First Job, chop each chicken breast into 4 chunks and skewer with the skewers….
Place each skewer on an oil tray. Set aside.
Mix together the harissa, maple and vinegar. This is your harrisa rub.
Brush each plant-based chicken breast skewer with the harissa mix, season with salt roast in the Gozney for around 8 – 10 minutes, turn every now and then. If the chicken looks like it might burn just move the tray to a cooler part of the oven (like the mouth of the oven).
While the chicken is cooking, make your zingy green sauce. Blitz together the parsley, garlic, mint, vinegar, salt, lemon brine and oil. Have a taste. It should be nice and zingy with a nice hit of salt. Add a drizzle more oil if it needs to be looser.
Once the chicken is cooked, remove it from the oven and set to one side.
On a separate tray add the broccoli, asparagus, peas, preserved lemon and chilli. Season well with sea salt and a drizzle of oil. Toss together and roast for a couple of minutes until cooked.
Now it’s time to serve. Dress the cooked cous cous with zingy green sauce. Add some of the roast greens then top with a skewer. Drizzle over any remaining sauce and get stuck in!
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!