Spiced Chicken with Slow Cooked Buttery Harissa 'Onion Boil'
with Peas, Young Pea Pods, Roasties and Greek Style Salad Cheese
- Milk
Ingredients
3 unit(s)
Garlic Clove
2 unit(s)
Onion
50 grams
Harissa Paste
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
1 sachet(s)
Roasted Spice and Herb Blend
80 grams
Young Pea Pods
120 grams
Peas
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
20 grams
Butter
2 tbsp
Honey
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press). Trim both ends off the onions (but keep them whole), then peel them.
Place an onion on your chopping board with one of the trimmed flat ends facing up. Use a teaspoon to gently press into this flat end, twisting as you go, to scoop out a crater about 2cm deep.
TIP: Try not to pierce through the sides or base, you just want a shallow hollow to hold the harissa and butter as it cooks.
Repeat with your other onion(s).
Put a large frying pan on medium heat and add the butter (see pantry for amount). Allow it to melt, then add the harissa and garlic. Cook for 1 min then remove from the heat and season with salt and pepper.
Place the prepared onions onto squares of tin foil (1 square per onion), craters facing up. Pour your harissa butter into the onion craters (don't worry if it spills over onto the foil). Keep the pan, you'll use it later.
Wrap the foil up around each of the onions to make a sealed parcel, then place it on a baking tray.
Roast on the middle shelf of your oven until the onions are soft all the way through and lightly golden, 1 hour.
While the onion cooks, chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
TIP: Use two baking trays if necessary. Set aside (you'll cook them later).
Lay a chicken breast onto your chopping board, place your hand flat on top and slice into it from the side until there's 2cm left (be careful not to slice all the way through). Open it up like a book.
Repeat with the other breast(s) - you've butterflied your chicken! IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Put the roasted herb and spice in a bowl with a drizzle of oil. Season with salt and pepper, mix and add the chicken, mix again and set aside.
When the onion has been cooking for 30 mins, roast the potatoes on the top shelf until golden, 25-35 mins. Turn halfway through.
When the potatoes have been in the oven for 10 mins, wipe out your frying pan and pop on medium-high heat with a drizzle of oil.
Once the oil is hot, lay the butterflied chicken into the pan and season with salt and pepper. Cook until browned and cooked through, 5-6 mins each side.
Once cooked, drizzle with honey (see pantry for amount) and turn to coat, then transfer to a board to rest for a couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Wipe out your pan and pop back on medium-high heat with a drizzle of oil.
Once hot, add the young pea pods and peas to the pan and stir-fry until tender, 2-3 mins. Remove from the heat.
Thinly slice the chicken and serve with the onion, roast potatoes, peas and pea pods alongside. Drizzle the buttery juices from the onion parcel over the onion.
Sprinkle over the Greek style salad cheese and enjoy!
