Carlo Scotto’s Harissa chicken
1 chicken breast
45g 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 degrees celsius for 15 minutes until cooked and lightly browned.
Meanwhile, remove the stalks from the baby spinach and wash the leaves, 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.
Xier | XR is currently closed to the public but follow updates on the restaurant’s Instagram and website. And follow chef Carlo Scotto on Instagram for more great recipes. You can also read Brummell’s ‘Five minutes with… Carlo Scotto‘ interview here and a review of Xier | XR here.