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Honey Glazed Chicken Flatbreads
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Honey Glazed Chicken Flatbreads

Honey Glazed Chicken Flatbreads

with Harissa Veg & Feta Baked Sweet Potato Wedges

We love good Glazed Chicken Flatbread and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:
Sulphites
Milk
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time35 minutes
DifficultyMedium

Ingredients

serving amount

100

Feta Cheese

15

Cider Vinegar

(Contains Sulphites)

75

Greek Style Natural Yoghurt

(Contains Milk)

15

Honey

260

Diced Chicken Thigh

1

Aubergine

(May contain Celery)

1

Yellow Pepper

1

Sweet Potato

1

Smoked Paprika

50

Harissa Paste

4

Greek Style Flatbreads

(Contains Cereals containing gluten May contain Milk)

1

Red Onion

1

Coriander

Not included in your delivery

1

Sugar

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Nutritional information

Energy (kcal)1131 kcal
Energy (kJ)4732 kJ
Fat45 g
of which saturates16 g
Carbohydrate117 g
of which sugars34 g
Protein61 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Bowl
Grill Pan
Plate

Instructions

Start Your Wedges
1

Preheat your oven to 200°C. Chop the sweet potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil and half of the smoked paprika. Then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.

Prep
2

Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into thin strips.Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. On a baking tray, combine the pepper, aubergine and half the onion. Add a drizzle of oil and half of the harissa paste. Season with salt and pepper and use your hands to coat the veggies in the paste and oil. Roast on the middle shelf of your oven until golden and soft. 25-30 mins.

Pickle Party
3

Pop the remaining onion in a small bowl and add the cider vinegar and the sugar (see ingredient list for amount). Add a pinch of salt, mix together and set aside.

Cook the Chicken
4

Heat a splash of oil in a large frying pan over a medium high heat. When hot, add the chicken and cook, stirring occasionally until golden brown all over, 7-10 minutes. Once the chicken is golden, add the remaining smoked paprika and honey, cook until the chicken is fully coated and shiny, 2-3 mins. Season with salt. IMPORTANT: The chicken is cooked when it is no longer pink in the middle, wash your hands and equipment after handling raw meat.

Finishing Touches
5

Crumble the feta into a small bowl. Add half to the sweet potato wedges and bake until it begins to brown 5-10 minutes. In a small bowl combine the yogurt (see ingredients for amount) with the remaining harissa paste. Drain your pickled onions. Pop the flatbreads in the oven until warm and starting to turn golden, 3-4 mins. Alternatively pop them in your toaster if it's easier. Roughly chop the coriander (stalks and all).

Time to Serve
6

Pop the flatbreads on your plates. Spread half of the harissa yogurt evenly over the flat breads. Top with the roasted vegetables followed by the glazed chicken. Sprinkle the pickled red onions and remaining feta over the chicken followed by the coriander. Drizzle over the remaining yoghurt. Serve the sweet potato wedges on the side. Enjoy!