Harissa Roast Chicken and Potatoes
with cucumber and tomato salad
Chicken spiced with Harissa is cooked to perfection and served with crispy roast potatoes in this easy breezy dish.
Tags:
Spicy
•Protein Rich
•Calorie Smart
Allergens:
Senf
•Noisettes
The quantities provided above are averages only.
Total40 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Honey Mustard Dressing
120 grams
Salad Leaves
10 grams
Hazelnuts
2 unit(s)
Tomato
1 unit(s)
Cucumber
320 grams
Irish Chicken Breast
600 grams
Potatoes
1 sachet(s)
Harissa Spice Mix
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2346 kJ
Energy (kcal)561 kcal
Fat12.8 g
of which saturates2.9 g
Carbohydrate70.8 g
of which sugars10.2 g
Dietary Fiber9 g
Protein47.2 g
Salt4.8 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
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (peeling optional).
- Pop the chunks onto a large (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 the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Lay the chicken onto a lined baking tray.
- Drizzle with oil then season with harissa spice, salt and pepper.
- Roast on the middle shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
3
- Meanwhile, roughly chop the tomatoes. Roughly chop the hazelnuts.
- Trim and roughly chop the salad leaves.
- Trim the cucumber and halve lengthways. Chop widthways into thin semicircles.
- In a salad bowl, toss together tomatoes, salad leaves, nuts, cucumber and honey mustard dressing.
- Season with salt and pepper.
4
- Divide the tomato and cucumber salad between plates.
- Serve the chicken and roast potatoes alongside.
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