Name: Ainsley Harriott North African Harissa Flavour Bomb
Brand: British Chemist
Rating: 4.5 (1668 reviews)

Ainsley Harriott North African Harissa Flavour Bomb

Case Size: 90g

£1.95 inc. VAT

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SKU: M4556406 Categories: Groceries, Spices

British Chemist

5.00

(2 Reviews)

Description

Our flavour bombs are cooking pastes packed full of herbs and spices to help you create easy and delicious meals with exciting flavours. Fancy a New Orleans inspired Creole dish, an aromatic Caribbean Curry or a quick Moroccan Tagine? Grab an Ainsley Flavour Bomb to bring a world of flavour to your meals.
Delicious with pan fried meat or plant based-protein, simply stir in and cook on a low heat for 10 minutes until cooked through.
Serves 2-3.

Uses / Instructions

Package Type Sleeve Best before see side of pack. Store in a cool, dry place. Once opened, keep refrigerated below 8?C. Consume within 1 week. Just add 300g of chicken breast/ thighs or protein of choice, 1 tin butter beans, 12 cherry tomatoes. Preparation 2-3 people, 20 mins. Ingredients: - 90g Harissa flavour bomb - 300g of diced chicken breast or thighs - 12 cherry tomatoes cut in half - 1 x 400g tin butter beans, drained - 200ml water Preparation: 1 Heat 1tbsp of oil in a large pan on a high heat; add the chicken and brown for 4-5 minutes. 2 Add the cherry tomatoes and beans. 3 Add the paste and 200ml water, stir well and cover. Cook on a low heat for 15 minutes or until the chicken is cooked through removing the lid 5 minutes before end to allow the sauce to thicken. Please ensure food is cooked until piping hot. These instructions are guidelines only. Serve with rice or Ainsley couscous Lid - Recycle; Pot - Recycle; Sleeve - Recycle

Warnings

See packaging/patient information leaflet for details.

Side Effects

See packaging/patient information leaflet for details.

Ingredients

Water, Rapeseed Oil, Red Pepper, Tomato Paste, Smoked Paprika Powder (5%), Cumin Powder, Red Chilli Pur?e, Concentrated Lemon Juice (3%), Garlic Pur?e (3%), Salt, Chilli Powder, Tapioca Starch, Coriander Powder, Ground Sumac (Sumac, Salt), Red Wine Vinegar, Fenugreek Powder, Ground Black Pepper