Harissa Chicken
with potato wedges and cumin veg
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:
Calorie Smart
•Spicy
Allergens:
Milk
The quantities provided above are averages only.
Total Time35 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Bell Pepper
1 unit(s)
Carrot
3 unit(s)
Potatoes
1 sachet(s)
Harissa Paste
1 sachet(s)
Ground Cumin
75 grams
Yoghurt
(Contains Milk)
320 grams
Irish Chicken Breast
1 sachet(s)
Honey
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2655 kJ
Energy (kcal)635 kcal
Fat16.8 g
of which saturates3.8 g
Carbohydrate78.6 g
of which sugars17.3 g
Dietary Fiber0 g
Protein43.5 g
Cholesterol0 mg
Salt3.15 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 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.
2
- Halve the pepper and discard the core and seeds. Slice into thin strips.
- Trim the carrot, quarter lengthways and chop widthways into small pieces (unpeeled).
- Place a large pan over high heat with a drizzle of oil.
- Fry the carrot and pepper until slightly charred, stirring occasionally, 5-7 mins. Season with cumin, salt and pepper. Remove from the pan. Cover to keep warm.
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.
4
- Return the pan to medium heat with another drizzle of oil.
- Once hot, lay the chicken into the pan. Season with salt and pepper.
- Fry until golden brown and cooked through, 3-6 mins each side.
- Mix half the harissa paste with a splash of water. Pour over the chicken and turn until coated and warmed through, 1-2 mins.
- Once cooked, transfer to a plate and allow to rest, 1-2 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
5
- Meanwhile, mix the yoghurt with the remaining harissa in a small bowl.
- Season to taste with salt and pepper.
6
- When everything is ready, plate up the chicken with a drizzle the honey over the top.
- Serve the potato wedges and cumin veg alongside.
- Finish with a generous dollop of the harissa yoghurt.
