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Rose harissa chicken and spinach curry

Rose harissa chicken and spinach curry

I almost didn’t write this up as a recipe - after all it’s nothing complicated and fancy. Just 6 ingredients thrown together. However it’s been a winner in my house with all the family and so I thought I would share with you - after all we all need those quick and simple recipes to keep us going day in day out! To serve 4 or even 6 then just alter the amount of chicken breasts. My two teenagers seem to be going through a growth spurt at the moment so I often cook 6 chicken breasts for the 5 of us!



serves 5


A glug of avocado oil
1 large onion, chopped
2 heaped tablespoons of rose harissa (we use Belazu)
5 chicken breasts, chopped into small pieces
1 large courgette, sliced and quartered
1 bag of baby spinach, finely chopped
400ml coconut milk



prep time: 10mins
cook time: approx 30mins

  • Heat the avocado oil in a heavy bottomed saucepan or casserole dish.

  • Add the onion and cook gently until golden - about 8-10 minutes.

  • Add the chicken and cook gently until coloured.

  • Add the rose harissa and stir everything together until well combined.

  • Add the courgette and coconut milk and stir again.

  • Cook over a gentle heat until the chicken is cooked - about 20 minutes.

  • Add the spinach and stir until wilted.

  • Remove from the heat and serve with brown rice.


the health boost tip

We always choose organic or free range chicken. Not only do the chicken have a better quality of life, but the meat has a better health profile. Chicken as well as being an excellent source of protein is also a great source of B vitamins and minerals such as selenium, phosphorus, zinc and copper.

Download a printable version here

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