Apricot harissa pulled chicken & chickpea pitta salad

Apricot harissa pulled chicken & chickpea pitta salad

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.

4 out of 5 stars(1) Rate this recipe
HealthyHigh protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook45 mins
  • Total time55 mins

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  • 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


  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.

  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.

  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.

  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.

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. 


Typical values per serving when made using specific products in recipe


2,512kJ/ 601kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating