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Harissa-Spiced Chicken

Harissa-Spiced Chicken

with Veg Mashed Potatoes and Honey-Glazed Carrots

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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

10 g

Thyme

400 g

Russet Potato

10 g

Garlic

340 g

Heirloom Carrots

2 tbsp

Harissa Paste

1 tbsp

Honey

1 unit

Vegetable Broth Concentrate

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2849 kJ
Calories681 kcal
Fat26 g
Saturated Fat9 g
Carbohydrate69 g
Sugar19 g
Dietary Fiber9 g
Protein47 g
Cholesterol129 mg
Sodium625 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Pot
Large Non-Stick Pan
Medium Bowl
Potato Masher
Strainer
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F (to roast the carrots and chicken). Start prepping when the oven comes up to temperature!

2

Wash and dry all produce.* Strip 1 1/2 tsp thyme leaves (double for 4 ppl) from the sprigs. On a baking sheet, toss the carrots, thyme and 1 1/2 tsp honey (double for 4 ppl) 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, 23-25 min.

3

Meanwhile, peel, then cut the potatoes into 1/2-inch cubes. In a medium pot, combine the potatoes with enough salted water to cover. Bring to a boil over medium-high heat. Cook the potatoes until fork-tender, 12-15 min.

4

Meanwhile, in a medium bowl, stir together the harissa and remaining honey. Pat chicken dry with paper towels. Coat each breast with as much harissa mixture as you like. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until golden-brown, 2-3 min per side.

5

Transfer the chicken to the baking sheet with the carrots. Roast in the oven until cooked through, 14-16 min. (TIP: Cook to a min. internal temp. of 165°F, as size may vary.**)

6

Meanwhile, mince or grate the garlic. Drain the potatoes. Set aside. Heat the same pot over medium heat. Add a drizzle of oil, then the garlic. Cook until fragrant, 1 min. Add the potatoes, broth concentrate(s) and 2 tbsp water (double for 4 ppl). Using a fork or potato masher, mash 2 tbsp butter (double for 4 ppl) into the potatoes until smooth.

7

Divide the roasted carrots, harissa chicken and mashed potatoes between plates.