Harissa Chicken Loaded Sweet Potato Fries (HC)
Ingredients
For the sweet potato fries:
- 160g sweet potato, cut into thin fries
- 1 tsp olive oil
- ½ tsp garlic powder
- ½ tsp dried oregano
- Black pepper, to taste
For the harissa chicken:
- 1 chicken breast fillet, approx. 125g, diced
- ½ yellow pepper, diced
- 1 large tomato, diced
- 3 tbsp sweetcorn, drained
- ½ tsp paprika
- 1 heaped tbsp harissa paste
- Black pepper, to taste
For the feta dip:
- 30g feta
- 1 tbsp full-fat Greek yoghurt
- 1 tsp lemon juice
- Black pepper, to taste
To Serve:
- 1 tbsp pickled red onions
- 1 tbsp fresh parsley, chopped(optional)
Instructions:
Preheat the air fryer to 190°C.
Add the sweet potato fries to a bowl with the olive oil, garlic powder, oregano and black pepper. Toss until evenly coated.
Arrange the fries in a single layer in the air-fryer basket. Cook for 15–20 minutes, shaking the basket a few times, until tender and browned around the edges.
Meanwhile, add the diced chicken to a bowl with the harissa paste, paprika and black pepper. Mix until the chicken is evenly coated.
Heat a frying pan over medium heat. Add the coated chicken and cook for 6–8 minutes, stirring regularly, until browned and almost cooked through. Harissa paste can catch easily, so add a small splash of water if needed.
Add the yellow pepper and diced tomato. Cook for 4–5 minutes, stirring occasionally, until softened and the tomato begins to break down.
Add the sweetcorn and cook for a further 1–2 minutes, until heated through and the chicken is completely cooked.
Meanwhile, add the feta, Greek yoghurt, lemon juice and black pepper to a small bowl. Lightly mash with a fork until combined, leaving some small chunks of feta for texture.
Transfer the sweet potato fries to a serving bowl and spoon the harissa chicken mixture over the top.
Spoon over the creamy feta topping, then finish with the pickled red onions and chopped fresh parsley.
Note - Harissa pastes vary in heat. Start with 1 tablespoon and increase for a stronger, spicier flavour. For a quicker option, skip the creamy feta topping and simply crumble 30g feta over the loaded fries before adding the pickled red onions and fresh parsley.