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Chicken Taouk with Batata Harra & Pomegranate 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
4 of 5 a day
Low sat fat
Mediterranean
Serving size
Ingredients
- 1 handful of fresh mint
- 2 tbsp pomegranate molasses
- 1 pomegranate (use half)
- 1 little gem lettuce
- 1 midi cucumber
- 2 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.)
- 1 onion
- 1 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)
- 300g diced British Free Range chicken breast
- 1 unwaxed lemon
- 2 garlic clove
- 2 large potatoes
Nutritional Information
Calories: 672
Protein: 49g
Carbs: 78g
Fat: 21g
Ingredients
- 1 onion (use half)
- 2 tbsp red pepper tapenade (use half) (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.)
- 1 pomegranate (use a quarter)
- 1 tbsp harissa paste (use half) (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 garlic clove
- 1 handful of fresh mint (use half)
- 1 midi cucumber (use half)
- 1 little gem lettuce (use half)
- 1 unwaxed lemon (use half)
- 2 tbsp pomegranate molasses (use half)
- 150g diced British Free Range chicken breast
- 2 large potatoes
Nutritional Information
Calories: 870
Protein: 53g
Carbs: 118g
Fat: 23g
Chicken Taouk with Batata Harra & Pomegranate 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
- Line 2 baking trays with parchment paper
- Pull out 2 large bowls
Get started
- Dice the potatoes into 2cm chunks
- Add the potatoes to a lined baking tray, toss with 2 tsp oil and season with salt and pepper. Roast or 5 mins
- Cut the onion into 8 wedges, then add to the potato tray after 5 mins, toss to combine and roast for a further 20-25 mins, until soft and golden
Roast the chicken
- Finely chop or crush the garlic. Halve the lemon
- Add the chicken to a large bowl, along with the red pepper tapenade, half the harissa, half the garlic, the juice from half the lemon (or to taste) and 1 tsp oil. Mix well and season with salt and pepper
- Spread the chicken evenly onto the other baking tray and roast for 13 mins, until cooked through
Make the pomegranate salad
- Meanwhile, dice the cucumber into 1cm chunks. Trim and roughly chop the lettuce. Pick the mint leaves from the stalks and roughly chop. Halve the pomegranate and remove the seeds from one half
- To the other large bowl, add the pomegranate molasses, a squeeze of lemon juice (or to taste) and 1 tsp olive oil. Mix well, then add the cucumber, lettuce, mint (reserving some for garnish) and three-quarters of the pomegranate seeds. Toss to combine and season with a pinch of salt and pepper
Make the batata harra & plate up
- Once cooked, toss the potatoes and onion with the remaining garlic and harissa paste. 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
- Share the chicken between plates, with the batata harra and pomegranate salad alongside. Scatter over the reserved mint and remaining pomegranate seeds
- Finish with a drizzle of 1/2 tsp olive oil
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