eCook Meal
HARISSA CHICKEN ROAST
with minty roast carrots, an aromatic spice rub & sunflower seeds
A quick, scrumptious roast of chicken pieces baked in a spice blend of coriander, cumin, turmeric, cinnamon, and ajowan; accompanied by crispy chickpeas and carrot wedges. Round it off with drippings of harissa yoghurt dressing and a leafy pickled red onion salad.
Serving guide
Choose your portion size.
Chicken & VEG ROAST
Preheat the oven to 200°C. Place the Chicken pieces on a roasting tray and pat dry with some paper towel. Coat in oil, the African Rub, and some seasoning. Scatter the carrot wedges around the chicken, coat in oil, and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. Place the drained Chickpeas in a bowl, coat in oil, and season to taste. At the halfway mark, add the chickpeas to the tray and return to the oven for the remaining roasting time until crispy.
PICKLE THE ONION & TOAST THE SEEDS
Place the sliced onion in a bowl with the pickling liquid, a generous pinch of salt, and a splash of lukewarm water. Toss to coat and set aside to pickle until serving. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
HARISSA DRESSING & CRISP LEAVES
Place the Yoghurt in a small bowl and mix in the harissa paste to taste. Gradually add water in 5ml increments until drizzling consistency. Season to taste and set aside. Place the rinsed green leaves in a bowl with a drizzle of olive oil and some seasoning. Toss to coat and set aside for serving.
FINISH IT OFF
When the roast is ready, drain the pickled red onion and add some of the pickling liquid to the harissa Yoghurt (to taste). Toss the chopped mint through the carrot and Chickpeas.
YOUR ROAST IS SERVED
Dish up some minty roast Carrot and Chickpeas and top with the crispy, spiced chicken pieces. Serve the dressed green leaves on the side with a sprinkling of pickled red onion. Cover the whole lot in drizzles of harissa yoghurt dressing and scatter over the toasted sunflower seeds. Wow, Chef!
Chicken & VEG ROAST
Preheat the oven to 200°C. Place the Chicken pieces on a roasting tray and pat dry with some paper towel. Coat in oil, the African Rub, and some seasoning. Spread out the carrot wedges on a separate roasting tray, coat in oil, and season to taste. Pop both trays in the hot oven and roast for 30-35 minutes until cooked through and becoming crispy. Place the drained Chickpeas in a bowl, coat in oil, and season to taste. At the halfway mark, scatter the chickpeas over the tray of carrot and return to the oven for the remaining roasting time until the chickpeas are crispy.
PICKLE THE ONION & TOAST THE SEEDS
Place the sliced onion in a bowl with the pickling liquid, a generous pinch of salt, and a splash of lukewarm water. Toss to coat and set aside to pickle until serving. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
HARISSA DRESSING & CRISP LEAVES
Place the Yoghurt in a small bowl and mix in the harissa paste to taste. Gradually add water in 5ml increments until drizzling consistency. Season to taste and set aside. Place the rinsed green leaves in a bowl with a drizzle of olive oil and some seasoning. Toss to coat and set aside for serving.
FINISH IT OFF
When the roast is ready, drain the pickled red onion and add some of the pickling liquid to the harissa Yoghurt (to taste). Toss the chopped mint through the carrot and Chickpeas.
YOUR ROAST IS SERVED
Dish up some minty roast Carrot and Chickpeas and top with the crispy, spiced chicken pieces. Serve the dressed green leaves on the side with a sprinkling of pickled red onion. Cover the whole lot in drizzles of harissa yoghurt dressing and scatter over the toasted sunflower seeds. Wow, Chef!
Chicken & VEG ROAST
Preheat the oven to 200°C. Place the Chicken pieces on a roasting tray and pat dry with some paper towel. Coat in oil, the African Rub, and some seasoning. Spread out the carrot wedges on a separate roasting tray, coat in oil, and season to taste. Pop both trays in the hot oven and roast for 30-35 minutes until cooked through and becoming crispy. Place the drained Chickpeas in a bowl, coat in oil, and season to taste. At the halfway mark, scatter the chickpeas over the tray of carrot and return to the oven for the remaining roasting time until the chickpeas are crispy.
PICKLE THE ONION & TOAST THE SEEDS
Place the sliced onion in a bowl with the pickling liquid, a generous pinch of salt, and a splash of lukewarm water. Toss to coat and set aside to pickle until serving. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
HARISSA DRESSING & CRISP LEAVES
Place the Yoghurt in a small bowl and mix in the harissa paste to taste. Gradually add water in 5ml increments until drizzling consistency. Season to taste and set aside. Place the rinsed green leaves in a bowl with a drizzle of olive oil and some seasoning. Toss to coat and set aside for serving.
FINISH IT OFF
When the roast is ready, drain the pickled red onion and add some of the pickling liquid to the harissa Yoghurt (to taste). Toss the chopped mint through the carrot and Chickpeas.
YOUR ROAST IS SERVED
Dish up some minty roast Carrot and Chickpeas and top with the crispy, spiced chicken pieces. Serve the dressed green leaves on the side with a sprinkling of pickled red onion. Cover the whole lot in drizzles of harissa yoghurt dressing and scatter over the toasted sunflower seeds. Wow, Chef!
