Harissa Chicken

A one pot dish packed full of flavour thanks to the Harissa spices. Throw in any vegetables you fancy, along with chicken thighs and Harissa spices for a fantastically tasty and simple midweek supper. Our Harissa Chicken can be served with rice, couscous or quinoa, and any leftovers are perfect for lunch the next day.


6 chicken thighs, skinless and boned, diced
1 large onion, chopped into large chunks
2 courgettes, sliced
2 peppers, chopped into large chunks
2tsp harissa spices
5tbsp Mellow Yellow rapeseed oil
Salt & pepper, pinch of each
200g feta, cubed
220g tomatoes on the vine
1tbsp balsamic vinegar


Preheat your oven to 190C. Add the chicken, vegetables, oil, spices and seasoning to a large oven tray. Cook for 20 minutes. Remove from the oven and add your tomatoes, still on the vine. Return to the oven for 5 minutes. Add the feta and your drizzle over your balsamic vinegar. Return to the oven for a final 5 minutes. Serve with quinoa, couscous or rice and enjoy.

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