Chicken in Sweet and Spicy Sauce
with quinoa, bell pepper and tomato
In this delicious dinnertime option, beef rump—cooked to your exacting specifications—is coated in harissa spices and smothered in a sweet and spicy sauce. The whole thing sits on a bed of quinoa that's dotted with tender tomatoes and peppers. A scattering of scallion seals the deal on a mouth-watering meal.
The quantities provided above are averages only.
Ingredients
320 grams
Irish Chicken Breast
1 sachet(s)
Beef Stock
1 unit(s)
Bell Pepper
1 sachet(s)
Harissa Spice Mix
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Harissa Paste
2 unit(s)
Scallion
170 grams
Quinoa
2 unit(s)
Tomato
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
2 sachet(s)
Paprika
(Contains: Mustard)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
- Rinse the quinoa in cold water until it runs clear.
- In a medium pot, boil 250ml of lightly salted water (per 2P).
- Add the quinoa and stock, reduce the heat to medium-high, cover and cook for 4-5 mins.
- Reduce the heat to medium-low and cook, covered, a further 8-10 mins.
- Remove from the heat, set aside, and cover to keep warm.
- While the quinoa cooks, halve the pepper and discard the core and seeds. Chop into 2cm chunks.
- Cut the tomato into 2cm chunks.
- Trim and thinly slice the scallion.
- Add the mayo, harissa paste and sweet chilli sauce to a small bowl.
- Mix together until well combined.
- Place a large pan over high heat with a drizzle of oil.
- Season the beef with harissa spice, salt and pepper.
- Once the oil is hot, fry the beef until browned, 1-2 mins each side for medium-rare.
- Cook for another 1-2 mins on each side if you want it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
NOTE: Swapping to chicken breast? Slice through the breasts to make thin steaks, season as instructed and fry in the hot pan, 3-6 mins each side.
- Once the beef is cooked to your liking, transfer to a board, cover and allow to rest.
- Return the pan to high heat with another drizzle of oil.
- Once hot, fry the pepper and tomatoes with the paprika until starting to soften, stirring occasionally, 3-4 mins.
- Stir the drained quinoa into the veg. Season to taste with salt and pepper.
- Just before serving, thinly slice the beef.
- Divide the quinoa between bowls.
- Top with the sliced beef.
- Drizzle over the sweet and spicy sauce.
- Finish with a scattering of scallion.
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