Harissa Spiced Chicken Steaks
with sweet potato wedges and broccoli
Pan-fried chicken is topped with spicy harissa paste in this simple yet satisfying recipe which also includes spiced sweet potato wedges and tender broccoli.
Tags:
Calorie Smart
•Spicy
•Protein Rich
Allergens:
Sesame
•Mustard
Total Time45 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
2 unit(s)
Garlic
1 sachet(s)
Harissa Paste
2 unit(s)
Sweet Potato
5 grams
Parsley
320 grams
Irish Chicken Breast
1 sachet(s)
Middle Eastern Style Spice Mix
(Contains Sesame, Mustard)
1 unit(s)
Broccoli
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)2094 kJ
Energy (kcal)501 kcal
Fat9.4 g
of which saturates1.6 g
Carbohydrate63 g
of which sugars14.5 g
Dietary Fiber0 g
Protein45.1 g
Cholesterol0 mg
Salt1.79 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
•Aluminum Foil
•Pan with Lid
Instructions
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potato into 2cm wide wedges (no need to peel).
- Pop the wedges onto a lined baking tray.
- Toss with Middle Eastern spice, salt, pepper and a drizzle of oil.
- Spread out in a single layer then roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through cooking.
2
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Peel and grate the garlic (or use a garlic press).
- Finely chop the parsley (stalks and all).
3
- Place one hand on top of the chicken. Slice through horizontally to make two steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken. Season with salt and pepper.
- Fry until cooked through, 3-6 mins each side.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is due to packaging used to keep it fresh.
4
- Once the chicken is cooked, add the harissa and 2 tbsp butter to the pan. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Use a spoon to baste the chicken with the harissa butter before removing it from the pan.
- Cover with foil to keep warm.
5
- Return the pan to high heat (with a drizzle of oil if required).
- Once hot, add the broccoli and fry for 2-3 mins.
- Stir in the garlic, lower the heat to medium and cook for 1 min.
- Add a splash of water and immediately cover with a lid or some foil.
- Cook until the broccoli is tender, 4-5 mins.
6
- Divide your harissa spiced chicken between plates.
- Serve the sweet potato wedges and garlicky broccoli alongside.
- Drizzle over any juices that remain in the foil.
- Finish with a sprinkling of parsley.
