Harissa Chicken
with Sweet Potato Mash and Green Beans
Instructions
1 Make mash
Peel and chop the sweet potatoes into bite-size pieces. Add them to a pan of salted boiling water. Cook the potatoes for 15 min or until soft. Once soft, drain the potatoes and return them to the pan. Add the Grana padano and butter. Mash until smooth. Season.
2 Start chicken
Meanwhile, chop the onion and de-seed and chop the red bell pepper. Chop the coriander and set aside.
3 Cook
Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken with a pinch of salt. Fry for 3 min on each side. Add the onion, bell pepper, garlic paste, cumin, coriander powder, smoked paprika and harissa paste (spicy!). Cook for 8 min stirring occasionally. Remove the chicken and set aside.
4 Green beans
Meanwhile, wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.
5 Blend harissa
Add the onion, bell pepper and chicken stock cube and measured water to a food processor or blender. Blend until smooth. Return the blended sauce to the pan. Return the chicken to the pan and simmer over a medium heat for 3 min.
6 Serve
Plate the mash and green beans. Top with the chicken, pour the harissa sauce around the plate. Garnish with the chopped coriander.
Tips for fussy eaters
Sensitive to spice? Go easy on the harissa!
Pro tip
Marinate the chicken for up to 24 hours in advance.
Enjoy this fun blend of sweet and spicy flavours.
Cooking Time: 30 min
Equipment Required: Food processor, Blender
Cals 683 · Prot 60 · Carbs 53 · Fat 25
Ingredients
Chicken
Sweet potato mash
Sides and garnish
Enjoy this fun blend of sweet and spicy flavours.
Cooking Time: 30 min
Equipment Required: Food processor, Blender
Cals 683 · Prot 60 · Carbs 53 · Fat 25
Instructions
1 Make mash
Peel and chop the sweet potatoes into bite-size pieces. Add them to a pan of salted boiling water. Cook the potatoes for 15 min or until soft. Once soft, drain the potatoes and return them to the pan. Add the Grana padano and butter. Mash until smooth. Season.
2 Start chicken
Meanwhile, chop the onion and de-seed and chop the red bell pepper. Chop the coriander and set aside.
3 Cook
Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken with a pinch of salt. Fry for 3 min on each side. Add the onion, bell pepper, garlic paste, cumin, coriander powder, smoked paprika and harissa paste (spicy!). Cook for 8 min stirring occasionally. Remove the chicken and set aside.
4 Green beans
Meanwhile, wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.
5 Blend harissa
Add the onion, bell pepper and chicken stock cube and measured water to a food processor or blender. Blend until smooth. Return the blended sauce to the pan. Return the chicken to the pan and simmer over a medium heat for 3 min.
6 Serve
Plate the mash and green beans. Top with the chicken, pour the harissa sauce around the plate. Garnish with the chopped coriander.
Tips for fussy eaters
Sensitive to spice? Go easy on the harissa!
Pro tip
Marinate the chicken for up to 24 hours in advance.
Ingredients
Chicken
Sweet potato mash
Sides and garnish
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