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Easy Honey Harissa Chicken

Easy Honey Harissa Chicken

with Currant Rice, Roasted Almonds & Mint Yoghurt

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This recipe is brought to you by our mildly spiced red harissa paste, a 'secret' shortcut ingredient that adds all the flavour you need, fast. Slather it on succulent seared chicken thighs, then whip up some super tasty sides for a dinner that's ready in a flash.

Tags:QuickQuick PrepNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:Tree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

basmati rice

1 packet

currants

1 sachet

chicken-style stock powder

1 packet

chicken thigh

1 packet

harissa paste

1 bag

mint

1

tomato

1

cucumber

1 bag

baby spinach leaves

1 packet

roasted almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

½ tbs

honey

1 drizzle

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2846 kJ
Fat20.7 g
of which saturates4.5 g
Carbohydrate78.6 g
of which sugars15.9 g
Protein42.4 g
Sodium758 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• While the chicken is cooking, roughly chop mint leaves, tomato and cucumber. • In a small bowl, combine Greek-style yogurt 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.

4

• Divide honey harissa chicken, currant rice and salad between plates, spooning over any sauce from the pan. • Serve topped with mint yoghurt and roasted almonds.