Harissa-Spiced Chicken

Harissa-Spiced Chicken

with Chickpea Mash and Parsley-Lemon Crema

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We've dressed up chicken with a cape of this delicious paste – and what a superhero dinner it creates! Mashing chickpeas with zesty lemon and fresh parsley, then topping it with cool lemon crema, this appetizing meal is a winner all the way through to the final bite.


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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

1 can


340 g

Butternut Squash, cubes

56 g

Red Onion, chopped

10 g


1 tbsp

Harissa Paste

1 tbsp


1 tsp

Cumin, ground

1 unit


10 g


100 g

Greek Yogurt


Not included in your delivery

Salt and Pepper*


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories502 kcal
Fat14 g
Saturated Fat2 g
Carbohydrate43 g
Sugar8 g
Dietary Fiber9 g
Protein51 g
Cholesterol104 mg
Sodium489 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Non-Stick Pan
Parchment Paper
Silicone Brush
Garlic Press
Paper Towel
Measuring Cups
Potato Masher
Measuring Spoons
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F (to roast the squash and chicken). Start prepping when the oven comes up to temperature! Wash and dry all produce.* On a baking sheet, toss the squash with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown and tender, 20-22 min.


Meanwhile, in a small bowl, combine harissa paste and 1 tbsp honey (double for 4 ppl). Set aside. Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the chicken. Cook until golden, 2-3 min per side. Remove pan from heat. Transfer chicken to a parchment-lined baking sheet.


Brush the tops of the chicken with the harissa mixture. Roast in the centre of the oven until the chicken is cooked through, 12-14 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**) Meanwhile, mince or grate the garlic. Zest, then juice the lemon(s). Roughly chop the parsley.


Heat the same pan over medium heat. Add another drizzle of oil, then the onions. Cook, stirring often, until softened, 3-4 min. Add the garlic, cumin, 1/2 cup water (double for 4 ppl) and chickpeas, including the liquid from the can(s). Cook, stirring often, until chickpeas are warmed through, 6-8 min.


Remove the pan from the heat. Using a potato masher, roughly mash the chickpeas until they have a chunky-smooth consistency. Stir in the squash, lemon zest, half the parsley and 1 tbsp lemon juice (double for 4 ppl). Season with salt and pepper. (TIP: Taste and add more lemon juice, 1 tsp at a time, if you like a more tangy flavour.)


In another small bowl, combine the yogurt, remaining parsley and 1 tbsp lemon juice (double for 4 ppl). Divide the harissa chicken and chickpea mash between plates. Dollop with the parsley-lemon crema.