HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHarissa Chicken
Harissa Chicken

Harissa Chicken

with Rustic Hummus Smash and Baby Spinach Leaves

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“Just how rustic is this smash?” we hear you ask into the void. But lo, the void replyeth! “This smash is rustic, you’ll be making your own tahini for it. And it’s easy as!” Nice one.


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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 packet

sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

1 tub

harissa paste

2 fillet

free range chicken breast

1 cube

chicken stock

1 bag

baby spinach leaves



1 clove


½ sachet


1 tin


1 bunch


Not included in your delivery

½ tsp

sesame oil


½ cup


1.5 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2490 kJ
Fat31.4 g
of which saturates5.8 g
Carbohydrate21.2 g
of which sugars1.6 g
Dietary Fibre0 g
Protein51 g
Cholesterol0 mg
Sodium193 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Food Processor
Mortar and pestle
Baking Dish
Large Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200oC/180oC fan forced. Juice the lemon. Peel and crush the garlic. Drain and rinse the chickpeas. Finely chop the parsley leaves.


Heat a medium frying pan over a medium-high heat. Add the sesame seeds and toast, stirring o en, for 3-4 minutes, or until golden. Transfer to a pestle and mortar and grind to a powder (use a circular motion!) Add the sesame oil and 1-2 tbs of the water and stir to combine. Season with salt and pepper. TIP: if you dont have a pestle and mortar, you can blend with a small food processor.


Combine the harissa paste and 1/3 of the olive oil in a medium bowl and season with salt. Add the chicken breast and toss to coat in the marinade.


Heat 1/3 of the olive oil in a medium ovenproof frying pan over a medium-high heat. Cook the chicken breast for 2 minutes on each side or until golden. Crumble in the chicken stock cube, the remaining water and 1/2 the lemon juice. Transfer to the oven to cook for 8-10 minutes, or until cooked through. Stir through the baby spinach leaves. TIP: if you don't have a ovenproof frying pan, transfer chicken to a baking dish to cook in the oven.


Meanwhile, heat the remaining olive oil in the same medium frying pan over a medium heat. Add the garlic and cumin and cook for 1 minute, or until fragrant. Add the chickpeas and cook for 3-4 minutes, or until starting to brown. Add the parsley and lemon juice to taste. Remove from the heat and using a fork or potato masher, roughly smash the chickpeas. Add a dash of water if they look too dry and season to taste with salt and pepper.


Divide the hummus smash between plates and top with the baby spinach leaves and harissa chicken. Spoon any leftover sauce from the pan over the chicken.