with pickled onion and roasted potatoes
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Harissa Spice Mix
1 sachet(s)
Onion
1 unit(s)
Red Wine Vinegar
1 sachet(s)
Tomato
1 unit(s)
Salad Leaves
120 grams
Harissa Paste
1 sachet(s)
Yoghurt
75 grams
Naan
2 unit(s)
Sweet Chilli Sauce
1 sachet(s)
Baby Potatoes
500 grams
Diced Irish Chicken Breast
260 grams
Bell Pepper
1 unit(s)
Sugar
0.5 tsp
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
- Drizzle with oil then season with harissa spice, salt and pepper.
- Rub the oil over the potatoes then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
- Meanwhile, halve, peel and slice the onion as thinly as you can.
- Pop the onion into a bowl with half the red wine vinegar and 1 tsp sugar (per 2P). Add a pinch of salt, mix together and set aside.
- Cut the tomato into 2cm chunks. Trim the salad leaves and roughly chop widthways.
- Halve the pepper and discard the core and seeds. Chop into 1cm chunks.
- Pop the harissa paste (add less if you'd prefer things milder) and yoghurt into a bowl.
- Stir to combine, then set aside.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the chicken to the pan and season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the bell pepper for the final 3-4 mins.
- Season to taste with salt and pepper.
- In a bowl, mix together the remaining red wine vinegar with a drizzle of oil and a pinch of sugar. Season with salt and pepper.
- Just before serving, add the tomato and half the salad leaves to the bowl of dressing and toss to coat.
- Place naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
- When ready, pop a warm naan onto each plate.
- Spread over the harissa yoghurt sauce and scatter over the remaining salad leaves.
- Top with the chicken and bell pepper, then drizzle over the sweet chilli sauce. Finish with as much pickled onion as you'd like.
- Serve your chicken gyros with the harissa-spiced potatoes and tomato salad on the side.
3307
kJ
Energy (kJ)
790
kcal
Energy (kcal)
14.8
g
Fat
3.5
g
of which saturates
110.8
g
Carbohydrate
29.1
g
of which sugars
15.5
g
Dietary Fiber
51.7
g
Protein
0
mg
Cholesterol
4.91
g
Salt
