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
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1 natural yoghurt pot (80g)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
398 kJ 94 kcal
1933 kJ 458 kcal
Fat of which saturates
4 g 1.1 g
19.5 g 5.4 g
Carbohydrate of which sugars
7.8 g 1.5 g
37.8 g 7.1 g
Fibre
1.9 g
9.1 g
Protein
8 g
39 g
Salt
0.05 g
0.23 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
Peel and finely chop (or grate) the garlic
Cut the redchilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and slice into strips
4
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!)
5
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
6
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
7
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
8
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