This recipe is a staple in our household. Some of you may find this recipe sounds familiar if you’re a fan of Bill’s Cookbooks, as I am. His mains always turn out and really inspire me to try different things. I’ve taken a few recipes and made some changes. My husband even enjoys making this one. Though it sounds like there are a lot of steps, it is in fact a super easy recipe to make. If you’re vegetarian then substitute the chicken for extra firm tofu. You’ll love the harissa so much you’ll wish you had doubled the recipe. I even use the left overs sauce as a sandwich spread pr as a dip for crackers and goat cheese. I’m sure you’ll find many creative ways to use it as well.
Use Du Puy lentils if you can find them. They keep their shape so much better than some of the other varieties and have a lovely texture. That and they cook in 20 minutes which is the length of my attention span. I love that I can have this recipe made in 30 minutes (if I remember to marinate the chicken in the morning or get the hubby to do it for me) and that it’s not pasta. As for the roasted peppers, this is the best time of the year to load up on them while they are in season and roast them in large batches and freeze them for fast, easy prep time in the winter. Not to mention it will save you some cash when the red peppers jump to five dollars a pound.