Glazed Chicken Breast with Harissa and Potato Talers
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large sweet potato (s), or 2 small ones
- 2 tablespoon olive oil
- sea-salt
- 0.5 ½ bunch parsley
- Black pepper from the mill
- 4 chicken breasts
- sea-salt
- sugar
- olive oil
- 1 tablespoon honey
- 1 teaspoon, straightened harissa
- Black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees. Peel the sweet potato and cut into approx. 1 cm thick slices.
- Put the 2 tablespoons of olive oil in a baking dish and let it flow. Put in the sweet potato slices and coat both sides with the oil. The slices should be next to each other and not be layered. Salt everything.
- Put the sweet potatoes in the oven for 10 minutes.
- In the meantime, spread honey and harissa into a paste. Lightly salt and sugar the chicken breasts and fry briefly in olive oil. Take out and brush with the harissa paste. Turn the oven down to 140 degrees.
- Put the chicken breasts in the oven as well. Depending on the size, they take 20 to 30 minutes to cook. (Cooking test: pierce with a wooden stick, if clear juice comes out, they are done.)
- Now finely chop the parsley leaves.
- Take the sweet potato slices and the chicken breasts out of the oven, season with freshly ground pepper and, if necessary, with a little salt.
- Serving:
- Place the sweet potato thalers on a plate and sprinkle with the chopped parsley. Cut the chicken breast crossways and add.
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