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Harissa Chicken with Roasted Cauliflower // Harissa Chicken Breast with Roasted Cauliflower
Harissa Chicken with Roasted Cauliflower // Harissa Chicken Breast with Roasted Cauliflower

Harissa Chicken with Roasted Cauliflower // Harissa Chicken Breast with Roasted Cauliflower

and Green Beans

Recipe Development Team
Recipe Development TeamPublished on August 24, 2021
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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.

Total30 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

300 grams

Cauliflower Florets**

1 sachet(s)

Chermoula Spice Mix

240 grams

Diced British Chicken Breast**

80 grams

Green Beans**

1 unit(s)

Echalion Shallot

50 grams

Harissa Paste

75 grams

Low Fat Natural Yoghurt**

(Contains: Milk)

Nutritional information

Energy (kJ)2035 kJ
Energy (kcal)486 kcal
Fat12 g
of which saturates2 g
Carbohydrate51 g
of which sugars9 g
Dietary Fibre9.8 g
Protein44 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

1

Preheat your oven to 200°C. Chop the potatoes into 2cm chunks. Pop them on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out in a single layer and roast on the top shelf of your oven until soft and golden, 25-30 mins, turning halfway.

2

Meanwhile, arrange the cauliflower florets on another a baking tray. Tip: Halve any large pieces. Drizzle with oil and season with salt and the Chermoula spice mix. Tip: Add less if you don't like too much heat.. Use your hands to rub the seasoning all over. Arrange in a single layer and roast on the middle shelf of your oven until soft and golden at the edges, 15-20 mins.

3

While the potatoes and cauli cook, heat a splash of oil in a large frying pan over high heat. When hot, add the chicken pieces, season with salt and pepper and cook until the chicken is browned, 8-10 mins. Turn every couple of mins to make sure the chicken cooks evenly. Meanwhile, trim the green beans and chop into thirds, halve, peel and thinly slice the shallot.

4

Once the chicken is browned, add the green beans and shallot to the chicken pan. Stir-fry until the chicken is cooked through, the beans are tender, and shallot is soft, another 4-5 mins. IMPORTANT: The chicken is cooked through when no longer pink in the middle.

5

Add the roast potatoes to the frying pan with the chicken and stir in the harissa paste. Cook for 1 minute. Remove from the heat and make sure the chicken and veggies are nicely coated in the harissa paste. Season to taste with salt and pepper.

6

Share the chicken, beans and potatoes between your plates. Pop the cauliflower pieces on top. Drizzle over the yogurt and enjoy!

7

MOD Step 3: If you've chosen to get chicken breast instead of chicken thigh, cook the chicken the same way the recipe instructs you to cook the chicken thigh.

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