Skip to content Skip to navigation
Promo Alerts

Never miss another great deal with promo alerts!

Simply activate Promo Alerts on products you love to buy.
Get the latest promos delivered straight to your inbox.

Are you sure you want to opt out?

You won't receive email alerts on in-store promotions

Yes

Harissa and Honey Roast Chicken with Mint Yoghurt Tabouleh

90 Minutes
6 Servings
18 Ingredients

Description

Take your home-cooked dinners to the next level with this Harissa and Honey Roast Chicken with Mint Yoghurt Tabouleh – it’s dinner done well!

Bring out the best in 100% South African grown Simple Truth Free-range Whole Chicken with a flavourful harissa and honey paste. Perfectly grilled with golden crispy skin, the chicken goes perfectly with a fresh tabouleh – packed with all the nutrients a wellness dinner needs. To top off, serve with a minted yoghurt. Don’t be surprised if this tasty summer dinner becomes a weeknight favourite!
    
Add more flavour and fresh summer produce to your wellness menu with this Harissa and Honey Roast Chicken with Mint Yoghurt Tabouleh – another delicious way to set your wellness goals free. Shop all the ingredients at Checkers, or shop now with Sixty60 and have all of your ingredients delivered to your door in 60 minutes.
 

Directions

1. Preheat the oven to 190ºC.

2. Place the harissa paste, honey, thyme, zest and juice of a lemon into a small bowl and mix until combined. 

3. Place the chicken onto a roasting tray and cover with the harissa paste mix.

4. Season the chicken well with salt and pepper and roast in the oven for about 1 hour and 10 minutes, or until golden brown and cooked through.

5. To make the tabouleh, place all the ingredients into a bowl and mix well until combined.

6. Check the seasoning and add a little more lemon if needed.

7. Serve the harissa & honey roasted chicken with the tabouleh salad and minted yoghurt on the side.

8. Serve hot or cold. It can even be prepared the day before and served as you please.
 

Ingredients

  • 100g bulgur wheat; cooked according to package instructions and cooled
  • 100g flat leaf parsley; roughly chopped
  • 50g Mint; roughly chopped
  • 4 Spring onions; thinly sliced
  • 200g Cherry tomatoes; quartered
  • ¼ cup (60ml) Pomegranate seeds
  • Olive oil, for drizzling 
  • Salt and pepper, to taste
  • Zest and juice of 1 lemon, to season
  • Minted yoghurt, to serve