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Harissa Chicken

Harissa Chicken

with apple salad and roasted potatoes

Harissa is a smoky and piquant chilli paste from North Africa that adds a pleasant kick to this succulent chicken dish. The accompanying tender roast veg and golden wedges make this into a filling and flavoursome meal.

Tags:
Spicy
Calorie Smart
Protein Rich
Allergens:
Milk
Sulphites
Total Time35 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount

600 grams

Potatoes

1 sachet(s)

Harissa Paste

75 grams

Yoghurt

(Contains Milk)

320 grams

Chicken Breast

40 grams

Salad Leaves

1 unit(s)

Apple

1 sachet(s)

Red Wine Vinegar

(Contains Sulphites)

1 sachet(s)

Honey

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Sugar

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Nutrition Values

Energy (kJ)2186 kJ
Energy (kcal)522 kcal
Fat9.5 g
of which saturates2.7 g
Carbohydrate69.2 g
of which sugars16.4 g
Dietary Fiber0 g
Protein42.6 g
Cholesterol0 mg
Salt1.58 g
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

Baking Sheet with Baking Paper

Instructions

Roast the Wedges
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 1cm thick wedges (no need to peel).
  • Pop the wedges onto a lined baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Make the Salad
2


In a large salad bowl, mix well the red wine vinegar, 1 tbsp oil, 1/2 tsp sugar (double both for 4p) and salt and pepper to make the dressing.
Quarter, core and thinly slice the apple (peeling optional). Toss with the dressing.
Just before serving, toss the salad leaves into the apple and dressing. Season to taste with salt and pepper.

Butterfly the Chicken
3
  • Meanwhile, lay the chicken breast out on a board.
  • Place your hand on top and carefully slice from thicker end to thin point until there are 2cm left (don't slice all the way through).
  • Open it up like a book. Repeat with the other breast(s). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Fry the Chicken
4

Return the pan to medium heat with another drizzle of oil. 
Season the chicken with salt and pepper. When the oil is hot fry until browned on the outside and cooked through, 3-6 mins each side.
Mix half the harissa paste and a splash of water. Pour over the chicken and turn to coat well and warm through for 1-2 mins.

Once cooked, transfer to a plate and allow to rest for 1-2 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

Make the Harissa-yoghurt
5
  • Meanwhile, mix the yoghurt with the remaining harissa in a small bowl.
  • Season to taste with salt and pepper.
Finish and Serve
6

When everything is ready, plate up the chicken with the potato wedges and tossed apple salad alongside.
Drizzle the honey over the chicken. Serve a dollop of the harissa-yoghurt by the side.

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