Harissa Double Chicken Loaded Naans
with Roasted Garlic Yoghurt and Rocket
- Milk
- Cereals containing gluten
- Wheat
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 Loaded Naans, then they'll be on your table in just 25 minutes.
Ingredients
1 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
480 grams
Diced British Chicken Breast
½ sachet(s)
Chermoula Spice Mix
50 grams
Harissa Paste
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Milk, Wheat)
20 grams
Wild Rocket
Nutritional information
Instructions
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.
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.
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.
a) Add the roasted pepper to the chicken pan and keep warm on low heat.
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the spicy, flavourful dish; some found it a bit too hot and suggested mixing in mayo or lemon juice to temper the heat.
- Ease of prep: Customers praised the quick and simple preparation, with several noting it's perfect for busy weeknights.
- Suggestions: Consider adding a chutney or sauce to combat dryness; some recommended including a side salad or wedges for a more complete meal.
- Portions: Several reviewers felt the portion was small, particularly for men or as a main course; adding extra chicken or sides could help.
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