Harissa Chicken Naans
with Roasted Garlic Yoghurt and Tomato & Rocket Salad
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 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
(May contain Celery)
240 grams
Diced British Chicken Thigh
½ sachet(s)
Chermoula Spice Mix
50 grams
Harissa Paste
(Contains Sulphites)
75 grams
Low Fat Natural Yoghurt
(Contains Milk)
20 grams
Wild Rocket
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
Not included in your delivery
1 tbsp
Olive Oil
Nutritional information
Instructions
a) Preheat your oven to 220°C.
b) Peel the garlic cloves, pop into a small piece of foil with a drizzle of oil and scrunch to enclose it.
c) Halve the pepper and discard the core and seeds. Slice into thin strips then pop onto a baking tray. Drizzle with oil and season with salt and pepper.
d) When the oven is hot, add the garlic parcel to the pepper tray and roast on the top shelf until soft, 10-12 mins.
a) Meanwhile, pop the chicken into a bowl with the chermoula, harissa paste, half the yoghurt and a drizzle of oil.
c) Season with salt and pepper. Mix well and set aside. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
a) Heat a large frying pan on medium-high heat. Once hot, add the chicken with its marinade and cook, stirring frequently, until golden brown, 8-10 mins.
b) Once the veg is roasted, remove the garlic from the foil then pop into a small bowl and mash with a fork.
a) Add the pepper to the chicken pan and keep warm on a low heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Add the remaining yoghurt to the garlic bowl. Season with salt and pepper. Mix together and set aside.
b) Put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
a) Divide the warmed naans between your plates.
b) Top with the chicken and drizzle over the garlic yoghurt.
c) Top with a scattering of rocket.
Enjoy!
