Harissa-Fig Chicken and Golden Halloumi Rice
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Harissa-Fig Chicken and Golden Halloumi Rice

Harissa-Fig Chicken and Golden Halloumi Rice

with Garden Greens

Smoky harrissa and sticky fig spread pair up do drive the flavours of this chicken dinner. Crispy seared halloumi adds extra and flavor protein while golden herbed rice lay the perfect foundation for this trip to flavortown!

Allergens:
Milk
Sulphites

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
DifficultyMedium

Ingredients

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

Parsley

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

Sugar*

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1170 kcal
Fat61 g
Saturated Fat28 g
Carbohydrate86 g
Sugar9 g
Dietary Fiber5 g
Protein68 g
Cholesterol295 mg
Sodium2090 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.

Utensils

Medium Pot
Measuring Spoons
Measuring Cups
Large Bowl
Parchment Paper
Baking Sheet
Medium Bowl
Strainer

Instructions

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.
2
  • Once boiling, reduce heat to low. Cover and cook until rice is 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.
3
  • Pat chicken dry with paper towels.
  • Combine chicken, Harissa Spice blend, 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 baking sheet. Spread half the fig spread overtop.
4
  • Roast in the middle of the oven until chicken is 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.
  • Rinse out pan.
5
  • Cut halloumi into 1/4-inch-thick slices.
  • Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
  • Heat the same pan over med.
  • 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 fork, then stir in halloumi and half the parsley.
  • Add spring mix to bowl with cucumber and onions. Toss to coat.
  • Thinly slice chicken.
  • Divide rice and salad between plates.
  • Top rice with chicken. Spoon sauce overtop.
  • Sprinkle remaining parsley overtop.