HARISSA COCONUT CHICKEN
- Richard Rodriguez
- 1 day ago
- 2 min read
Big flavour! Smoky, spicy, creamy… does exactly what it should.
Ingredients
1 pack cherry tomatoes
1 ribeye or sirloin steak
Dry oregano
1 pack oyster mushrooms (or any mushrooms you like)
1 can cannellini beans
2 garlic cloves
Chilli flakes (optional)
1 lemon
Fresh chives
Parmesan cheese
Rocket for garnishing
Method
Drizzle the tomatoes with olive oil, season with salt and a pinch of oregano and pop into a preheated oven at 180°C for 20 minutes.
Season your steak with salt and cook to your liking. Just remember to get the pan ripping hot and take the steak out of the fridge at least 30 minutes before cooking.
Once the steak is done, remove from the pan and leave to rest.
In the same pan add another drizzle of oil and tear in your mushrooms. Season and fry over a high heat for a few minutes so you get a bit of colour on them.
Add the roasted tomatoes and pour in the cannellini beans along with the can juices. Grate in the garlic cloves, add chilli flakes because I need that heat, and leave the beans to simmer on low for 10 minutes to soften.
If you want a creamier texture you could add some chicken stock and let it simmer for longer, but I didn’t have the time or patience to wait 😂
Add lemon juice, chopped chives or whatever herbs you’ve got lying around and check for seasoning.
Grate in some parmesan, mix everything together and dish up. Beans into a bowl, sliced steak on top, a nice handful of rocket, more parmesan and finish with a drizzle of your finest extra virgin olive oil, I used my special @filippoberio_uk oil 🤌🏽 🇮🇹
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