Harissa Spiced Chicken
with potato wedges and herby carrots
The sweet, smoky, and slightly firey flavour profile of harissa paste makes it a wonderful marinade for rich red meat such as this juicy beef rump. Cook your meat exactly to your liking and serve with plenty of veg alongside for a restaurant-worthy meal.
Tags:
Protein Rich
•Spicy
•Calorie Smart
Allergens:
Sesame
•Mustard
The quantities provided above are averages only.
Total Time45 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)
75 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)2211 kJ
Energy (kcal)528 kcal
Fat10.9 g
of which saturates3.6 g
Carbohydrate70.3 g
of which sugars11.7 g
Dietary Fiber0 g
Protein46.2 g
Cholesterol0 mg
Salt2.1 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
•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 a pan over high heat with a drizzle of oil. Season the beef with salt and pepper.
- Once hot, fry the beef until browned, 1-2 mins each side for medium-rare. IMPORTANT: Wash hands and equipment after handling raw meat. Meat is safe to eat when outside is browned.
- Cook 1-2 mins more each side for medium and an extra 1-2 mins each side for well done.
- Remove from the pan, cover and allow to rest.
NOTE: Swapping to chicken breast? Slice through the breasts to make thin steaks, season as instructed and fry in the hot pan, 3-6 mins each side.
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
- Thinly slice the beef rump and plate up with the potato wedges, carrots and green beans alongside.
- Drizzle the hot honey sauce over the beef.
- Garnish with a sprinkle of parsley.
