Harissa Roasted Chicken Thighs
with Chickpea Salad
Harissa brings this dish alive with rich, intense spice flavours.
Cals 596 · Prot 58 · Carbs 66 · Fat 14
Calorie Smart
45 min
Harissa brings this dish alive with rich, intense spice flavours.
Cals 596 · Prot 58 · Carbs 66 · Fat 14
Calorie Smart
Ingredients
Chicken
Skinless boneless chicken thighs
400 Grams
Harissa paste
20 Grams
Coriander cumin powder
4 Grams
Garlic paste
10 Grams
Tomato paste
30 Grams
Salt
0.5 Tsp
Olive oil
0.5 Tbsp
Chickpea Salad
Chickpeas
240 Grams
Red onion
1 Piece
Garlic cloves
2 Piece
Fresh mint
10 Grams
Cucumber
1 Piece
Lemon
1 Piece
Olive oil
1 Tbsp
Sumac
4 Grams
Salt
0.5 Tsp
Roasted veg
Yellow pepper
1 Piece
Cherry tomatoes
250 Grams
Olive oil
0.5 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Zaatar
5 Grams
Parsley Yogurt
Fresh parsley
15 Grams
Natural yogurt
4*
170 Grams
Salt
0.5 Tsp
Allergens
*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2494 / 596 |
| Fats (g) | 13.8 |
| of which saturated (g) | 3.6 |
| Carbohydrates (g) | 66 |
| of which sugars (g) | 16.6 |
| Fibers (g) | 13.4 |
| Proteins (g) | 58.1 |
| Salt (g) | 3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Pre heat the oven to 200°C/180°C fan.
- Deseed and chop the yellow pepper into strips.
- In a large bowl mix the harissa (spicy!), coriander cumin powder, garlic paste, tomato paste, salt and olive oil.
- Add chicken thighs and coat fully with the marinade.
Tip! Leave the chicken to marinate overnight and if you don't like it too spicy, go easy on the harissa.
2 Roast veg
- Add the peppers and cherry tomatoes into an oven proof baking dish.
- Drizzle with olive oil and sprinkle with salt, pepper and zaatar.
- Roast in the oven for 15 mins.
3 Make salad
- Meanwhile, drain and rinse the chickpeas.
- Peel and finely slice the red onion.
- Peel and mince the garlic. Cut the lemon in half.
- Pick and finely chop the mint.
- Cut the cucumber into quarter circles.
- In a large bowl add the olive oil, sumac, a squeeze of lemon juice (retaining the squeezed fruit) and a pinch of salt.
- Add the other salad ingredients, mix well and set aside.
Tip! Don't like it too garlicky, go easy on the garlic.
4 Roast chicken
- Place the marinated chicken (with any remaining marinade) and squeezed lemons on top of the peppers and tomatoes and roast for a further 20 min.
Tip! Like your chicken a little charred, add an extra 5 min to the cooking time.
5 Make parsley yogurt
- Meanwhile, pick and finely chop the parsley.
- In a small bowl add the yogurt and parsley (saving some for garnish) and mix well.
- Season with salt to taste.
Tip! Mix the yogurt well before adding the parsley to remove any lumps.
6 Serve
- Serve the Harissa Roasted Chicken Thighs with Chickpea Salad and Roasted Peppers and Tomatoes alongside.
- Enjoy the refreshing parsley yogurt to cool down the dish.
Tip! Squeeze the roasted lemons over the dish for an extra citrusy flavour.
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