Spicy Chermoula Harissa Chicken and Chorizo
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Spicy Chermoula Harissa Chicken and Chorizo

with Couscous, Spinach and Greek Style Cheese

Ready in just 15 minutes, our Easy Peasy Honey Harissa Chicken is spicy and fully delicious. Harissa is widely used in Middle Eastern and North African cuisine, containing dried chillies, star anise, cumin and coriander.

Tags:
High Protein
Allergens:
Cereals containing gluten
•Sulphites
•Milk

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 Time15 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

240 grams

Diced British Chicken Breast

120 grams

Couscous

(Contains Cereals containing gluten May contain Soya)

20 grams

Chicken Stock Paste

30 grams

Tomato Puree

1 sachet(s)

Chermoula Spice Mix

15 grams

Honey

50 grams

Harissa Paste

(Contains Sulphites)

40 grams

Baby Spinach

50 grams

Greek Style Salad Cheese

(Contains Milk)

15 grams

Pumpkin Seeds

90 grams

Diced Chorizo

Not included in your delivery

20 grams

Butter

200 milliliter(s)

Boiled Water for the Couscous

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3630 kJ
Energy (kcal)868 kcal
Fat42.9 g
of which saturates15.9 g
Carbohydrate58.1 g
of which sugars13.1 g
Protein59.2 g
Salt5.86 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan
•Kettle
•Medium Bowl
•Cling Film
•Fork

Instructions

1
  • Boil a half-full kettle.
  • Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
  • Once hot, fry the chicken and chorizo, 8-10 mins.
  • Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
2
  • Meanwhile, put the couscous and butter (see pantry) in a bowl.
  • Pour in the boiled water (see pantry). Stir in half the chicken stock paste. 
  • Cover tightly with cling film. Set aside for 10 mins.
3
  • Once cooked, add the tomato puree and chermoula spice mix to the chicken. Cook, 1 min.
  • Stir in the chicken stock paste, honey, water (see pantry) and harissa (add less if you'd prefer things milder). TIP: Put hardened honey into hot water for 1 min.
  • Simmer, 2-3 mins.
  • Next, add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
4
  • Fluff up the couscous and share between your bowls.
  • Top with the chicken and spinach.
  • Crumble over the cheese. Sprinkle over the pumpkin seeds.

Enjoy!

5

Step 1 MOD: If you’re adding chorizo, add it to the pan with the chicken. Fry for the same amount of time.