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Dean Edwards' Chicken With Hasselbacks

Dean Edwards' Chicken With Hasselbacks

Rating
4rating out of 5

(908 reviews from our customers)

Prep Time

45 min

Cuisine

Moroccan

Jazzing up chicken with harissa paste, cumin, garlic, ginger, oil and lemon juice takes a simple roast chicken 'to a new level'. Served with hasselback sweet potatoes, which are cut into with ridges for speedy cooking - 'Dean Edwards'

Prep Time

45 min

Cuisine

Moroccan

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Ingredients
For 2 people (double for 4)
Lemon
1 lemon
Couscous
120g golden couscous †
garlic-clove
1 garlic clove
fresh-ginger
15g fresh root ginger
Spring-onion
1 spring onion
large British chicken breast
1 large British chicken breast fillet
ground-cumin
1 tsp ground cumin seeds
sweet-potato
400g sweet potatoes
Harissa-paste
2 tbsp hot harissa paste
You Will Need
Oven-proof dish, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 120g couscous<span class="strong">†</span>
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 spring onion
  • 1 large British chicken breast fillet
  • 1 tsp ground cumin
  • 2 medium sweet potatoes
  • 1 harissa paste sachet (40g)
Typical Values per 100g per serving
Energy 503 kJ
118 kcal
2500 kJ
588 kcal
Fat
of which saturates
1 g
0.2 g
5.2 g
1.1 g
Carbohydrate
of which sugars
18.8 g
3.4 g
93.4 g
17.1 g
Fibre 1.6 g 8.1 g
Protein 9.7 g 48.2 g
Salt 0.27 g 1.34 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.
Ingredients contain
1 lemon
lemon
120g couscous
durum wheat (gluten) semolina (100%)
1 garlic clove
garlic
15g fresh root ginger
ginger
1 spring onion
spring onion
1 large British chicken breast fillet
chicken breast fillet (100%)
1 tsp ground cumin
ground cumin
2 medium sweet potatoes
sweet potato
1 harissa paste sachet (40g)
water, tomato paste, red pepper puree (9%), sugar, salt, garlic puree, ground cayenne pepper, rapeseed oil, dried red chilli flakes (2%), white wine vinegar, lime juice concentrate, acidity regulator: citric acid, ground star anise, ground cumin, ground coriander, pure olive oil, stabiliser: xanthan gum, preservative: potassium sorbate
Allergens
  • Allergens highlighted by † (gluten)

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 Dean Edwards' Chicken With Hasslebacks

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the sweet potatoes in half lengthways and sit them skin-side up

Cut narrow slices into the skin (a little thicker than a pound coin), making sure not to cut all the way down to the base

2 Dean Edwards' Chicken With Hasslebacks

Mix the cumin with 2 tbsp [3 tbsp] olive oil in the bottom of an oven-proof dish

Rub the potatoes into the cumin oil and season them lightly with salt and pepper

Put the dish in the oven and cook for an initial 35 min

Meanwhile, peel and finely chop (or grate) the garlic

3 Dean Edwards' Chicken With Hasslebacks

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Cut the lemon[s] in half

4 Dean Edwards' Chicken With Hasslebacks

Mix the harissa, garlic, ginger, juice of 1/2 [1] lemon (reserve the rest for later) with 1/2 tbsp [1 tbsp] olive oil in large mixing bowl

Season lightly with salt and pepper - this is your harissa marinade

5 Dean Edwards' Chicken With Hasslebacks

Place your hand onto your large chicken breast

Slice in half as if you were cutting a burger bun, leaving you with two thinner pieces

Add the escalopes to the harissa, coat completely and leave to marinate for 15 min

Wait until the sweet potatoes have had their 35 min before moving on to the next step!

6 Dean Edwards' Chicken With Hasslebacks

Add the chicken to the dish with the sweet potatoes

Pour the marinade over the chicken and run a fork across the potatoes to fan them out

Return to the oven for 10-15 min or until the chicken is cooked through

Meanwhile, boil half a kettle

7 Dean Edwards' Chicken With Hasslebacks

Add the couscous to a bowl with 200ml [400ml] boiled water, cover and set aside for 10 min

Cut the remaining lemon into wedges

Slice the spring onion[s] finely, discarding the root end[s]

Fluff the cooked couscous with a fork, drizzle with olive oil and season lightly with salt and pepper

8

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Serve the cooked chicken and potatoes over the couscous and pour any roasting juices over the top

Garnish with spring onion and the remaining lemon wedges 

Enjoy!

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