Harissa Spiced Chicken
with potato wedges and herby carrots
A recipe conveniently customised just to your liking.
Tags:
Spicy
•Calorie Smart
•Protein Rich
Allergens:
Sesame
•Mustard
The quantities provided above are averages only.
Total45 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Garlic
1 sachet(s)
Harissa Paste
5 grams
Parsley
1 unit(s)
Carrot
600 grams
Potatoes
1 sachet(s)
Middle Eastern Style Spice Mix
(Contains: Sesame, Mustard)
100 grams
Green Beans
1 sachet(s)
Honey
320 grams
Irish Chicken Breast
Not included in your delivery
½ tbsp
Butter
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2490 kJ
Energy (kcal)595 kcal
Fat14.4 g
of which saturates4.9 g
Carbohydrate75.4 g
of which sugars13.6 g
Dietary Fiber10.1 g
Protein46.6 g
Salt1.2 g
Potassium1171.7 mg
Calcium45.8 mg
Iron0.5 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 the oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes into 2cm wide wedges (no need to peel) then pop onto a lined baking tray.
- Toss with Middle Eastern spice, salt, pepper and a drizzle of oil. Spread out in a single layer.
- Roast on the top shelf of your oven until golden, 25-35 mins. Turn the tray halfway through.
2
- Meanwhile, trim the green beans.
- Peel and grate the garlic (or use a garlic press).
- Finely chop the parsley (stalks and all).
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
3
- Pop the carrot onto a large (lined) baking tray.
- Drizzle with oil, season with garlic, salt and pepper and toss to coat. Spread out in a single layer.
- Roast until tender, 20-25 mins.
- When the carrot has been cooking for around 10 mins, remove the tray from the oven and arrange the green beans alongside.
- Drizzle with oil and return to the oven for the remaining time, 12-15 mins.
4
- Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks.
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the chicken steaks and season with salt and pepper.
- Cook through, 3-6 mins each side. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
5
- Return the pan to medium-high heat with ½ tbsp butter (per 2P).
- Add the harissa paste and honey and cook until warmed through, 1-2 mins.
- Add a splash of water to loosen if required.
- Season to taste with salt and pepper.
6
- Plate up the chicken with the potato wedges, carrots and green beans alongside.
- Drizzle the hot honey sauce over the chicken.
- Garnish with a sprinkle of parsley.
