Easy Honey Harissa Chicken
with Currant Rice, Roasted Almonds & Mint Yoghurt- Almond
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
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.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 packet
currants
(May be present: Wheat, Gluten, Soy, Milk.)
1 sachet
chicken-style stock powder
1 packet
chicken thigh
1 packet
harissa paste
(May be present: Soy.)
1 bag
mint
1
tomato
1
cucumber
1 bag
baby spinach leaves
1 packet
roasted almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
½ tbs
honey
1 drizzle
white wine vinegar
Utensils
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 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.
• 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.
