Harissa-Fig Chicken and Golden Halloumi Rice
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Harissa-Fig Chicken and Golden Halloumi Rice

Harissa-Fig Chicken and Golden Halloumi Rice

with Garden Greens

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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time12 minutes


serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Halloumi Cheese

(Contains Milk)

¾ cup

Basmati Rice

1 unit(s)

Red Onion

1 unit(s)

Mini Cucumber

56 g

Spring Mix

7 g


2 tbsp

Fig Spread

(May contain Soy, Crustaceans, Milk, Sesame, Fish, Sulphites, Wheat, Mustard, Egg)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tbsp

Harissa Spice Blend

(May contain Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg)

1.5 tsp

Cumin-Turmeric Spice Blend

(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

2 unit(s)

Chicken Broth Concentrate

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


3 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories1160 kcal
Fat61 g
Saturated Fat28 g
Carbohydrate85 g
Sugar9 g
Dietary Fiber5 g
Protein68 g
Cholesterol295 mg
Sodium2010 mg
Trans Fat1 g
Potassium1150 mg
Calcium750 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Large Bowl
Parchment Paper
Baking Sheet
Large Non-Stick Pan
Medium Bowl
Small Bowl


Start rice
  • 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.
Cook rice and prep
  • 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.
Sear chicken
  • 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.
Finish chicken and make fig sauce
  • 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.
Sear halloumi
  • 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.
Finish and serve
  • 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.