Chermoula Chicken and Warm Panzanella Pasta Salad
with Harissa, Baby Plum Tomatoes and Ciabatta Croutons
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 unit(s)
Red Onion
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
125 grams
Baby Plum Tomatoes
2 unit(s)
British Chicken Breasts
1 sachet(s)
Chermoula Spice Mix
90 grams
Ditali Pasta
(Contains Cereals containing gluten May contain Milk, Soya)
50 grams
Harissa Paste
(Contains Sulphites)
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
20 grams
Wild Rocket
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
1 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve and peel the onion, then cut each half into 4 wedges. Tear the ciabatta into roughly 2cm chunks.
Pop the baby plum tomatoes and onion wedges onto one side of a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat.
When the oven is hot, roast on the middle shelf until the onion has softened and the tomatoes have started to burst, 15-20 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Season the chicken with salt and pepper. Sprinkle over the chermoula style spice mix. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side.
When the veg have 10 mins remaining, remove from the oven, pop the ciabatta chunks onto the empty side of the tray.
Drizzle with oil, season with salt and pepper and toss to coat well. Return for the remaining cook time until the croutons are crispy and golden, 8-10 mins. Then remove from the oven and set aside.
Meanwhile boil a full kettle.
Pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to the boil.
Add the ditali pasta to the water and bring back to the boil. Cook until tender, 10 mins.
Once cooked, drain in a colander, rinse with cold water and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.
Meanwhile, in a large salad bowl, combine the harissa paste (add less if you'd prefer things milder), cider vinegar, olive oil for the dressing and half the honey (see pantry for both amounts).
Season with salt and pepper and mix well.
When everything's ready, add the cooked pasta, croutons and roasted veg to the bowl with the dressing. Toss to coat. Carefully fold in the rocket leaves.
Drizzle the remaining honey over the cooked chicken. Thinly slice the fillets withdways.
Share the warm pasta salad between serving bowls. Top with the chermoula spiced chicken.
Drizzle over the mayo (see pantry for amount) to finish.
Enjoy!
