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Easy prep

Harissa Chicken & Baby Potatoes

with Honey-Yogurt Sauce

Cooking time

20 minutes




730 /serving

Looking to add a little heat into your life? This recipe might just do the trick, thanks to a healthy dollop of harissa. This deliciously spicy chili pepper paste of Tunisian origin provides a generous coating for tonight’s pan-roasted chicken breasts. You’ll make a honey-yogurt sauce as a cooling counterpart for the poultry, and then add the final touch: a fresh salad with a dash of dill. Just like that, you’re ready to savour.

We will send you:

  • 2 Chicken breasts
  • 140g Multicoloured baby peppers
  • 15ml Minced garlic
  • 60g Baby lettuce
  • 1 Bunch of dill
  • 450g Baby potatoes
  • 15ml Red wine vinegar
  • 14g Honey
  • 15g Harissa
  • 100g Greek yogurt
  • 8.5g Harissa chicken spice blend (paprika, cumin, ginger, coriander, turmeric, cinnamon, fennel, nutmeg, cardamom, allspice, black pepper, caraway, galangal, cloves, mace, rose petals, lavender, bay leaf, saffron, salt)

Contains: Milk, Sulphites

You will need:

Large pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
36 g
Saturated Fat
6 g
490 mg
Total Carbs
53 g
13 g
50 g
9 g
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. Core and halve the peppers lengthwise; drizzle with oil and season with ⅓ of the spice blend and S&P. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ½ the remaining spice blend and S&P. Arrange the potatoes in a single, even layer and roast in the oven, 10 to 12 minutes, until beginning to brown. Flip and add the seasoned peppers. Return to the oven and continue to cook, 10 to 12 minutes, until the potatoes are tender when pierced with a fork.
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Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. In a small bowl, combine the harissa, ½ the garlic and ½ the honey; season with S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes, until partially cooked. Flip the chicken and brush with as much of the harissa mixture as you’d like (use ½ for medium spicy). Cook, partially covered, 6 to 8 minutes, until cooked through. 
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Make the honey-yogurt sauce
While the chicken cooks, in a bowl, combine the yogurt, ½ the vinegar, the remaining honey and as much of the remaining garlic as you’d like; season with S&P to taste.
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Make the salad & serve
Pick the dill fronds off the stems; roughly chop the fronds. In a large bowl, combine the remaining vinegar with 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the lettuce and ½ the dill. Toss to combine thoroughly. Divide the roasted potatoes, peppers and chicken between your plates. Drizzle the chicken with as much of the honey-yogurt sauce as you’d like and garnish with the remaining dill. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.