Harissa Chicken and Lentil Jumble
with Feta and Lemony Dill Drizzle
.
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
Courgette
(May contain Celery)
1
Ground Cumin
1
Red Onion
½
Lemon
1
Dill
75
Feta Cheese
1
Lentils
210
Diced Chicken Thigh
50
Harissa Paste
1
Vegetable Stock Powder
Not included in your delivery
1
Olive Oil
75
Water
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C. b) Chop the sweet potatoes into 2cm chunks (no need to peel). Put the sweet potato chunks on a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer and roast on the top shelf of your oven until golden, 17-20 mins. c) Meanwhile, trim the courgette then halve lengthways. Thinly slice widthways. d) Add the courgette to the baking tray with the sweet potato, scatter over the cumin and season with salt and pepper. e) Toss to coat, then arrange in a single layer. Roast until golden brown and soft, 15-18 mins (or for the remaining potato cook time).
a) Halve, peel and thinly slice the onion. b) Zest and halve the lemon.c) Roughly chop the dill (stalks and all).d) Crumble the feta.e) Drain and rinse the lentils in a sieve.
a) Heat a drizzle of oil in a large frying pan over medium high heat. b) Once hot, add the chicken and stir fry until golden brown all over, 5-6 mins.c) Add the onion and cook until softened, 3-4 mins. d) Stir through the harissa paste and cook for a further 1 minute.
a) Add the lentils, stock powder and water (see ingredients for amount), season with salt and pepper and stir together. b) Simmer until everything is piping hot and the chicken is cooked through, 2-3 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.c) Meanwhile, squeeze the lemon juice into a small bowl and add the dill and olive oil (see ingredients for amount), season with salt and pepper and stir together.
a) Once the veg have roasted, add to the lentils along with a pinch of lemon zest. Stir together to combine.b) Add a splash more water if it is dry.
a) Divide the jumble between plates, scatter over the feta and drizzle over the lemony dill dressing.b) Sprinkle over any remaining lemon zest. c) Enjoy!
