Spicy Harissa and Apricot Chicken Tenders

Spicy Harissa and Apricot Chicken Tenders

with Couscous, Tzatziki and Feta

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This meal has a warming balance of sweet and spicy flavours from North Africa. Sweet apricot and spicy harissa coat chicken tenders in a sticky sauce, and a dollop of creamy cucumber tzatziki cools it all down.

Tags:SpicyQuickQuick Prep

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

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Tenders

½ cup



2 tbsp

Apricot Spread

1 tbsp

Harissa Spice Blend

132 g

Mini Cucumber

1 unit

Chicken Broth Concentrate

¼ cup

Feta Cheese, crumbled


100 mL

Greek Yogurt


1 tsp

Garlic Salt

113 g

Baby Tomatoes

1 unit


Not included in your delivery

1 tbsp

Unsalted Butter*


½ tsp


1 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories680 kcal
Fat25 g
Saturated Fat7 g
Carbohydrate63 g
Sugar15 g
Dietary Fiber7 g
Protein52 g
Cholesterol155 mg
Sodium1540 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Aluminum Foil
Measuring Spoons
Box Grater
Small Bowl
Medium Pot
Measuring Cups
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to high.Wash and dry all produce. Pat chicken dry with paper towels. Add chicken, Harissa Spice Blend and 1 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with half the garlic salt and pepper, then toss to coat. Broil in the middle of the oven, flipping halfway through, until cooked through, 8-10 min.** When chicken is done, top with apricot jam, then toss to coat.


While chicken cooks, thinly slice half the cucumber into rounds. Halve tomatoes. Zest, then juice half the lemon. Cut the remaining lemon into wedges. Grate the remaining cucumber directly into a small bowl. Season with salt.


Add 2/3 cup water, 1 tbsp butter (dbl both for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min, until tender.


Drain liquid from grated cucumber. Add yogurt, lemon zest, lemon juice, 1/2 tsp sugar (dbl for 4 ppl) and remaining garlic salt to the bowl with drained cucumber. Season with pepper, then stir to combine.


Fluff couscous with a fork. Season with salt. Divide couscous between bowls, then top with chicken, tomatoes and sliced cucumbers. Sprinkle with feta and dollop tzatziki over top. Squeeze over a lemon wedge, if desired.