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Middle Eastern Recipes

Harissa Chicken Breast

Harissa Chicken Breast

Harissa Chicken Breast

with Roasted Cauliflower and Green Beans

Recipe Development TeamPublished on July 07, 2021

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.

Tags:

Spicy

•Under 600 calories

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

300

Cauliflower Florets

1

Chermoula Spice Mix

260

Diced Chicken Breast

80

Green Beans

1

Echalion Shallot

50

Harissa Paste

75

Low Fat Natural Yoghurt

(Contains: Milk)

Nutritional information

Energy (kcal)499 kcal

Energy (kJ)2089 kJ

Fat13 g

of which saturates2 g

Carbohydrate52 g

of which sugars10 g

Protein44 g

Salt0.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Grill Pan

•Plate

Instructions

Roast

1

Preheat your oven to 200°C. Chop the potatoes into 2cm chunks. Pop them on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out in a single layer and roast on the top shelf of your oven until soft and golden, 25-30 mins, turning halfway.

Cauli Time

2

Meanwhile, arrange the cauliflower florets on another a baking tray. TIP: Halve any large pieces. Drizzle with oil and season with salt and the Chermoula spice mix. TIP: Add less if you don't like too much heat. Use your hands to rub the seasoning all over. Arrange in a single layer and roast on the middle shelf of your oven until soft and golden at the edges, 15-20 mins.

Cook the Chicken

3

While the potatoes and cauli cook, heat a splash of oil in a large frying pan over high heat. When hot, add the chicken thigh pieces, season with salt and pepper and cook until the chicken is browned, 8-10 mins. Turn every couple of mins to make sure the chicken cooks evenly. IMPORTANT: Wash your hands after handling chicken and its packaging. Meanwhile, trim the green beans and chop into thirds. Halve, peel and thinly slice the shallot.

Add the Beans

4

Once the chicken is browned, add the green beans and shallot to the chicken pan. Stir-fry until the chicken is cooked through, the beans are tender, and shallot is soft, another 4-5 mins. IMPORTANT: The chicken is cooked through when no longer pink in the middle.

Spice It Up

5

Add the roast potatoes to the frying pan with the chicken and stir in the harissa paste. Cook for 1 minute. Remove from the heat and make sure the chicken and veggies are nicely coated in the harissa paste. Season to taste with salt and pepper.

Serve

6

Share the chicken, beans and potatoes between your plates. Pop the cauliflower pieces on top. Drizzle over the yoghurt and enjoy!

7

Modularity: If you've chosen to get chicken breast instead of thigh, cook the recipe in the same way it tells you to cook the thigh.

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