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Harissa Chicken Naans

Harissa Chicken Naans

with Roasted Garlic Yoghurt and Radish & Lettuce Salad

These Harissa Chicken Naans are bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Milk
Mustard

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.

Total25 minutes
Active 10 minutes
DifficultyMedium

Ingredients

serving amount

1

Garlic Clove**

1

Bell Pepper

(May contain traces of: Celery)

½

Lemon

1

Red Onion

210

Diced Chicken Thigh

50

Harissa Paste

75

Low Fat Natural Yoghurt

(Contains: Milk)

1

Baby Gem Lettuce

100

Radishes

4

Garlic and Coriander Naan

30

French Dressing

(Contains: Mustard May contain traces of: Sulphites)

Nutritional information

Energy (kcal)411 kcal
Energy (kJ)1720 kJ
Fat24.5 g
of which saturates4.5 g
Carbohydrate23.7 g
of which sugars17.3 g
Protein29.3 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Bowl
Zester
Grill Pan
Plate

Instructions

Get Started
1

a) Preheat your oven to 220°C.
b) Peel the garlic cloves, pop into a small piece of foil with a drizzle of oil and scrunch to enclose it.
c) Halve the pepper and discard the core and seeds. Slice into thin strips then pop onto a baking tray. Drizzle with oil and season with salt and pepper. d)When the oven is hot, add the garlic parcel to the pepper tray and roast on the top shelf until soft, 10-12 mins.

Marinate the Chicken
2

a)Meanwhile, zest and halve the lemon. Halve, peel and thinly slice the red onion.
b) Pop the chicken into a bowl with the lemon zest, harissa paste, half the yoghurt and a drizzle of oil.
c) Season with salt and pepper. Mix well and set aside. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

Prep the Salad
3

a)Trim the baby gem then separate the leaves.
b) Trim and finely slice the radishes.
c) Pop the lettuce and radishes into a bowl and set aside.

Cook the Chicken
4

a) Heat a large frying pan on medium-high heat. Once hot, add the chicken with its marinade and cook, stirring frequently, until golden brown, 4-5 mins.
b) Add the onion to the pan and cook until the onion is soft and the chicken is cooked through, 4-5 mins.
c) Once the veg is roasted, remove the garlic from the foil then pop into a small bowl and mash with a fork. Add the pepper to the chicken pan and keep warm on a low heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Finish Up
5

a) Add the remaining yoghurt to the garlic bowl with a squeeze of lemon juice). Season with salt and pepper. Mix together and set aside.
b) Put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Serve
6

a) Divide the warmed naans between your plates.
b)Top with the chicken and drizzle over the garlic yoghurt.
c) Serve with the salad alongside with the french dressing drizzled over. Enjoy!

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