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Harissa Chicken Naans

Harissa Chicken Naans

with Roasted Garlic Yoghurt and Rocket

Looking for a quick and tasty midweek dinner option? Try cooking up our Harissa Chicken Naans in just 20-25 minutes for a delicious and speedy meal.

High Protein
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 British Chicken Thigh

½ sachet(s)

Chermoula Spice Mix

50 grams

Harissa Paste

(Contains Sulphites)

75 grams

Low Fat Natural Yoghurt

(Contains Milk)

2 unit(s)

Plain Naans

(Contains Milk, Cereals containing gluten)

20 grams

Wild Rocket


Nutritional information

Energy (kJ)3072 kJ
Energy (kcal)734 kcal
Fat29.9 g
of which saturates5.4 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.


Baking Tray
Aluminum Foil
Kitchen Shears


Get Started

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

c) Halve the bell 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

a) Meanwhile, pop the chicken into a bowl with the chermoula, harissa paste (add less of both if you'd prefer things milder), half the yoghurt and a drizzle of oil.

b) Season with salt and pepper. Mix well and set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Time to Fry

a) Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the chicken with its marinade and cook, stirring frequently, until golden brown, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

c) Once the veg is roasted, cut the end of the garlic with scissors, squeeze it out of the skin and mash with a fork.

Add the Pepper

a) Add the roasted pepper to the chicken pan and keep warm on low heat. 

Mix the Garlic Yoghurt

a) Add the remaining yoghurt to the roasted garlic bowl. Season with salt and pepper. Mix together and set aside. 

b) Put the naans onto a baking tray.

c) Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins. 


a) Share the warmed naans between your plates.

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

c) Finish with a scattering of rocket.