Chicken & VEG ROAST
Preheat the oven to 200°C. Place the Chicken pieces on a roasting tray and pat dry with some paper towel. Coat in oil, the African Rub, and some seasoning. Spread out the carrot wedges on a separate roasting tray, coat in oil, and season to taste. Pop both trays in the hot oven and roast for 35-40 minutes until cooked through and becoming crispy. Place the drained Chickpeas in a bowl, coat in oil, and season to taste. At the halfway mark, scatter the chickpeas over the tray of carrot and return to the oven for the remaining roasting time until the chickpeas are crispy.
PICKLE THE ONION & TOAST THE SEEDS
Place the sliced onion in a bowl with the pickling liquid, a generous pinch of salt, and a splash of lukewarm water. Toss to coat and set aside to pickle until serving. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
HARISSA DRESSING & CRISP LEAVES
Place the Yoghurt in a bowl and mix in the harissa paste to taste. Gradually add water in 5ml increments until drizzling consistency. Season to taste and set aside. Place the rinsed green leaves in a bowl with a drizzle of olive oil and some seasoning. Toss to coat and set aside for serving.
FINISH IT OFF
When the roast is ready, drain the pickled red onion and add some of the pickling liquid to the harissa Yoghurt (to taste). Toss the chopped mint through the carrot and Chickpeas.
YOUR ROAST IS SERVED
Dish up some minty roast Carrot and Chickpeas and top with the crispy, spiced chicken pieces. Serve the dressed green leaves on the side with a sprinkling of pickled red onion. Cover the whole lot in drizzles of harissa yoghurt dressing and scatter over the toasted sunflower seeds. Wow, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R111.70
for 4 servings · R27.92 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-Range Chicken Pieces needs 8Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
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Carrots needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Plain Yoghurt needs 100 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 33% of packR6.66
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Red Onion needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Harissa Paste
- NOMU African Rub
- Pickling Liquid
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for HARISSA CHICKEN ROAST?
The preparation time for HARISSA CHICKEN ROAST with minty roast carrots, an aromatic spice rub & sunflower seeds is between 15 and 25 minutes.
What is the total time required to make HARISSA CHICKEN ROAST with minty roast carrots, an aromatic spice rub & sunflower seeds?
The total time required to make HARISSA CHICKEN ROAST with minty roast carrots, an aromatic spice rub & sunflower seeds is between 40 and 50 minutes.
How many servings does HARISSA CHICKEN ROAST provide?
4 servings
What are the main ingredients in HARISSA CHICKEN ROAST?
Carrot, Chicken, Chickpeas, Fresh Mint, Green Leaves, Nomu African Rub, Pesto Princess Harissa Paste, Pickling Liquid, Red Onion, Sunflower Seeds, Yoghurt
What is the nutritional information of HARISSA CHICKEN ROAST?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare HARISSA CHICKEN ROAST?
HARISSA DRESSING & CRISP LEAVES: Place the yoghurt in a small bowl and mix in the harissa paste to taste. Gradually add water in 5ml increments until drizzling consistency. Season to taste and set aside. Place the rinsed green leaves in a bowl with a drizzle of olive oil and some seasoning. Toss to coat and set aside for serving. PICKLE THE ONION & TOAST THE SEEDS: Place the sliced onion in a bowl with the pickling liquid, a generous pinch of salt, and a splash of lukewarm water. Toss to coat and set aside to pickle until serving. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. CHICKEN & VEG ROAST: Preheat the oven to 200°C. Place the chicken pieces on a roasting tray and pat dry with some paper towel. Coat in oil, the African Rub, and some seasoning. Spread out the carrot wedges on a separate roasting tray, coat in oil, and season to taste. Pop both trays in the hot oven and roast for 30-35 minutes until cooked through and becoming crispy. Place the drained chickpeas in a bowl, coat in oil, and season to taste. At the halfway mark, scatter the chickpeas over the tray of carrot and return to the oven for the remaining roasting time until the chickpeas are crispy. FINISH IT OFF: When the roast is ready, drain the pickled red onion and add some of the pickling liquid to the harissa yoghurt (to taste). Toss the chopped mint through the carrot and chickpeas. YOUR ROAST IS SERVED: Dish up some minty roast carrot and chickpeas and top with the crispy, spiced chicken pieces. Serve the dressed green leaves on the side with a sprinkling of pickled red onion. Cover the whole lot in drizzles of harissa yoghurt dressing and scatter over the toasted sunflower seeds. Wow, Chef!
What should be prepared from my kitchen to make HARISSA CHICKEN ROAST?
Carrot, Chicken, Chickpeas, Fresh Mint, Green Leaves, Nomu African Rub, Pesto Princess Harissa Paste, Pickling Liquid, Red Onion, Sunflower Seeds, Yoghurt
How many calories does HARISSA CHICKEN ROAST have?
calories
How much fat content does HARISSA CHICKEN ROAST have?
grams