Harissa Chicken and Bell Pepper Skewers
with warm and fluffy naan
Harissa spices coat the chicken and bell pepper skewers in this recipe, all accompanied by a side of warm and fluffy naan.
Tags:
Quick
•Protein Rich
•Family Friendly
•Spicy
Allergens:
Mustard
•Wheat
•Milk
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Onion
2 unit(s)
Garlic
½ unit(s)
Chilli
1 unit(s)
Bell Pepper
5 grams
Parsley
1 sachet(s)
Paprika
(Contains: Mustard)
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Harissa Paste
4 unit(s)
Bamboo Skewers
260 grams
Diced Irish Chicken Breast
2 unit(s)
Naan
(Contains: Wheat, Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)2884 kJ
Energy (kcal)689 kcal
Fat13.8 g
of which saturates1.7 g
Carbohydrate91.9 g
of which sugars21.8 g
Dietary Fiber11.2 g
Protein47.7 g
Salt5.1 g
Potassium381.9 mg
Calcium24.3 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Soak the skewers in cold water to stop them from burning
- Halve the bell pepper and discard the core and seeds. Chop into 3cm chunks.
- Peel and grate the garlic (or use a garlic press). Quarter and peel the onion, then separate the layers.
- Halve the chilli and discard the core and seeds. Finely chop half (use all for 4P and 6P). Finely chop the parsley (stalks and all).
2
- Toss together the onion, bell pepper and chicken with half the garlic, paprika, salt, pepper and a drizzle of oil.
- Thread the chicken, half the onion and half the bell pepper onto the skewers, alternating between the three. IMPORTANT: Wash hands and equipment after handling raw chicken.
3
- Transfer the chicken skewers to a lined baking tray.
- Roast on the top shelf of the oven, until cooked through, 12-15 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Turn halfway through.
4
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry remaining onion, bell pepper and garlic until fragrant, 4-5 mins.
- Add the chopped tomatoes and half the parsley.
- Bring to the boil, stirring, then cover and simmer until slightly reduced, 6-8 mins.
- Once simmered, stir through the harissa paste. Season to taste with salt, pepper and sugar.
TIP: Add another splash of water if the sauce becomes too dry.
5
- Add the cooked chicken skewers to the sauce and turn to coat well.
- Once everything is almost ready, place naans onto a baking tray.
- Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
6
- Divide the chicken and bell pepper skewers in harissa sauce between plates.
- Garnish with the remaining parsley.
- Serve the warm naan alongside.
