Honey Glazed Chicken and Harissa Veg Flatbread with Sweet Potato Wedges and Pickled Red Onion
This Honey Glazed Chicken and Harissa Veg Flatbread is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Prep: 50 mins
Cook: 35 mins
Servings: 4
Ingredients
2 servings
3 servings
4 servings
- 1 sweet potato
- 0.5 red onions
- 1 bell pepper
- 125 gr baby plum tomatoes
- 50 gr harissa paste
- 15 ml cider vinegar
- 260 gr diced british chicken thigh
- 15 gr honey
- 100 gr greek style salad cheese
- 75 gr greek style natural yoghurt
- 2 greek style flatbreads
- 1 tsp sugar for the pickle
- 2 sweet potatoes
- 0.5 red onions
- 1 bell pepper
- 190 gr baby plum tomatoes
- 75 gr harissa paste
- 15 ml cider vinegar
- 390 gr diced british chicken thigh
- 22.5 gr honey
- 150 gr greek style salad cheese
- 120 gr greek style natural yoghurt
- 3 greek style flatbreads
- 1.5 tsp sugar for the pickle
- 2 sweet potatoes
- 1 red onion
- 2 bell peppers
- 250 gr baby plum tomatoes
- 100 gr harissa paste
- 30 ml cider vinegar
- 520 gr diced british chicken thigh
- 30 gr honey
- 200 gr greek style salad cheese
- 150 gr greek style natural yoghurt
- 4 greek style flatbreads
- 2 tsp sugar for the pickle
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potato into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through. - Meanwhile, halve, peel and slice the red onion as thinly as you can.
Halve the bell pepper and discard the core and seeds. Slice into thin strips. Halve the tomatoes.
Pop the sliced pepper and tomatoes onto another baking tray. Drizzle with oil and half the harissa paste, then season with salt and pepper. Use your hands to coat the veg in the harissa.
Roast on the middle shelf of your oven until golden and soft, 15-20 mins. - While everything roasts, pop the sliced onion into a small bowl and add the cider vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside.
- Heat a drizzle of oil in a large frying pan on a medium-high heat.
Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Once browned, drizzle the honey over the chicken and cook for 1 min more, stirring to glaze the chicken. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. - When the wedges have 5-10 mins left, crumble over half the Greek style salad cheese and return to the oven for the remaining cooking time.
In another small bowl, combine the yoghurt with the remaining harissa paste. Drain your pickled onions.
Pop the flatbreads (1 per person) in the oven until warm and starting to turn golden, 3-4 mins. - When everything's ready, pop the flatbreads onto your plates and spread over half the harissa yoghurt. Top with the roasted veg, glazed chicken and pickled red onions.
Finish with a sprinkle of the remaining Greek style salad cheese.
Drizzle over the remaining harissa yoghurt and serve the sweet potato wedges alongside.
Enjoy!