Harissa Pulled Chicken Pitta
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Harissa Pulled Chicken Pitta

with Spiced Chips and Rocket Salad

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 Time40 minutes
Cooking time25 minutes


serving amount

450 grams


1 sachet(s)

Roasted Spice and Herb Blend

290 grams

Slow Cooked British Chicken

1 unit(s)

Medium Tomato

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

50 grams

Harissa Paste

(Contains Sulphites)

2 unit(s)

Pitta Bread

(Contains Cereals containing gluten)

40 grams

Wild Rocket

Not included in your delivery

½ tsp


1 tbsp

Olive Oil

1 tbsp


2 tbsp



Nutritional information

Energy (kJ)3572 kJ
Energy (kcal)854 kcal
Fat31.4 g
of which saturates4.5 g
Carbohydrate92.7 g
of which sugars17.8 g
Protein50.4 g
Salt1.78 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Oven dish
Large Bowl



Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.


Meanwhile, remove the chicken from the packaging and place in an ovenproof dish along with the juices. Season with salt and pepper.

Roast on the middle shelf of your oven for 20-25 mins. IMPORTANT: Ensure the chicken is piping hot throughout. 


While everything roasts, cut the tomato into 2cm chunks.

In a large bowl, combine the red wine vinegar, sugar and olive oil (see pantry for both amounts). Season with salt and pepper. Add the tomatoes, toss to coat, then set aside.


Once the chicken is cooked, remove from the oven. Use two forks to gently break apart the chicken. Stir through the harissa paste, honey (see pantry for amount).


Pop the pitta breads into the oven until warmed through, 2-3 mins.

Meanwhile, add the rocket to the tomato bowl and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.


Slice each pitta in half widthways. Using a knife, carefully open up the middle of each half to make a pocket.

Stuff each pitta pocket with the harissa chicken, then share between your plates.

Serve the chips and rocket salad alongside. Add a dollop of mayo (see pantry for amount) for dipping.


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