harissa-coated chicken thighs in tomatoes, leeks and butter beans with avocado and steamed broccoli

Yet again, I’ve been missing in action. 15 days. I’ve been massively busy, without much time to cook. Late nights at the office, evening functions, leaving dos, catching up at the pub… you name it, and it has kept me out of the flat this April.

This has really opened my eyes to how hard it is to cook with a busy schedule. But I’m determined to figure out a way that it will work.

Now that winter has nearly passed, I think it will be easier. Softer, more delicate produce inherently takes less time to cook. So time’s on our side.

And I’ve rededicated myself to fast, healthy, simple, amazing meals. No small challenge, I know.

This dinner, which I cooked up last night, ticks all of those boxes. And another one – the cheap box – to boot.

Harissa-coated chicken thighs in tomatoes, leeks and butter beans with avocado and steamed broccoli
(serves 2 medium portions or 1 large, 1 small portion)

4 skinless boneless organic chicken thights
2 tsp harissa
1 large leek, sliced lengthways in half and then thinly across
1 tin of cherry tomatoes
1 clove of garlic, finely chopped
1 tin of butter beans, rinsed and picked through
1 large ripe beef tomato, chopped
5 sprays of olive oil

1 head of broccoli, chopped
1 small avocado, peeled, stoned, pitted, halved and sliced
1 lime, juice of

a handful of fresh parsley, finely chopped
5 sprigs of mint, chopped (optional)

Coat the chicken in the harissa and allow to sit for 30 minutes. (Or, coat in the morning and leave to set during the day.)

Heat the olive oil and sear the chicken for about 3 minutes each side in a large sauté pan. Add the leeks and garlic and sauté for another minute before slowly adding the cherry tomatoes (juice first). Mix rapidly to deglaze the pan. Fill the can halfway full with water and add to the pan. Bring to boil, reduce, cover and allow it to simmer for about 10 minutes.

Spread the avocado on a plate and sprinkle with the lime juice and salt.

After about 10 minutes, add the butter beans, half of the fresh tomatoes and parsley to the pan. Season well. Stir and recover, and allow to simmer for another 5 minutes.

Place the broccoli in a steamer and cook for about 6 minutes, until al dente.

When the mixture is ready, remove the cover. Add half of the broccoli to each plate, and spoon the correct amount per portion onto each dish. (The dish contains four small portions.) Place the sliced avocado on the side, sprinkle with mint and parsley, and serve immediately.

Though it looks fairly plain, the combination of subtle earthy harissa, clean cool mint, creamy avocado and butter beans and tangy tomatoes really work well together, and the flavours are just spot-on. I think it would work well with fish too - or even as a vegetarian dish.

I got the nod from the hungry man next to me on the couch. There’s that final box ticked then.