“Just how rustic is this smash?” we hear you ask into the void. But lo, the void replyeth! “This smash is rustic, you’ll be making your own tahini for it. And it’s easy as!” Nice one.
free range chicken breast
baby spinach leaves
Preheat the oven to 200oC/180oC fan forced. Juice the lemon. Peel and crush the garlic. Drain and rinse the chickpeas. Finely chop the parsley leaves.
Heat a medium frying pan over a medium-high heat. Add the sesame seeds and toast, stirring o en, for 3-4 minutes, or until golden. Transfer to a pestle and mortar and grind to a powder (use a circular motion!) Add the sesame oil and 1-2 tbs of the water and stir to combine. Season with salt and pepper. TIP: if you dont have a pestle and mortar, you can blend with a small food processor.
Combine the harissa paste and 1/3 of the olive oil in a medium bowl and season with salt. Add the chicken breast and toss to coat in the marinade.
Heat 1/3 of the olive oil in a medium ovenproof frying pan over a medium-high heat. Cook the chicken breast for 2 minutes on each side or until golden. Crumble in the chicken stock cube, the remaining water and 1/2 the lemon juice. Transfer to the oven to cook for 8-10 minutes, or until cooked through. Stir through the baby spinach leaves. TIP: if you don't have a ovenproof frying pan, transfer chicken to a baking dish to cook in the oven.
Meanwhile, heat the remaining olive oil in the same medium frying pan over a medium heat. Add the garlic and cumin and cook for 1 minute, or until fragrant. Add the chickpeas and cook for 3-4 minutes, or until starting to brown. Add the parsley and lemon juice to taste. Remove from the heat and using a fork or potato masher, roughly smash the chickpeas. Add a dash of water if they look too dry and season to taste with salt and pepper.
Divide the hummus smash between plates and top with the baby spinach leaves and harissa chicken. Spoon any leftover sauce from the pan over the chicken.