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Harissa Chicken and Lentil Jumble
Harissa Chicken and Lentil Jumble

Harissa Chicken and Lentil Jumble

with Feta and Lemony Dill Drizzle

Looking for a tasty midweek dinner option? Try cooking up our Harissa Chicken and Lentil Jumble in just 20 minutes for a balanced and tasty meal.

Tags:
Rapid
Spicy
Under 600 calories

The quantities provided above are averages only.

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.

Total20 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

75

Feta Cheese

1

Dill

210

Diced Chicken Thigh

50

Harissa Paste

½

Lemon

1

Courgette

(May contain traces of: Sellerie)

1

Ground Cumin

1

Bell Pepper

(May contain traces of: Sellerie)

1

Vegetable Stock Powder

1

Lentils

1

Red Onion

Not included in your delivery

1

Olive Oil

75

Water

Nutritional information

Energy (kcal)589 kcal
Energy (kJ)2464 kJ
Fat28 g
of which saturates10 g
Carbohydrate40 g
of which sugars18 g
Protein40 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Get Started!
1

a) Preheat your oven to 200°C. b) Halve the pepper and discard the core and seeds. Chop into 2cm sized chunks. c) Trim the courgette then halve lengthways. Thinly slice widthways. d) Pop the pepper and courgette onto a baking tray, drizzle with oil, scatter over the cumin and season with salt and pepper. e) Toss to coat, then arrange in a single layer. Roast until golden brown and soft, 15-18 mins.

Finish the Prep!
2

a) Halve, peel and thinly slice the onion. b) Zest and halve the lemon. c) Roughly chop the dill (stalks and all). d) Crumble the feta. e) Drain and rinse the lentils in a sieve.

Chicken Time!
3

a) Heat a drizzle of oil in a large frying pan over medium high heat. b) Once hot, add the chicken and stir fry until golden brown all over, 5-6 mins. c) Add the onion and cook until softened, 3-4 mins. d) Stir through the harissa paste and cook for a further 1 minute.

Simmer!
4

a) Add the lentils, stock powder and water (see ingredients for amount), season with salt and pepper and stir together. b) Simmer until everything is piping hot and the chicken is cooked through, 2-3 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. c) Meanwhile, squeeze the lemon juice into a small bowl and add the dill and olive oil (see ingredients for amount), season with salt and pepper and stir together.

Finish Up!
5

a) Once the veg have roasted, add to the lentils along with a pinch of lemon zest. Stir together to combine. b) Add a splash more water if it is dry.

Serve!
6

a) Divide the jumble between plates, scatter over the feta and drizzle over the lemony dill dressing. b) Sprinkle over any remaining lemon zest. Enjoy!

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