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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.

Tags:Spicy
Allergens:Milk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

1 can

Chickpeas

340 g

Butternut Squash, cubes

56 g

Red Onion, chopped

10 g

Garlic

1 tbsp

Harissa Paste

1 tbsp

Honey

1 tsp

Cumin, ground

1 unit

Lemon

10 g

Parsley

100 g

Greek Yogurt

(ContainsMilk/Lait)

Not included in your delivery

Salt and Pepper*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories502 kcal
Fat14 g
Saturated Fat2 g
Carbohydrate43 g
Sugar8 g
Dietary Fiber9 g
Protein51 g
Cholesterol104 mg
Sodium489 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Non-Stick Pan
Parchment Paper
Silicone Brush
Garlic Press
Zester
Paper Towel
Measuring Cups
Potato Masher
Measuring Spoons
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.)

6

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.