FullFitness

1. Make shallow cuts in each chicken breast. Place the chicken in a dish, brush with the olive oil, and coat both sides of each breast with the harissa paste. Season well with salt and pepper, cover the dish with foil, and let marinate in the refrigerator for 30 minutes.

2. Preheat the oven to 425F/220C. Then transfer the chicken breasts to a roasting pan and roast for about 20-30 minutes until they are cooked through and there is no trace of pink in the center.

3. Meanwhile make the chickpea mash. Heat the oil in a pan and gently fry the garlic for 1 minute, then add the chickpeas and milk and heat through for a few minutes. Transfer to a blender or food processor and puree until smooth. Season to taste with salt and pepper and stir in the fresh cilantro.

4. To serve, divide the chickpea mash between 4 serving plates, top each one with a chicken breast, and garnish with cilantro.