Serve these in lettuce leaves for those of us who are watching the calories, but pittas work too.
100ml natural yoghurt
2 tsp harissa, plus extra to serve
3 small chicken fillets, sliced into strips
2 tbsp sunflower oil
200g cooked chickpeas (tinned is fine)
200ml hot chicken stock
1 tsp ground cumin
1 yellow pepper, roasted and thinly sliced
4 tbsp crème fraîche
salt and freshly ground black pepper
2 tbsp finely chopped fresh coriander leaves,
plus extra sprigs to garnish
little gem or butter lettuce leaves, washed and pat dry
3 radishes, sliced
1 Mix together the yoghurt and harissa in a large bowl. Add the chicken and toss to coat. Leave to marinate for at least 20 minutes.
2 Heat the oil in a large frying pan over a medium-high heat. Using tongs, remove the chicken fillets from the marinade, shaking off any excess, and add to the pan. Sauté for 2–3 minutes on each side, until golden. Transfer to a plate and set aside.
3 Add the chickpeas and hot stock to the frying pan as well as the ground cumin and simmer for 4–5 minutes, until the chickpeas are heated through. Stir in the roasted yellow pepper and crème fraîche. Return the chicken to the pan and simmer for a further 3 minutes, then check the seasoning and add the chopped coriander. Allow to cool until just warm, then spoon into the lettuce leaves and place on a serving platter. Top with the radish slices and coriander sprigs and serve immediately.