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Harissa Chicken Naans
Harissa Chicken Naans

Harissa Chicken Naans

with Roasted Garlic Yoghurt and Rocket

Recipe Development Team
Recipe Development TeamPublished on August 05, 2024
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Harissa is widely used in Middle Eastern and North African cuisine, containing dried chillies, star anise, cumin and coriander. It only takes 10 minutes to prep these Harissa Chicken Naans, then they'll be on your table in just 25 minutes. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Allergens:
Sulphites
•Milk
•Cereals containing gluten

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 unit(s)

Garlic Clove**

1 unit(s)

Bell Pepper

(May contain traces of: 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
Dietary Fibre6.5 g
Protein43.6 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Aluminum Foil
•Bowl
•Pan
•Kitchen Shears

Cooking Instructions and Tips

Get Started
1

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
2

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
3

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
4

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

Mix the Garlic Yoghurt
5

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. 

Serve
6

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.

Enjoy!

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