What are the main ingredients in Golden Harissa Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

What is the nutritional information of Golden Harissa Chicken?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Golden Harissa Chicken?

CRISPY CHICKPEAS & ONIONS: When the carrots reach the halfway mark, remove from the oven and give them a shift. Scatter over the dressed chickpeas and onions, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the chickpeas and onions should be crispy and the carrots should be cooked through and caramelised. PUT TOGETHER THE SALAD & DRESSING: Add the rinsed green leaves and sliced radish to the bowl of marinated tomatoes. Give them a good toss to coat. Loosen the harissa yoghurt with 1 tbsp of water until drizzling consistency and stir in a pinch of salt. ORANGE WEDGES & RED TOMATOES: Preheat the oven to 200°C. Place the carrot wedges on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas and onion wedges in a bowl. Coat in oil, season, and set aside. Place the halved baby tomatoes in a salad bowl with a drizzle of oil and some seasoning. Toss to coat and set aside to marinate. PAN FRY THE CHICKEN: Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the chicken breasts dry with some paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing. Lightly season the slices. A HEARTY HELPING!: Plate up the juicy chicken slices alongside the carrot wedges and the crispy chickpeas and onions. Serve the fresh salad on the side and drizzle the harissa dressing over it all. Garnish with the fresh, chopped mint. What a breeze!

What should be prepared from my kitchen to make Golden Harissa Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

Golden Harissa Chicken

Name: Golden Harissa Chicken
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter; Paper Towel

This one’s a breeze to cook and even lovelier to munch! Succulent chicken breast slices, drizzled with honey-harissa yoghurt, strewn with fresh mint, and served with a veggie roast of carrot wedges, chickpeas, and onions.

Golden Harissa Chicken

with oven-caramelised carrot, crispy chickpeas & a tossed salad

Hands on Time: 20 - 30 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Carrots
Chicken
Chickpeas
Free-range Chicken Breast
Fresh Mint
Green Leaves
Harissa Yoghurt
Onion
Radish
Wild Rocket

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Paper Towel

Serves 1

ORANGE WEDGES & RED TOMATOES
Preheat the oven to 200°C. Place the carrot wedges on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas and onion wedges in a bowl. Coat in oil, season, and set aside. Place the halved baby tomatoes in a salad bowl with a drizzle of oil and some seasoning. Toss to coat and set aside to marinate.
CRISPY CHICKPEAS & ONIONS
When the carrots reach the halfway mark, remove from the oven and give them a shift. Scatter over the dressed chickpeas and onions, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the chickpeas and onions should be crispy and the carrots should be cooked through and caramelised.
PAN FRY THE CHICKEN
Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the chicken breast dry with some paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing. Lightly season the slices.
PUT TOGETHER THE SALAD & DRESSING
Add the rinsed green leaves and sliced radish to the bowl of marinated tomatoes. Give them a good toss to coat. Loosen the harissa yoghurt with 2 tsp of water until drizzling consistency and stir in a pinch of salt.
A HEARTY HELPING!
Plate up the juicy chicken slices alongside the carrot wedges and the crispy chickpeas and onions. Serve the fresh salad on the side and drizzle the harissa dressing over it all. Garnish with the fresh, chopped mint. What a breeze!

Carrots - 240g
Wild Rocket - 1
Chickpeas - 60g
Onion - 1
Baby Tomatoes - 80g
Free-Range Chicken Breast - 1
Radish - 20g
Harissa Yoghurt - 37,5ml
Fresh Mint - 4g

