Harissa Chicken
with apple salad and roasted potatoes- Milk
- Sulphites
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.
Ingredients
600 grams
Potatoes
1 sachet(s)
Harissa Paste
75 grams
Yoghurt
(Contains: Milk)
320 grams
Irish 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
Nutrition Values
Utensils
Cooking steps
- 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.
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.
- 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.
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.
- Meanwhile, mix the yoghurt with the remaining harissa in a small bowl.
- Season to taste with salt and pepper.
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.
