Harissa-and-Fig Chicken with Golden Halloumi Rice

Special

New

and Garden Greens

12 min

Difficulty: 2/3

Smoky harissa spice and sticky fig spread pair up to drive the flavours of this chicken dinner. Crispy seared halloumi adds extra protein and texture, while golden herbed rice lays the perfect foundation for this trip to Flavourtown! Ingredients: Chicken breast • Halloumi (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Basmati rice • Red onion • Baby tomatoes • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Cilantro • Harissa spice blend (spices, salt, dehydrated garlic, canola oil, silicon dioxide, spice extract) • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).

Allergens

Triticale

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Strainer

Large Bowl

Small Bowl

Large Non-Stick Pan

Medium Pot

Measuring Cups

Medium Bowl

Tags

New

Speciality

Ingredients

Chicken Breasts

2 unit(s)

Halloumi Cheese

1 unit(s)

Basmati Rice

0.75 cup

Red Onion

1 unit(s)

Baby Tomatoes

113 g

Spring Mix

56 g

Cilantro

7 g

Fig Spread

2 tbsp

Red Wine Vinegar

1 tbsp

Harissa Spice Blend

7 g

Cumin-Turmeric Spice Blend

4 g

Chicken Broth Concentrate

2 unit(s)

Unsalted Butter

2 tbsp

Sugar

0.25 tsp

Oil

2.5 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Peel, then cut onion into 1/4-inch pieces.
Heat a medium pot over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, 1tbsp (2 tbsp) butter and three-quarters of the onions. Cook, stirring often, until softened, 2-3 min.
Add rice and Cumin-Turmeric Spice Blend. Stir to coat.
Add 1 1/4 cups (2 1/2 cups) water and half the broth concentrate. Bring to a boil over high heat.

Once boiling, reduce heat to low. Cover and cook rice until tender and liquid is absorbed, 12-14 min.
Remove from heat. Set aside, still covered.
While rice cooks, finely chop remaining onion.
Cut tomato into 1/2-inch pieces.
Roughly chop cilantro.
Add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine.
Add tomato and remaining onions. Toss to coat. Set aside.

Pat chicken dry with paper towels.
Combine chicken, Harissa Spice Blend and 1/2 tbsp (1 tbsp) oil in a medium bowl. Season with salt and pepper, then toss to coat.
Heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.
Transfer chicken to a parchment-lined baking sheet. Spread half the fig spread over top.

Roast chicken in the middle of the oven until cooked through, 12-14 min.**
Remove pan from heat. Add remaining vinegar, remaining fig spread, remaining broth concentrate, 1/3 cup (1/2 cup) water and 1 tbsp (2 tbsp) butter. Return pan to heat. Cook, stirring often, until sauce is glossy and slightly thickened, 1-2 min. Transfer sauce to a small bowl. Cover to keep warm.
Carefully rinse out the pan.

Cut halloumi into 1/4-inch-thick slices.
Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
Reheat the same pan over medium.
When hot, add 1/2 tbsp (1 tbsp) oil, then halloumi. Cook until golden-brown, 2-3 min per side.
Transfer halloumi to a cutting board, then cut into 1/4-inch pieces.