What are the main ingredients in Harissa Chicken & Butternut Mash?

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

What is the nutritional information of Harissa Chicken & Butternut Mash?

Calories: 959, Carbs: 47 grams, Fat: grams, Protein: 66.8 grams, Sugar: 12.6 grams, Salt: 906 grams

How do I prepare Harissa Chicken & Butternut Mash?

GET ROASTIN’: Preheat the oven to 200°C. Pat the chicken pieces dry with paper towel. Place the chicken on one side of a roasting tray. Coat in oil, a squeeze of lemon juice, the ground cumin, some seasoning and the harissa paste. Place the butternut chunks on the other side of the tray. Coat in oil and some seasoning. Roast in the hot oven for 25-30 minutes until cooked through and becoming crispy, shifting halfway. POPPIN’ SEEDS: Place a pan over a medium heat. Once hot, toast the pumpkin seeds for 3-5 minutes until golden brown, shifting occasionally. ALL TOGETHER NOW: Once the butternut is cooked, remove from the oven and place in a bowl along with any tray juices. Add in the tahini, a squeeze of lemon juice, ¾ of the chopped coriander, a splash of water or milk and some seasoning. Mash with a fork or potato masher until desired consistency. FRESH SALAD: Just before serving, toss the rinsed green leaves, radish rounds, a squeeze of lemon juice, a drizzle of oil and some seasoning in a salad bowl. PLATE IT UP!: Plate up the crispy chicken pieces alongside the butternut mash and the fresh salad. Sprinkle over the remaining coriander and the lemon zest. Garnish with crumbled feta and toasted pumpkin seeds. Nice one, Chef!

What should be prepared from my kitchen to make Harissa Chicken & Butternut Mash?

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

Harissa Chicken & Butternut Mash

Harissa is a traditional Tunisian paste made from aromatics, chilli & roasted pepper. It really takes this chicken dish up a level, and paired with a tahini-infused butternut mash it’s a wonderful weeknight dinner!

Harissa Chicken & Butternut Mash

with tahini butternut mash & a fresh salad

Hands on Time: 15 - 30 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Butternut
Chicken
Danish-style Feta
Free-Range Chicken Leg Quarter
Free-range Chicken Leg Quarters
Fresh Coriander
Green Leaves
Ground Cumin
Lemon
Lemons
Pesto Princess Harissa Paste
Pumpkin Seeds
Radish
Tahini

From your kitchen:

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

Photo of Harissa Chicken & Butternut Mash

Serves 1

GET ROASTIN’
Preheat the oven to 200°C. Pat the chicken pieces dry with paper towel. Place the chicken on one side of a roasting tray. Coat in oil, a squeeze of lemon juice, the ground cumin, some seasoning and the harissa paste. Place the butternut chunks on the other side of the tray. Coat in oil and some seasoning. Roast in the hot oven for 25-30 minutes until cooked through and becoming crispy, shifting halfway.
POPPIN’ SEEDS
Place a pan over a medium heat. Once hot, toast the pumpkin seeds for 3-5 minutes until golden brown, shifting occasionally.
ALL TOGETHER NOW
Once the butternut is cooked, remove from the oven and place in a bowl along with any tray juices. Add in the tahini, a squeeze of lemon juice, ¾ of the chopped coriander, a splash of water or milk and some seasoning. Mash with a fork or potato masher until desired consistency.
FRESH SALAD
Just before serving, toss the rinsed green leaves, radish rounds, a squeeze of lemon juice, a drizzle of oil and some seasoning in a salad bowl.
PLATE IT UP!
Plate up the crispy chicken pieces alongside the butternut mash and the fresh salad. Sprinkle over the remaining coriander and the lemon zest. Garnish with crumbled feta and toasted pumpkin seeds. Nice one, Chef!

