat.
To serve, place the mix of spinach and piquillo in the centre of the plate and add the chicken on top.
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