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Harissa Chicken Naans & Roasted Garlic Yoghurt
Harissa Chicken Naans & Roasted Garlic Yoghurt

Harissa Chicken Naans & Roasted Garlic Yoghurt

with Aubergine, Lemony Radish and Lettuce Salad

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

Tags:
Rapid
Spicy
Allergens:
Milk

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.

Total20 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

1

Garlic Clove**

1

Aubergine

(May contain traces of: Celery)

½

Lemon

1

Red Onion

210

Diced Chicken Thigh

75

Low Fat Natural Yoghurt

(Contains: Milk)

50

Harissa Paste

1

Baby Gem Lettuce

100

Radishes

4

Garlic and Coriander Naan

Not included in your delivery

1

Olive Oil

Nutritional information

Energy (kcal)650 kcal
Energy (kJ)2700 kJ
Fat26.2 g
of which saturates4 g
Carbohydrate66 g
of which sugars19 g
Protein35 g
Salt1.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Bowl
Spoon
Grill Pan
Small Bowl
Plate

Instructions

Get Started!
1

Preheat your oven to 220°C. Peel the garlic cloves, and pop into foil with a drizzle of oil and scrunch to enclose it. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Pop the on a baking tray, drizzle with oil and season with salt and pepper. Roast in your oven until soft, 25-30 mins. Add the garlic to the baking tray halfway through cooking.

Marinade The Chicken
2

a) Zest and halve the lemon. Halve, peel and thinly slice the red onion. b) Pop the chicken into a bowl with the lemon zest, half the yoghurt, the harissa paste, a drizzle of oil and season with salt and pepper. Mix well and set aside.

Prep the Salad
3

a) Trim the root from the baby gem lettuce 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 red onion to the chicken pan and cook until the onion is soft and the chicken is cooked through, 4-5 mins. c) Once the garlic is roasted, transfer to a board and mash with the back of a fork until smooth. Stir the aubergine into the chicken mixture.

Finish Up
5

a) Pop the remaining yoghurt into a small bowl with the mashed roasted garlic, half the lemon juice and season with salt and pepper. b) Mix together and set aside. Pop the naans onto a baking tray and put in the oven until warmed through, 2-3 mins. c) Add the remaining lemon juice and olive oil (see ingredients for amounts) to the salad. Season with salt and pepper and mix together.

Serve
6

a) Divide the warmed naans between your plates. b) Top with the chicken and drizzle over the roasted garlic yoghurt and sprinkle over the remaining sumac. c) Serve with the salad alongside. Enjoy!

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