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.
Grilled Chicken Taouk with Batata Harra & Radish Salad
Celebrate the vibrant flavours of the Mediterranean. Create a ‘taouk’ marinade for juicy free-range British chicken, with lemon juice, garlic and red pepper paste. Roast ‘til golden, then serve with crispy batata harra (Arabic for spiced potatoes), a fresh chopped salad and ruby-red pomegranate seeds. Mediterranean abundance, at your table.
High protein
1/3 daily fibre
5 plants
Low sat fat
Mediterranean
Serving size
Ingredients
- 15ml hot honey (honey, chilli extract)
- 1 pomegranate
- 1 handful of fresh mint
- 1 little gem lettuce
- 1 cucumber
- 4 radish
- 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)
- 2 tsp sumac
- 4 tbsp red pepper tapenade (Sulphites) (Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
- 600g diced British Free Range chicken breast
- 1 unwaxed lemon
- 4 garlic clove
- 4 large potatoes
Nutritional Information
Calories: 556
Protein: 45g
Carbs: 59g
Fat: 18g
Grilled Chicken Taouk with Batata Harra & Radish Salad
Celebrate the vibrant flavours of the Mediterranean. Create a ‘taouk’ marinade for juicy free-range British chicken, with lemon juice, garlic and red pepper paste. Roast ‘til golden, then serve with crispy batata harra (Arabic for spiced potatoes), a fresh chopped salad and ruby-red pomegranate seeds. Mediterranean abundance, at your table.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a large frying pan or griddle pan & 2 large bowls
Roast the potatoes
- Dice the potatoes into 2cm chunks
- Add the potatoes to the lined baking tray, and toss with 2 tsp olive oil. Season with salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Cook the chicken
- Meanwhile, finely chop or crush the garlic. Halve the lemon
- Add the diced chicken to a large bowl, along with the red pepper tapenade, half the sumac, half the harissa, half the garlic and the juice from half the lemon. Mix well and season with salt and pepper
- Heat the large frying pan or griddle pan with 2 tsp oil on medium-high heat. Once hot, add the chicken and cook for 14 mins, until golden brown and cooked through, turning regularly
Assemble the radish salad
- Trim and thinly slice the radishes. Dice the cucumber into 1cm chunks. Roughly chop the lettuce and mint leaves
- Add all to the other large bowl, along with the hot honey, juice from the remaining lemon, remaining sumac and 2 tsp olive oil. Mix well and season to taste with salt and pepper
- Halve the pomegranate and remove the seeds
Make the batata harra & plate up
- Once the potatoes are ready, toss them with the remaining garlic and harissa. Season to taste with salt and pepper
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the chicken onto plates, with the batata harra and radish salad alongside. Scatter over the pomegranate seeds. Finish with a drizzle of 1/2 tsp olive oil
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