Harissa Chicken Naans & Roasted Garlic Yoghurt
with Aubergine, Lemony Radish and Lettuce Salad
Looking for a quick and tasty midweek dinner option? Try cooking up our Harissa Chicken Naans, Yoghurt & Salad in just 20 minutes for a delicious and speedy meal.
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
Garlic Clove
1
Aubergine
(May contain Celery)
½
Lemon
1
Red Onion
210
Diced Chicken Thigh
75
Low Fat Natural Yoghurt
(Contains Milk)
50
Harissa Paste
1
Baby Gem Lettuce
100
Radishes
4
Garlic and Coriander Naan
Not included in your delivery
1
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Peel the garlic cloves, and pop into foil with a drizzle of oil and scrunch to enclose it. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Pop the on a baking tray, drizzle with oil and season with salt and pepper. Roast in your oven until soft, 25-30 mins. Add the garlic to the baking tray halfway through cooking.
a) Zest and halve the lemon. Halve, peel and thinly slice the red onion. b) Pop the chicken into a bowl with the lemon zest, half the yoghurt, the harissa paste, a drizzle of oil and season with salt and pepper. Mix well and set aside.
a) Trim the root from the baby gem lettuce then separate the leaves. b) Trim and finely slice the radishes. c) Pop the lettuce and radishes into a bowl and set aside.
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, 4-5 mins. b) Add the red onion to the chicken pan and cook until the onion is soft and the chicken is cooked through, 4-5 mins. c) Once the garlic is roasted, transfer to a board and mash with the back of a fork until smooth. Stir the aubergine into the chicken mixture.
a) Pop the remaining yoghurt into a small bowl with the mashed roasted garlic, half the lemon juice and season with salt and pepper. b) Mix together and set aside. Pop the naans onto a baking tray and put in the oven until warmed through, 2-3 mins. c) Add the remaining lemon juice and olive oil (see ingredients for amounts) to the salad. Season with salt and pepper and mix together.
a) Divide the warmed naans between your plates. b) Top with the chicken and drizzle over the roasted garlic yoghurt and sprinkle over the remaining sumac. c) Serve with the salad alongside. Enjoy!
