Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
26
High
Nutrition per serving
Calories229.8 kcal (11%)
Total Fat14 g (20%)
Carbs14.3 g (6%)
Sugars7.2 g (8%)
Protein13.3 g (27%)
Sodium342.1 mg (17%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 Tbspolive oil
plus extra to drizzle
3 Tbsprose harissa paste
we used
640gchicken thighs
227gcan chopped tomatoes
Slaw
Instructions
Step 1
Heat the oven to 180C/Gas
Step 2
Mix the oil and harissa.
Step 3
Use to coat the chicken and marinate for 20 mins or overnight.
Step 4
Transfer chicken to an ovenproof dish with a lid, pour in the tomatoes and mix.
Step 5
Cook, covered, for 1hr.
Step 6
Increase the oven temperature to 200C/Gas 6, remove the lid and cook for a further 20 mins.
Step 7
Place the feta on a sheet of foil, drizzle with a little oil, wrap into a parcel and cook for 10 mins, until soft and bubbling.
Step 8
In a bowl, mix the hot feta with the yogurt and lemon juice.
Step 9
Season, then mix in the onion, carrot and cabbage.
Step 10
When the chicken is cooked, remove and use two forks to shreduIf the sauce is watery, place on the hob and reduce, then whisk in 1tbsp plain four to thicken.
Step 11
Mix the pulled chicken back into the sauce and heat the flatbreads according to the pack instructions, 7
Step 12
Serve the chicken with the slaw, the flatbreads and freshly chopped coriander.
Notes
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