Smart Harissa-Roasted Chicken
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Smart Harissa-Roasted Chicken

Smart Harissa-Roasted Chicken

with Tomato-Bulgur Pilaf and Mint-Yogurt Sauce

In this all-star dish, bulgur pilaf gets a delightful boost from caramelized tomatoes with garlic, while chicken gets beautiful colour and rich flavour from our warm and smoky Harissa Spice Blend. The refreshing mint-yogurt sauce is the final component that ties everything together in this North African-inspired dish!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Carb Smart
Calorie Smart
Low CO2

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

Preparation Time25 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

½ cup

Bulgur Wheat

(Contains Wheat)

1 tbsp

Harissa Spice Blend

56 g

Baby Spinach

100 mL

Greek Yogurt

(Contains Milk)

7 g


2 unit(s)

Garlic, cloves

½ unit(s)


1 unit(s)

Chicken Broth Concentrate

Not included in your delivery

2 tbsp


0.63 tsp


0.13 tsp


2 unit(s)


Nutrition Values

Calories540 kcal
Fat22 g
Saturated Fat4.5 g
Carbohydrate47 g
Sugar4 g
Dietary Fiber4 g
Protein40 g
Cholesterol137 mg
Sodium1410 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 Non-Stick Pan
Paper Towel
Small Bowl


Start pilaf

Before starting, wash and dry all produce.Garlic Guide for Step 4: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Peel, then mince or grate garlic.Cut tomatoes into 1/2-inch pieces.Heat a medium pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then tomatoes. Cook, stirring often, until tomatoes are very soft and start to break down, 3-5 min.Add half the garlic. Cook, stirring often, until fragrant, 30 sec.

Cook pilaf

Add broth concentrate, 2/3 cup (1 cup) water and 1/2 tsp (1 tsp) salt to the pot with tomatoes. Cover and bring to a boil over high. Once boiling, stir in bulgur, then return water to a boil. Cover and remove from heat. Let stand until bulgur is tender and liquid is absorbed, 18-20 min.

Cook chicken

Meanwhile, heat a large non-stick pan over medium heat. While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and Harissa Spice Blend.When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry until golden-brown and cooked through, 3-4 min per side.**

Prep and make mint-yogurt sauce

Meanwhile, roughly chop spinach.Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.Finely chop mint.Add yogurt, lemon zest, 1/2 tbsp (1 tbsp) lemon juice, 1 tbsp (2 tbsp) water, 1 tbsp (2 tbsp) mint and 1/2 tsp (1 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine. (TIP: Add 1/4 tsp [1/2 tsp] sugar for a more balanced sauce.)

Finish pilaf

Add spinach to the pot with pilaf. Season with salt and pepper, to taste. Stir until spinach is slightly wilted, 30 sec.

Finish and serve

Divide tomato-bulgur pilaf between plates. Top with harissa-roasted chicken. Dollop mint-yogurt sauce over top. Sprinkle with any remaining mint, if desired. Squeeze a lemon wedge over top, if desired.

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