Free-range Chicken Leg Quarter - 1
Lemon - 1
Ground Cumin - 10ml
Pesto Princess Harissa Paste - 20ml
Butternut - 250g
Pumpkin Seeds - 10g
Tahini - 10ml
Fresh Coriander - 5g
Green Leaves - 20g
Radish - 20g
Danish-style Feta - 40g

Download the Recipe

Serves 2

GET ROASTIN’
Preheat the oven to 200°C. Pat the chicken pieces dry with paper towel. Place the chicken on one side of a roasting tray. Coat in oil, a squeeze of lemon juice, the ground cumin, some seasoning and the harissa paste. Place the butternut chunks on the other side of the tray. Coat in oil and some seasoning. Roast in the hot oven for 25-30 minutes until cooked through and becoming crispy, shifting halfway.
POPPIN’ SEEDS
Place a pan over a medium heat. Once hot, toast the pumpkin seeds for 3-5 minutes until golden brown, shifting occasionally.
ALL TOGETHER NOW
Once the butternut is cooked, remove from the oven and place in a bowl along with any tray juices. Add in the tahini, a squeeze of lemon juice, ¾ of the chopped coriander, a splash of water or milk and some seasoning. Mash with a fork or potato masher until desired consistency.
FRESH SALAD
Just before serving, toss the rinsed green leaves, radish rounds, a squeeze of lemon juice, a drizzle of oil and some seasoning in a salad bowl.
PLATE IT UP!
Plate up the crispy chicken pieces alongside the butternut mash and the fresh salad. Sprinkle over the remaining coriander and the lemon zest. Garnish with crumbled feta and toasted pumpkin seeds. Nice one, Chef!

Free-range Chicken Leg Quarters - 2
Lemon - 1
Ground Cumin - 20ml
Pesto Princess Harissa Paste - 40ml
Butternut - 500g
Pumpkin Seeds - 20g
Tahini - 20ml
Fresh Coriander - 8g
Green Leaves - 40g
Radish - 40g
Danish-style Feta - 80g

Download the Recipe

Serves 3

GET ROASTIN’
Preheat the oven to 200°C. Pat the chicken pieces dry with paper towel. Place the chicken on a roasting tray. Coat in oil, a squeeze of lemon juice, the ground cumin, some seasoning and the harissa paste. Place the butternut chunks on a separate roasting tray. Coat in oil and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
POPPIN’ SEEDS
Place a pan over a medium heat. Once hot, toast the pumpkin seeds for 3-5 minutes until golden brown, shifting occasionally.
ALL TOGETHER NOW
Once the butternut is cooked, remove from the oven and place in a bowl along with any tray juices. Add in the tahini, a squeeze of lemon juice, ¾ of the chopped coriander, a splash of water or milk and some seasoning. Mash with a fork or potato masher until desired consistency.
FRESH SALAD
Just before serving, toss the rinsed green leaves, radish rounds, a squeeze of lemon juice, a drizzle of oil and some seasoning in a salad bowl.
PLATE IT UP!
Plate up the crispy chicken pieces alongside the butternut mash and the fresh salad. Sprinkle over the remaining coriander and the lemon zest. Garnish with crumbled feta and toasted pumpkin seeds. Nice one, Chef!

Free-range Chicken Leg Quarters - 3
Lemons - 2
Ground Cumin - 30ml
Pesto Princess Harissa Paste - 60ml
Butternut - 750g
Pumpkin Seeds - 30g
Tahini - 30ml
Fresh Coriander - 10g
Green Leaves - 60g
Radish - 60g
Danish-style Feta - 120g

Download the Recipe

Serves 4

GET ROASTIN’
Preheat the oven to 200°C. Pat the chicken pieces dry with paper towel. Place the chicken on a roasting tray. Coat in oil, a squeeze of lemon juice, the ground cumin, some seasoning and the harissa paste. Place the butternut chunks on a separate roasting tray. Coat in oil and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
POPPIN’ SEEDS
Place a pan over a medium heat. Once hot, toast the pumpkin seeds for 3-5 minutes until golden brown, shifting occasionally.
ALL TOGETHER NOW
Once the butternut is cooked, remove from the oven and place in a bowl along with any tray juices. Add in the tahini, a squeeze of lemon juice, ¾ of the chopped coriander, a splash of water or milk and some seasoning. Mash with a fork or potato masher until desired consistency.
FRESH SALAD
Just before serving, toss the rinsed green leaves, radish rounds, a squeeze of lemon juice, a drizzle of oil and some seasoning in a salad bowl.
PLATE IT UP!
Plate up the crispy chicken pieces alongside the butternut mash and the fresh salad. Sprinkle over the remaining coriander and the lemon zest. Garnish with crumbled feta and toasted pumpkin seeds. Nice one, Chef!