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Harissa Chicken Naans

Harissa Chicken Naans

with Roasted Garlic Yoghurt and Tomato & Rocket Salad

High Protein
Prepped in 10
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 Time25 minutes
Cooking time10 minutes


serving amount

1 unit(s)

Garlic Clove

1 unit(s)

Bell Pepper

(May contain Celery)

240 grams

Diced Chicken Thigh

½ sachet(s)

Chermoula Spice Mix

50 grams

Harissa Paste

(Contains Sulphites)

75 grams

Low Fat Natural Yoghurt

(Contains Milk)

20 grams

Wild Rocket

2 unit(s)

Plain Naans

(Contains Milk, Cereals containing gluten)

Not included in your delivery

1 tbsp

Olive Oil


Nutritional information

Energy (kJ)3222 kJ
Energy (kcal)770 kcal
Fat33.9 g
of which saturates6 g
Carbohydrate73.6 g
of which sugars11 g
Protein43.6 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.



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.


a) Meanwhile, pop the chicken into a bowl with the chermoula, 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.


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, 8-10 mins.

b) Once the veg is roasted, remove the garlic from the foil then pop into a small bowl and mash with a fork.


a) 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.


a) Add the remaining yoghurt to the garlic bowl. 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.


a) Divide the warmed naans between your plates.

b) Top with the chicken and drizzle over the garlic yoghurt.

c) Top with a scattering of rocket.