Download the Recipe

Serves 2

ORANGE WEDGES & RED TOMATOES
Preheat the oven to 200°C. Place the carrot wedges on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas and onion wedges in a bowl. Coat in oil, season, and set aside. Place the halved baby tomatoes in a salad bowl with a drizzle of oil and some seasoning. Toss to coat and set aside to marinate.
CRISPY CHICKPEAS & ONIONS
When the carrots reach the halfway mark, remove from the oven and give them a shift. Scatter over the dressed chickpeas and onions, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the chickpeas and onions should be crispy and the carrots should be cooked through and caramelised.
PAN FRY THE CHICKEN
Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the chicken breasts dry with some paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing. Lightly season the slices.
PUT TOGETHER THE SALAD & DRESSING
Add the rinsed green leaves and sliced radish to the bowl of marinated tomatoes. Give them a good toss to coat. Loosen the harissa yoghurt with 1 tbsp of water until drizzling consistency and stir in a pinch of salt.
A HEARTY HELPING!
Plate up the juicy chicken slices alongside the carrot wedges and the crispy chickpeas and onions. Serve the fresh salad on the side and drizzle the harissa dressing over it all. Garnish with the fresh, chopped mint. What a breeze!

Carrots - 480g
Chickpeas - 120g
Onion - 1
Baby Tomatoes - 160g
Free-Range Chicken Breast - 2
Green Leaves - 60g
Radish - 40g
Harissa Yoghurt - 75ml
Fresh Mint - 8g

Download the Recipe

Serves 3

ORANGE WEDGES & RED TOMATOES
Preheat the oven to 200°C. Place the carrot wedges on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas and onion wedges in a bowl. Coat in oil, season, and set aside. Place the halved baby tomatoes in a salad bowl with a drizzle of oil and some seasoning. Toss to coat and set aside to marinate.
CRISPY CHICKPEAS & ONIONS
When the carrots reach the halfway mark, remove from the oven and give them a shift. Scatter over the dressed chickpeas and onions, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the chickpeas and onions should be crispy and the carrots should be cooked through and caramelised.
PAN FRY THE CHICKEN
Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the chicken breasts dry with some paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing. Lightly season the slices.
PUT TOGETHER THE SALAD & DRESSING
Add the rinsed green leaves and sliced radish to the bowl of marinated tomatoes. Give them a good toss to coat. Loosen the harissa yoghurt with 1 tbsp of water until drizzling consistency and stir in a pinch of salt.
A HEARTY HELPING!
Plate up the juicy chicken slices alongside the carrot wedges and the crispy chickpeas and onions. Serve the fresh salad on the side and drizzle the harissa dressing over it all. Garnish with the fresh, chopped mint. What a breeze!

Carrots - 480g
Chickpeas - 120g
Onion - 1
Baby Tomatoes - 160g
Free-Range Chicken Breast - 2
Green Leaves - 60g
Radish - 40g
Harissa Yoghurt - 75ml
Fresh Mint - 8g

Download the Recipe

Serves 4

ORANGE WEDGES & RED TOMATOES
Preheat the oven to 200°C. Place the carrot wedges on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes. Place the drained chickpeas and onion wedges on a separate roasting tray, coat in oil, and season. Spread out in a single layer and set aside. Place the halved baby tomatoes in a large salad bowl with a drizzle of oil and some seasoning. Toss to coat and set aside to marinate.
CRISPY CHICKPEAS & ONIONS
When the carrots reach the halfway mark, give them a shift and return to the oven. Pop in the tray of chickpeas and onions and cook for the remaining roasting time. On completion, the chickpeas and onions should be crispy and the carrots should be cooked through and caramelised.
PAN FRY THE CHICKEN
Place a large pan (that has a lid) over a medium heat with a drizzle of oil. Pat the chicken breasts dry with some paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing. Lightly season the slices.
PUT TOGETHER THE SALAD & DRESSING
Add the rinsed green leaves and sliced radish to the bowl of marinated tomatoes. Give them a good toss to coat. Loosen the harissa yoghurt with 2 tbsp of water until drizzling consistency and stir in a pinch of salt.
A HEARTY HELPING!
Plate up the juicy chicken slices alongside the carrot wedges and the crispy chickpeas and onions. Serve the fresh salad on the side and drizzle the harissa dressing over it all. Garnish with the fresh, chopped mint. What a breeze!