Harissa Spiced Chicken Steaks

• Meanwhile, halve cherry tomatoes. Peel and grate garlic (or use a garlic press).
• Trim carrot then halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.
• Pop carrots onto a large (lined) baking tray. Drizzle with oil then season with Middle Eastern spice, salt and pepper. Toss to coat.
• Spread out in a single layer. Roast until tender, 20-25 mins. Turn halfway through.
• Place a large pan over medium-high heat with a drizzle of oil.

• Place one hand on top of the chicken. Slice through horizontally to make two steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Once pan is hot, add chicken. Season with salt and pepper. 
• Fry until cooked through, 3-6 mins each side.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is due to vacuum packing used to keep it fresh and is normal. It will still be delicious once cooked!

• Once the chicken is cooked, remove from the pan. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Spread harissa paste over the top of each chicken steak using the back of a spoon.
• Cover with foil and leave to the side to rest.
• Finely chop the parsley (stalks and all).
• To a medium bowl add the red wine vinegar, 1 tbsp oil (double for 4p) and half the parsley. Season with salt and pepper, mix to combine and set aside.

• Return the pan to high heat (add a drizzle of oil if the pan is dry). 
• Add the tomatoes and garlic and fry for 2-3 mins then remove from the heat.
• Add the roasted carrots to the pan along with the parsley dressing.
• Toss to coat.