The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
10g chicken stock powder(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
-
40g raisins(Raisins, Sunflower Oil)
- 75g pomegranate seeds
- 20g whole almonds (Nuts)
-
500g puy lentils & wholegrain quinoa(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 1 handful of fresh mint
- 1 pepper
- 1 courgette
-
2 tbsp harissa paste(Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 unwaxed lemon
- 25g honey
- 600g British Free Range chicken thighs
- 40g rocket
Allergens
Contains:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 134Kcal | 627Kcal |
| 562kJ | 2623kJ | |
| Fat | 5.5g | 26g |
| of which saturates | 1.3g | 5.9g |
| Carbohydrates | 10g | 46g |
| of which sugars | 4.2g | 20g |
| Protein | 9.6g | 45g |
| Salt | 0.22g | 1.0g |
| Fibre | 2.3g | 11g |
High protein
1/3 daily fibre
8 plants
Low sat fat
Harissa Chicken Salad with Quinoa, Pomegranate & Raisins
Juicy British chicken thighs are the star of this easy quinoa salad. Glazed in harissa, honey and lemon zest then roasted till tender. Serve with fibre-rich quinoa, jewelled with roasted veg, pomegranates and raisins. Scatter over almonds for crunch.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a 2 large bowls, a grater & a measuring jug
Prep the chicken
- Zest and halve the lemon
- Place the chicken into a large bowl and coat with the honey, harissa, lemon zest and a pinch of salt and pepper
- Lay the chicken thighs flat onto one side of the lined baking tray
Oven time
- Dice the courgette and pepper into 2cm chunks
- Place onto the other side of the tray and toss with 2 tsp oil and a pinch of salt and pepper
- Roast together for 21 mins / air fryer 15 mins, until the veg is golden and the chicken is cooked through
Build the salad
- Dissolve the stock in the other large bowl with 50ml hot water. Pick the mint leaves from the stalks and roughly chop, along with the almonds
- Add the quinoa mix, mint, half the almonds, half the pomegranate seeds and the raisins to the stock bowl and toss. Season with 1 tsp olive oil, the juice from half the lemon and a pinch of salt and pepper
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Once cooked, thinly slice the chicken against the grain. Add the roasted veg and rocket to the quinoa bowl and mix well
- Serve the salad onto plates, topped with the chicken. Garnish with the remaining almonds, pomegranate seeds and lemon, cut into wedges
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