Harissa Glazed Chicken and Houmous Flatbread
Serves 2 | with Roasted Onion and Greek Style Cheese
- Sulphites
- Milk
- Cereals containing gluten
- Wheat
- Sesame
Here, creamy houmous layered over a warm flatbread perfectly balances the subtle heat of harissa chicken. Top with mild Greek style cheese and sweet roasted red onion for a mouthwatering lunchtime meal.
Ingredients
1 unit(s)
Red Onion
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
50 grams
Harissa Paste
4 unit(s)
British Chicken Thighs
50 grams
Greek Style Salad Cheese
(Contains: Milk)
2 unit(s)
Greek Style Flatbreads
(Contains: Cereals containing gluten, Wheat)
20 grams
Baby Leaf Mix
100 grams
Houmous
(Contains: Sesame)
Not included in your delivery
1 tsp
Sugar
1 tbsp
Honey
1 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Halve and peel the red onion, then slice it into quarters. Slice one quater of the onion as thinly as you can.
c) Pop the thinly sliced onion into a small bowl and add the red wine vinegar and sugar (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.
d) Separate the layers of the remaining three wedges of onion.
a) Pop the onion layers onto a lined baking tray, then drizzle the onion with oil and season with salt and pepper. Save some space on the tray for the chicken in the next step.
b) Pop onto the top shelf of your oven until softened and slightly charred, 15-20 mins.
c) Meanwhile, combine in a medium bowl the harissa and honey (see pantry for amount).
a) Add the chicken thighs to the bowl of honey-harissa dressing and season with salt and pepper. Toss to coat.
b) When the onions has 14-16 mins remaining, lay the chicken thighs onto the onion baking tray and return to the top shelf for the remaining time. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) While everyrhing is in the oven, crumble the Greek style salad cheese into small pieces.
b) When the chicken and onion are almost ready, pop 2 flatbreads onto another baking tray and into the oven until warm and starting to turn golden, 3-4 mins. TIP: Save the remaining flatbreads for another recipe.
a) In the meantime, drain the red wine vinegar from the pickled onions into a large bowl. Add the olive oil (see pantry for amount) and season with salt and pepper.
b) Add the baby leaf mix and roasted onion to the red wine vinegar dressing and toss to coat.
a) Cut the roasted chicken thighs into slices.
b) Pop your flatbreads on your serving plates. Divide the houmous between your flatbreads and spread to the edges.
c) Divide the dressed baby leaf mix over the houmous, then scatter over the chicken, pickled onions and crumbled Greek style cheese to finish.
Enjoy!
