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

Spicy Chermoula Harissa Chicken and Chorizo

with Couscous, Spinach and Greek Style Cheese

Recipe Development Team
Recipe Development TeamPublished on October 21, 2024

Ready in just 15 minutes, our Easy Peasy Honey Harissa Chicken and Chorizo 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:
Spicy
Allergens:
Cereals containing gluten
Sulphites
Milk

The quantities provided above are averages only.

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.

Total15 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

240 grams

Diced British Chicken Breast

120 grams

Couscous

(Contains: Cereals containing gluten May contain traces of: 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

60 grams

Diced Chorizo

(Contains: Milk)

Not included in your delivery

20 grams

Butter

200 milliliter(s)

Boiled Water for the Couscous

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3741 kJ
Energy (kcal)894 kcal
Fat45.2 g
of which saturates17 g
Carbohydrate59.7 g
of which sugars13.1 g
Dietary Fibre5.8 g
Protein59.2 g
Salt6.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pan
Kettle
Medium Bowl
Cling Film
Fork

Cooking Instructions and Tips

Get Frying
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, 8-10 mins.
  • When the chicken has cooked for 5 mins, add the chorizo and cook for the remaining time, 3-5 mins.
  • Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Cook Couscous
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.
Flavour Time
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.
Dinner's Ready!
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!

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