Quick Honey Harissa Chicken
with Currant Rice, Roasted Almonds & Mint Yoghurt
- Milk
- Almond
- Celery
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Roasted Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Baby Spinach Leaves
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Harissa Paste
1 packet
Currants
(May be present: Gluten, Soy, Wheat, Milk.)
1 packet
Mint
330 g
Chicken Thigh
1
Tomato
1
Cucumber
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain, then return rice to saucepan. • Stir through currants and chicken-style stock powder. Cover to keep warm.
• While the rice is cooking, heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook chicken thigh, turning occasionally, until cooked through, 10-14 minutes. • In the last minute of cook time, add harissa paste and honey, turning to coat. TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, roughly chop mint leaves, tomato and cucumber. • In a small bowl, combine Greek-style yoghurt and mint. Season with salt and pepper to taste, then set aside. • In a medium bowl, combine tomato, cucumber and baby spinach leaves with a drizzle of white wine vinegar and olive oil. Toss to coat. Season to taste.
• Slice the honey harissa chicken. • Divide chicken, currant rice and salad between plates. • Spoon over any sauce from the pan. Serve topped with mint yoghurt and roasted almonds.
