Middle Eastern Honey Glazed Chicken
with harissa and tahini pearled couscous salad
4.6
(3)
A recipe conveniently customised just to your liking.
Tags:
Spicy
•Protein Rich
•Quick
Allergens:
Sesame
•Mustard
•Cereals containing gluten
•Wheat
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Middle Eastern Style Spice Mix
(Contains: Sesame, Mustard)
1 sachet(s)
Harissa Paste
1 sachet(s)
Tahini
(Contains: Sesame)
2 unit(s)
Tomato
150 grams
Couscous
(Contains: Cereals containing gluten, Wheat May be present: Soya, Egg, Lupin, Mustard)
2 unit(s)
Cucumber
1 sachet(s)
Honey
1 unit(s)
Lemon
1 sachet(s)
Vegetable Stock
320 grams
Irish Chicken Breast
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2837 kJ
Energy (kcal)678 kcal
Fat20.6 g
of which saturates3.1 g
Carbohydrate77.5 g
of which sugars14.5 g
Dietary Fiber5 g
Protein53.8 g
Salt7.3 g
Potassium487.1 mg
Calcium44.9 mg
Iron1.9 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
•Sieve
•Pot with Lid
Cooking steps
1
- Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
- Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
- Drain in a sieve and pop back in the pot. Season to taste with salt and pepper.
- Leave to the side until ready to serve, remove the lid so the couscous can cool slightly.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, chop the tomato into 1cm chunks.
- Trim the cucumber, quarter lengthways and chop widthways into small pieces.
- Quarter the lemon.
3
- Place a pan over high heat with a drizzle of oil.
- Slice through the breasts to make thin steaks. Season with Middle Eastern spice, salt and pepper.
- Once the pan is hot, add the chicken. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Fry until cooked through, 3-6 mins each side.
4
- Meanwhile, in a large bowl, combine the chopped cucumber and tomato with a squeeze of lemon juice to the bowl. Season with salt, pepper and more lemon juice if required.
- In another bowl mix the tahini with the harissa paste, a squeeze of lemon juice and a drizzle of oil to make a runny consistency.
- Season with salt, pepper and more lemon juice if required.
5
- When the chicken is cooked, remove the pan from the heat and add the honey.
- Turn to glaze the chicken in the honey.
- Add the couscous to the bowl with the tomatoes and cucumber.
- Toss together until everything is equally distributed.
- Taste and season with salt and pepper, if required.
6
- Toss the couscous with half the tahini sauce. Divide the couscous between bowls.
- Top with the glazed chicken.
- Finish by drizzling over the remaining tahini sauce.
- Serve any remaining lemon wedges alongside for squeezing over.
