Harissa Chicken and Roasted Cauliflower
with Green Beans, Roast Potatoes and Yoghurt Drizzle
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
450 grams
Potatoes
300 grams
Cauliflower Florets
½ sachet(s)
Chermoula Spice Mix
190 grams
Diced British Chicken Thigh
80 grams
Green Beans
50 grams
Harissa Paste
(Contains Sulphites)
75 grams
Low Fat Natural Yoghurt
(Contains Milk)
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When your oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve any large cauliflower florets, then arrange on another baking tray. Drizzle with oil and season with salt and pepper, then sprinkle over the chermoula spice mix (add less if you'd prefer things milder).
Toss to coat, then spread out in a single layer.
When the potatoes have been in the oven for 10 mins, roast the cauliflower on the middle shelf until soft and golden at the edges, 15-20 mins. Turn halfway through.
While the veg roasts, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and season with salt and pepper. Fry until browned all over and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, trim the green beans and chop into thirds.
Once the chicken is fully cooked, add the green beans to the pan.
Stir-fry until the beans are tender, 6-7 mins.
Once the potatoes are roasted, add them to the chicken and stir in the harissa paste (add less if you'd prefer things milder).
Cook for 1-2 mins, stirring to make sure the chicken and veg are evenly coated.
Season to taste with salt and pepper, then remove from the heat.
Share the harissa chicken and veg between your bowls.
Top with the roasted cauliflower and drizzle over the yoghurt.
Enjoy!
