Apricot harissa pulled chicken & chickpea pitta salad

Name: Apricot harissa pulled chicken & chickpea pitta salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 500 g pack (typical weight) Essential British Chicken Legs; 411 g apricot halves in fruit juice; 2 tbsp Cooks’ Ingredients Ruby Rose Harissa Paste, more to serve if liked; 3 tbsp Essential Olive Oil; 4 Essential White Pittas; 400 g can Essential Chickpeas In Water, drained and rinsed; 25 g pack mint, leaves only; 200 g Essential Greek Style Yogurt; 1 clove/s garlic, crushed

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.

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HealthyHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook45 mins
Total time55 mins

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Ingredients

500g pack (typical weight) Essential British Chicken Legs
411g apricot halves in fruit juice
2 tbsp Cooks’ Ingredients Ruby Rose Harissa Paste, more to serve if liked
3 tbsp Essential Olive Oil
4 Essential White Pittas
400g can Essential Chickpeas In Water, drained and rinsed
25g pack mint, leaves only
200g Essential Greek Style Yogurt
1 clove/s garlic, crushed

Method

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.
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.
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.
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.

Cook’s tip

The chicken can be served hot or left to cool, then pulled into pieces. Need a speedier hack? Daub ready-roasted chicken thighs with the apricot harissa and roast according to pack instructions. If you prefer more spice, serve extra harissa at the table.