Honey Glazed Chicken & Harissa Veg Flatbreads
with Sweet Potato Wedges and Pickled Red Onion
This Honey Glazed Chicken & Harissa Veg Flatbreads is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Sweet Potato
1
Smoked Paprika
1
Red Onion
1
Green Pepper
(May contain Celery)
125
Baby Plum Tomatoes
50
Harissa Paste
15
Cider Vinegar
(Contains Sulphites)
260
Diced Chicken Thigh
15
Honey
100
Feta Cheese
75
Greek Style Natural Yoghurt
(Contains Milk)
2
Plain Naans
(Contains Milk, Cereals containing gluten)
1
Coriander
Not included in your delivery
1
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the sweet potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then sprinkle on half the smoked paprika. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into thin strips. Halve the tomatoes. Pop the pepper and tomatoes onto another baking tray. Drizzle with oil, half the harissa paste and season with salt and pepper. Use your hands to coat the veggies. Roast on the middle shelf of your oven until golden and soft, 15-20 mins.
Pop the onion into a small bowl and add the cider vinegar and sugar (see ingredients for amount). Add a pinch of salt, mix together and set aside.
Heat a drizzle of oil in a large frying pan on a medium-high heat. Once the oil is hot, add the chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. Once browned, add the remaining smoked paprika and honey to the pan and cook for 1 more min, stirring to glaze the chicken. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Crumble the feta into a small bowl. When the wedges have 5-10 mins left, sprinkle over half the feta and return to the oven for the remaining cooking time. In another small bowl, combine the yoghurt (see ingredients for amount) with the remaining harissa paste. Drain your pickled onions. Pop the flatbreads in the oven until warm and starting to turn golden, 3-4 mins. Roughly chop the coriander (stalks and all).
Pop the flatbreads onto your plates and spread over half of the harissa yoghurt. Top with the roasted veg, glazed chicken and pickled red onions. Finish with a sprinkle of the remaining feta and the coriander. Drizzle over the remaining yoghurt and serve the sweet potato wedges alongside. Enjoy!
