Harissa Chicken
with and Chickpeas Butternut Medley and Cooling Yoghurt
- Milk
Ingredients
2 unit(s)
Skin-On British Chicken Breasts
1 unit(s)
Butternut Squash
2 tbsp
Ground Cumin
1 carton(s)
Chickpeas
1 unit(s)
Lemon
1 pot(s)
Harissa Spice Mix
150 grams
Low Fat Natural Yoghurt
(Contains: Milk)
1 unit(s)
Red Onion
1 bunch(es)
Coriander
1 bunch(es)
Mint
Not included in your delivery
1 tbsp
Olive Oil
Nutritional information
Instructions
Method Steps and Photo's
Slice the butternut squash in half lengthways and scoop out the seeds (no need to peel unless you want to!). Slice it widthways into 1cm thick slices (we want to be able to cook this nice and quickly!). Now chop it into 1cm cubes. Spread out on a baking tray, drizzle on some oil and season with a good pinch of salt and black pepper. Roast in the oven for 30 minutes or until tender, turning halfway through.
Halve, peel and chop the red onion into small pieces. Roughly chop the coriander. Remove the mint leaves from the stems, then roughly chop the leaves. Drain the chickpeas into a colander or sieve and rinse under cold water.
In a large bowl, combine the harissa spice (check the amount in the ingredient table!) with the oil (amount specified in ingredients list) along with a pinch of salt. Add the chicken breasts and mix them around to make sure they are well coated in the harissa mixture.
Heat a splash of oil in a frying pan on high heat. When hot, Cook the chicken, skin side down until browned, 4 mins. Turn and cook for 1 minute on the other side. Transfer the chicken to the tray with the squash (skin side up) and roast for the last 12-15 mins of the squash cooking time (remember to give the squash a shake first). Tip: Your chicken is cooked when no longer pink in the middle. Keep your pan for the next step!
While the chicken is roasting, put the frying pan on medium heat. Add a splash of oil if it is dry. Add the onion and cook until soft and turning golden, 5 mins. Add the cumin and cook for another 30 seconds, stirring. Add the chickpeas to the pan and cook, stirring for 2 mins. Add a splash of water and pop a lid on the pan to allow the chickpeas to soften slightly, 4-5 mins.
