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Prep Time
30 min
Cuisine
Middle Eastern
Combining crispy baharat spiced chicken thighs with 'batata harra' – a tasty Middle Eastern potato dish seasoned with lemon, fresh herbs and rich spices – this dish is packed with flavour. Served with crunchy green beans and a dollop of zingy sumac yoghurt to the side.
Prep Time
30 min
Cuisine
Middle Eastern
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 491 kJ 118 kcal |
2388 kJ 571 kcal |
Fat of which saturates |
6.6 g 1.9 g |
31.9 g 9.1 g |
Carbohydrate of which sugars |
7.5 g 1.5 g |
36.5 g 7.1 g |
Fibre | 1.8 g | 8.9 g |
Protein | 7.8 g | 37.9 g |
Salt | 0.06 g | 0.29 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Cut the waxy potatoes (skins on) in half
Add the potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 10-15 min or until fork-tender
Once cooked, drain and leave them to steam dry, reserve the pot
While the potatoes are cooking, combine the baharat with a generous pinch of salt on a plate
Add the chicken thighs to the spices and turn them several times until they're fully coated
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the chicken thighs skin-side down and cook for 5-7 min or until crisped
Peel and finely chop (or grate) the garlic
Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and slice into strips
Once the chicken skin is crisp, add the chicken thighs to a baking tray skin-side up
Reserve the pan
Put the tray in the oven for 12-15 min or until the chicken is cooked through (remember, no pink meat!)
While the chicken is in the oven, reboil a kettle
Return the reserved pan to a medium heat
Once hot, add the drained potatoes, ground turmeric and coriander seeds and cook for 3-4 min or until beginning to crisp
Meanwhile, add the fine green beans to the reserved pot and cover with boiled water until fully submerged
Bring to the boil over a high heat and cook for 3-4 min or until tender with a slight bite
Once done, drain and return to the pot
Chop the parsley and dill finely, including the stalks
Once the potatoes are beginning to crisp, add the chopped garlic, chilli strips (can't handle the heat? Go easy!) and juice of 1/2 [1] lemon and cook for 2 min or until fragrant
Remove the pan from the heat and add the chopped herbs – this is your batata harra
Cut the remaining lemon into wedges and slice the crispy chicken
Serve the crispy chicken with the batata harra, green beans and a dollop of natural yoghurt to the side
Sprinkle the yoghurt with some sumac and garnish with a wedge of lemon
Enjoy!