Harissa-Fig Chicken and Golden Halloumi Rice

Special

Spicy

Protein Plus

with Garden Greens

12 min

Difficulty: 2/3

Smoky harissa and sticky fig spread pair up to drive the flavours of this chicken dinner. Crispy seared halloumi adds extra protein, 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 • Radish • 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) • Parsley • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract) • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).

Allergens

Triticale

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

Spicy

Speciality

Protein Plus

Ingredients

Chicken Breasts

2 unit(s)

Halloumi Cheese

1 unit(s)

Basmati Rice

0.75 cup

Red Onion

1 unit(s)

Radish

3 unit(s)

Spring Mix

56 g

Parsley

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

3 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, preheat the oven to 425˚F. Wash and dry all produce.
Peel, then cut onion into 1/4-inch pieces.
Heat a medium pot over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, 1 tbsp (2 tbsp) butter and three-quarters of the onions. Cook for 2-3 min, stirring often, until softened.
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.

Once boiling, reduce heat to low. Cover and cook rice for 13-15 min, until tender and liquid is absorbed.
Remove from heat. Set aside, still covered.
While rice cooks, finely chop remaining onion.
Thinly slice radishes.
Roughly chop parsley.
To a large bowl, add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.
Add radishes and remaining onions. Toss to coat. Set aside.

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

Roast chicken in the middle of the oven for 12-14 min, until cooked through.**
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 for 1-2 min, stirring often, until sauce is glossy and slightly thickened. 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 for 2-3 min until golden.
Transfer halloumi to a cutting board, then cut into 1/4-inch pieces.