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Harissa Chicken, Chorizo and Lentil Jumble
Medium Spice
Rapid
Harissa Chicken, Chorizo and Lentil Jumble

with Feta and Lemony Dill Drizzle

20 min
Difficulty: 2/3
Fusion

.

Allergens

May contain traces of allergens
Celery

Utensils

Baking Tray
Sieve
Small Bowl
Plate
Chopping Board
Knife
Spoon
Grill Pan

Tags

Medium Spice
Rapid
Ingredients
Sweet Potato

Sweet Potato

1

Courgette

Courgette

1

Ground Cumin

Ground Cumin

1

Red Onion

Red Onion

1

Lemon

Lemon

0.5

Dill

Dill

1

Feta Cheese

Feta Cheese

75

Lentils

Lentils

1

Diced Chicken Thigh

Diced Chicken Thigh

210

Chorizo

Chorizo

90

Harissa Paste

Harissa Paste

50

Vegetable Stock Powder

Vegetable Stock Powder

1

Olive Oil

Olive Oil

1

Water

Water

75

Preparation
1
Get Started!

a) Preheat your oven to 220°C. b) Chop the sweet potatoes into 2cm chunks (no need to peel). Put the sweet potato chunks on a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer and roast on the top shelf of your oven until golden, 17-20 mins. c) Meanwhile, trim the courgette then halve lengthways. Thinly slice widthways. d) Add the courgette to the baking tray with the sweet potato, scatter over the cumin and season with salt and pepper. e) Toss to coat, then arrange in a single layer. Roast until golden brown and soft, 15-18 mins (or for the remaining potato cook time).

2
Finish the Prep!

a) Halve, peel and thinly slice the onion. b) Zest and halve the lemon.c) Roughly chop the dill (stalks and all).d) Crumble the feta.e) Drain and rinse the lentils in a sieve.

3
Chicken Time!

a) Heat a drizzle of oil in a large frying pan over medium high heat. b) Once hot, add the chicken and stir fry until golden brown all over, 5-6 mins.c) Add the onion and cook until softened, 3-4 mins. d) Stir through the harissa paste and cook for a further 1 minute. If you've decided to add chorizo to you're meal, just add it to the pan when you add the onion and cook for the same amount of time. Continue with the rest of the recipe as instructed.

4
Simmer!

a) Add the lentils, stock powder and water (see ingredients for amount), season with salt and pepper and stir together. b) Simmer until everything is piping hot and the chicken is cooked through, 2-3 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.c) Meanwhile, squeeze the lemon juice into a small bowl and add the dill and olive oil (see ingredients for amount), season with salt and pepper and stir together.

5
Finish Up!

a) Once the veg have roasted, add to the lentils along with a pinch of lemon zest. Stir together to combine.b) Add a splash more water if it is dry.

6
Serve!

a) Divide the jumble between plates, scatter over the feta and drizzle over the lemony dill dressing.b) Sprinkle over any remaining lemon zest. c) Enjoy!

7

MOD Step 3:

a) If you've decided to add chorizo to you're meal, just add it to the pan when you add the onion and cook for the same amount of time.

b) Continue with the rest of the recipe as instructed.

Nutrition per serving

732

kcal

Energy (kcal)

3061

kJ

Energy (kJ)

42

g

Fat

15

g

of which saturates

45

g

Carbohydrate

21

g

of which sugars

45

g

Protein

4.15

g

Salt

with Feta and Lemony Dill Drizzle

15 min 2/3
Medium Spice
Under 600 calories
Rapid

with Roasted Veg and Lemony Dill Drizzle

20 min 2/3

with Roasted Veg and Lemony Dill Drizzle

0 min 2/3

with Feta and Lemony Dill Drizzle

15 min 2/3
Rapid

with Feta and Lemony Dill Drizzle

15 min 2/3
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with Feta and Lemony Dill Drizzle

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Medium Spice
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