Creamy Harissa Chicken Pitta With Paprika Potatoes & Salad

Spend less time cooking and make dinner work around you.

Before you begin, get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

You can only heat your food once, then enjoy straight away

Note: Microwave ovens vary. Make sure you heat food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Chop your potatoes (skins on) into small, bite-sized pieces

Add your chopped potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender then set aside with the cling film on to keep warm

While the potatoes are cooking, chop your tomato[es] into wedges

Wash your lettuce, then pat dry with kitchen paper and roughly shred

Shred your cooked chicken

Add a knob of butter to a separate medium heatproof bowl with half your ground smoked paprika (you'll use the rest later!) and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water

Add the cooked shredded chicken and put in the microwave for 1-2 min, stirring halfway, or until the butter has melted and the chicken is warmed through

Add your mayo and harissa paste (can't handle the heat? Go easy!) with a pinch of salt, pepper and sugar and stir it all together – this is your creamy harissa chicken

Add your pitta[s] to a toaster for 1-2 min or until warmed through

Add a knob of butter and the remaining ground smoked paprika to the cooked potatoes

Add a pinch of salt and pepper and give everything a good mix up until the butter has melted and is coating the potatoes – these are your paprika potatoes