Harissa-Fig Chicken and Golden Halloumi Rice
with Garden Greens4.5(131)
:
1170 kcal:
68g :
40 minutesNew
:
- Milk
- Sulphites
- Sesame
- Soy
- Fish
- Egg
- Mustard
- Wheat
- Sulphites
- Gluten
- Milk
- Crustaceans
- Tree nuts
- May contain traces of allergens
- Peanuts
Smoky harissa and sticky fig spread pair up to drive the flavours of this chicken dinner. Crispy seared halloumi adds extra flavour and protein while golden herbed rice lays the perfect foundation for this trip to flavourtown!
2 unit(s)
Chicken Breasts
1 unit(s)
Halloumi Cheese
()
¾ cup
Basmati Rice
1 unit(s)
Red Onion
1 unit(s)
Mini Cucumber
56 g
Spring Mix
7 g
Parsley
2 tbsp
Fig Spread
()
1 tbsp
Red Wine Vinegar
()
1 tbsp
Harissa Spice Blend
()
1.5 tsp
Cumin-Turmeric Spice Blend
()
2 unit(s)
Chicken Broth Concentrate
2 tbsp
Unsalted Butter*
()
¼ tsp
Sugar*
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Large Bowl
•Parchment Paper
•Baking Sheet
•Large Non-Stick Pan
•Medium Bowl
•Small Bowl
•Strainer
1
- Peel, then cut onion into 1/4-inch pieces.
- Heat a medium pot over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, 1tbsp (2 tbsp) butter and three-quarters of the onions. Cook, stirring often, until softened, 2-3 min.
- Add rice and Cumin-Turmeric Spice Blend. Stir to coat.
- Add 1 1/4 cups (2 1/2 cups) water and half the broth concentrate. Bring to a boil over high heat.
2
- Once boiling, reduce heat to low. Cover and cook rice until tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- While rice cooks, finely chop remaining onion.
- Thinly slice cucumber.
- Roughly chop parsley.
- Add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine.
- Add cucumber and remaining onions. Toss to coat. Set aside.
3
- Pat chicken dry with paper towels.
- Combine chicken, Harissa Spice blend and 1/2 tbsp (1 tbsp) oil in a medium bowl. Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.
- Transfer chicken to a parchment-lined baking sheet. Spread half the fig spread over top.
4
- Roast chicken in the middle of the oven until cooked through, 12-14 min.**
- Remove pan from heat. Add remaining vinegar, remaining fig spread, remaining broth concentrate, 1/3 cup (1/2 cup) water and 1 tbsp (2 tbsp) butter. Return pan to heat. Cook, stirring often, until sauce is glossy and slightly thickened, 1-2 min. Transfer sauce to a small bowl. Cover to keep warm.
- Carefully rinse out the pan.
5
- Cut halloumi into 1/4-inch-thick slices.
- Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then halloumi. Cook until golden-brown, 2-3 min per side.
- Transfer halloumi to a cutting board, then cut into 1/4-inch pieces.
6
- Fluff rice with a fork, then stir in halloumi and half the parsley.
- Add spring mix to the bowl with cucumber and onions. Toss to coat.
- Thinly slice chicken.
- Divide rice and salad between plates.
- Top rice with chicken. Spoon fig sauce over top.
- Sprinkle remaining parsley over top.
