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
Golden Harissa Chicken
with oven-caramelised carrot, crispy chickpeas & a tossed salad
Hands on Time: 20 - 30 minutes
Overall Time: 35 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Golden Harissa Chicken?
The preparation time for Golden Harissa Chicken with oven-caramelised carrot, crispy chickpeas & a tossed salad is between 20 and 30 minutes.
What is the total time required to make Golden Harissa Chicken with oven-caramelised carrot, crispy chickpeas & a tossed salad?
The total time required to make Golden Harissa Chicken with oven-caramelised carrot, crispy chickpeas & a tossed salad is between 35 and 60 minutes.
How many servings does Golden Harissa Chicken provide?
4 servings
What are the main ingredients in Golden Harissa Chicken?
Baby Tomatoes, Carrots, Chicken, Chickpeas, Free-range Chicken Breast, Fresh Mint, Green Leaves, Harissa Yoghurt, Onion, Radish, Wild Rocket
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?
Baby Tomatoes, Carrots, Chicken, Chickpeas, Free-range Chicken Breast, Fresh Mint, Green Leaves, Harissa Yoghurt, Onion, Radish, Wild Rocket
How many calories does Golden Harissa Chicken have?
calories
How much fat content does Golden Harissa Chicken have?
grams
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