Spicy Chicken Tacos
with harissa beans and chips
A Mexican staple with North African flavours? You'll be surprised how well it works! These chicken and bean tacos are lightly spiced with ras-el-hanout for a fun new twist on a familiar dish.
Tags:
Spicy
•Quick
Allergens:
Milk
•Wheat
The quantities provided above are averages only.
Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Ras-el-Hanout
2 sachet(s)
Dried Chilli Flakes
75 grams
Yoghurt
(Contains Milk)
1 pack(s)
Red Kidney Beans
8 unit(s)
Tortilla
(Contains Wheat)
3 unit(s)
Potatoes
1 sachet(s)
Harissa Paste
2 unit(s)
Tomato
1 sachet(s)
Sweet Chilli Sauce
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)4399 kJ
Energy (kcal)1051 kcal
Fat24.8 g
of which saturates8.7 g
Carbohydrate145.4 g
of which sugars17.1 g
Dietary Fiber11.7 g
Protein58.4 g
Cholesterol0 mg
Salt6.03 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
•Sieve
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then into 1cm chips (peeling optional).
- Pop the chips onto a large (lined) baking tray. Drizzle with oil, season well with salt and pepper.
- Toss to coat and spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Toss the chicken with salt, pepper, ras-el-hanout and a drizzle of oil.
- Place a pan over a medium-high heat.
- Fry the chicken until cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
- Once cooked, remove from the pan and cover to keep warm.
TIP: Notice a stronger smell from your chicken? Don't worry! This is normal due to packaging used to keep it fresh.
3
- Meanwhile, drain and rinse the kidney beans in a sieve.
- Mash the beans with a fork (or potato masher). Season with salt and pepper.
- Chop the tomato into 2cm chunks.
4
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, add the beans.
- Fry until warmed through, stirring regularly, 3-4 mins.
- Stir through the harissa paste. Season to taste with salt and pepper.
5
- Pop the tortillas into the oven to warm, 1-2 mins.
- Mix the chilli flakes (use less if you don't like spice) and yoghurt together in a small bowl.
6
- To assemble your tacos, divide the warmed tortillas between plates.
- Top with the chicken, beans, tomato and a dollop of chilli yoghurt.
- Finish with a drizzle of sweet chilli sauce.
- Serve the chicken tacos with the chips alongside.
