new july 2023

A vibrant salad for sharing. Great value canned apricots are multitasking hard here, popping up in the sweet-spicy marinade, salad, and the dressing, where the juice replaces lemon to help keep costs down.

Apricot harissa pulled chicken & chickpea pitta salad 

500 g pack (typical weight) Essential British Chicken Legs

411 g apricot halves in fruit juice

Cooks’

tbsp Essential Olive Oil

Essential White Pittas

Essential Chickpeas In Water, drained and rinsed

g pack mint, leaves only

200 g Essential Greek Style Yogurt

clove/s garlic, crushed

Step 1

Preheat the oven to 180ºC, gas mark 4. Slash
the chicken deeply several times on the skin
side, then put into a snug-fitting roasting tin. 

Step 2

Drain the apricots over a jug. Using a blender,
blitz 100g apricots with the harissa and 1 tbsp
oil until smooth. Season, pour over the chicken
and rub in well. Roast for 45 minutes, until
thoroughly cooked and tender, with no pink
meat and the juices run clear. The sauce will
catch here and there. 

Step 3

Split the pitta, then tear into shards onto
a baking tray. Bake for the last 15 minutes of
the chicken roasting time, until crisp. Roughly
chop the remaining apricots and mix with the
chickpeas, 1 tbsp oil and 1 tbsp of juice from
the can. Season generously. Roughly chop
¾ of the mint and fold it in. 

Step 4

Mix the yogurt and garlic in a small bowl,
then season. Spread ⅓ over a large sharing
plate. Layer up ½ the bread and ½ the
chickpea salad, adding dots of yogurt and a
drizzle more juice in places, then repeat. Top
with the chicken and skin, pulled from the
bones in large shreds, and dot the apricot
harissa sauce all over. Top with the remaining
yogurt, mint and some black pepper. Drizzle
with 1 tbsp more oil to serve. 

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Apricot harissa pulled chicken & ch...

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