Harissa chicken with lentil, buckwheat & asparagus

• 2 Chicken thigh
• 3 tbsp Harissa
• 100 grams Lentils
• 100 grams buckwheat
• 250 grams Green asparagus
• 2 Spring onion
• 2 tbsp Fresh mint
• 3 tbsp Parsley

1. Debone chicken thighs and marinate them for one night in Harissa.
2. Cook separately the asparagus, lentils and buck wheat (with herbs and spices) until they are ready.
3. Bake chicken in oven.
4. Heat lentils and buck wheat, add asparagus and warm up.
5. Add all other raw ingredients and mix together.
6. Add a little baking fat and Harissa marinade from chicken and take off heat.
7. Serve by cutting chicken in slices and placing it on top of vegetables.

chicken thigh, buckwheat, green asparagus, spring onion, mint, parsley

Taken from cookpad.com/us/recipes/345435-harissa-chicken-with-lentil-buckwheat-asparagus (may not work)