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
Harissa Chicken & Butternut Mash
with tahini butternut mash & a fresh salad
Hands on Time: 15 - 30 minutes
Overall Time: 45 - 60 minutes
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)
GET ROASTIN’
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-leg-quarter/" title="View all our recipes with Free-Range Chicken Leg Quarter at eCook">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
GET ROASTIN’
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-leg-quarters/" title="View all our recipes with Free-range Chicken Leg Quarters at eCook">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
GET ROASTIN’
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-leg-quarters/" title="View all our recipes with Free-range Chicken Leg Quarters at eCook">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
GET ROASTIN’
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-leg-quarters/" title="View all our recipes with Free-range Chicken Leg Quarters at eCook">Free-range Chicken Leg Quarters - 4
Lemons - 2
Ground Cumin - 40ml
Pesto Princess Harissa Paste - 80ml
Butternut - 1kg
Pumpkin Seeds - 40g
Tahini - 40ml
Fresh Coriander - 12g
Green Leaves - 80g
Radish - 80g
Danish-style Feta - 160g
Frequently Asked Questions
What is the preparation time for Harissa Chicken & Butternut Mash?
The preparation time for Harissa Chicken & Butternut Mash with tahini butternut mash & a fresh salad is between 15 and 30 minutes.
What is the total time required to make Harissa Chicken & Butternut Mash with tahini butternut mash & a fresh salad?
The total time required to make Harissa Chicken & Butternut Mash with tahini butternut mash & a fresh salad is between 45 and 60 minutes.
How many servings does Harissa Chicken & Butternut Mash provide?
4 servings
What are the main ingredients in Harissa Chicken & Butternut Mash?
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
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?
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
How many calories does Harissa Chicken & Butternut Mash have?
959 calories
How much fat content does Harissa Chicken & Butternut Mash have?
grams
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