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1. Heat oven to 200C/fan 180C/gas 6. Put the chicken into a medium roasting tray, then rub with the harissa, oil and oregano.
2. Cover with foil and roast for 5 mins, then remove the foil and add the cherry tomatoes and olives to the tray. Roast for 10 mins more until the tomato skins start to split and the chicken is cooked through. Serve with boiled new potatoes

Per serving

184 kcalories, protein 34g, carbohydrate 2g, fat 4 g, saturated fat 1g, fibre 1g, salt 0.41 g

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• BaronVanDuck

  14 May 2008

  BaronVanDuck rated and commented on this recipe

  

  Not tried this recipe but have done something very similar which was very nice, goes well with Butternut Squash mash with a little crushed garlic mixed in. Will give this one a go and compare.

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• Holly

  14 May 2008

  Holly commented on this recipe

  Tried this recipe tonight with couscous and it was delicious - I usually chargrill chicken but this method left it surprisingly moist, though the chicken needed a bit longer than 15 mins (20-25). I substituted olives for sweet red peppers and added a little more harissa than suggested. A definite keeper of a recipe.

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• Holly

  14 May 2008

  Holly rated this recipe

  

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• Webby

  20 May 2008

  Webby commented on this recipe

  I thought this was really nice, I have never used Harissa Paste before, although I did add more than suggested. I served it with some roasted peppers, red onion, mushrooms, courgette, cherry tomatoes and black olives, basically everything I had in my fridge, oh and nor forgetting some potato wedges. A lovely crisp white wine along side it was even better. Would definately do again.

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• Peter747

  22 May 2008

  Peter747 rated and commented on this recipe

  

  Loved it. Had never tried Harissa before but thoroughly enjoyed it. Went well with a nice salad

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• Beth

  02 June 2008

  Beth rated and commented on this recipe

  

  Really yummy. I was making it for two but used normal amounts of everything but half the amount of chicken. Served it with a chickpea and feta salad.

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• U4iaF8

  02 June 2008

  U4iaF8 rated and commented on this recipe

  

  Tried this menu, with Holly's suggestion - 25 minutes for the chicken - and threw in some mushrooms, red peppers and olives mixed with a little macdemia nut oil and seasoning, after removing the foil. Finally served with couscous with sun dried tomatos. Yum :)

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• Globetrotting Wife

  08 June 2008

  Globetrotting Wife commented on this recipe

  Fab dish and as easy as it says it is - the only thing is that I'd recommend marinading the chicken in the harissa sauce for at least 1hr IF possible to give it more flavour. Also good with a simple mushroom pilaf. Served it for a quick lunch for some food-loving Italian colleagues and they loved it.

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• Lesley

  10 June 2008

  Lesley rated and commented on this recipe

  

  First time I had tried harissa, very nice & so simple. will certainly make this one again!

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• Frantic Flapjack

  20 June 2008

  Frantic Flapjack rated and commented on this recipe

  

  Tried this using chicken thighs instead of breasts and it took ages to cook thoroughly - about an hour. Was very well received though when it eventually made it to the table. Served with couscous and green salad.

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• Nat

  27 June 2008

  Nat commented on this recipe

  Fab!! I too had never tried harissa, but this was delicious with rocket and feta salad. I have also tried this without using the foil, to get lovely blackened bits on the chicken. Mmmm, tasty....

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• Nat

  27 June 2008

  Nat rated this recipe

  

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• jacqueline

  06 July 2008

  jacqueline commented on this recipe

  Brilliant recipe - quick and tasty. I've made it a couple of times now, and also use more harissa. Chicken did take longer, as Holly suggested. Served with crushed lemony potatoes, which have also become afamily favourite.

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• Food Glorious Food

  08 July 2008

  Food Glorious Food rated and commented on this recipe

  

  I marinated the chicken for 2 hours - well worth the wait - very nice indeed!

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• Jen

  09 July 2008

  Jen rated and commented on this recipe

  

  This is a really tasty dish - Very easy to do and everyone loved it! Next time I make it I'll marinade it for an hour or two.

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• amanda15

  25 July 2008

  amanda15 rated and commented on this recipe

  

  lovely dish and easy to prep. I added a bit more harissa paste and squeezed some lemon over the chicken too. Also let the chicken marinate for about 1hr. Served with roasted veg and couscous for 5 very happy people.

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• Erin

  30 July 2008

  Erin rated and commented on this recipe

  

  Wow! This was really simple and quick to make, and much more delicious than I thought it was going to be! My only problem was finding harissa! I eventually found some at a little deli in another town a couple of miles away. Can anyone help with retailers that stock harissa? I live in Somerset, and I'm new to the area, so any suggestions would help!

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• katyrouth

  11 August 2008

  katyrouth rated and commented on this recipe

  

  Excellent simple recipe! Following suggestions here, I marinated the chicken in the harissa/oil/oregano for a few hours. If you like spice I would strongly suggest using more harissa than it lists here though - I used 2 tsp for 2 people, and I'm not a particular spice fiend! I also added some peppers to the roasting tin to add another veg - it would probably work well with onion, courgettes, aubergine - that kind of thing. I served it with couscous rather than potatoes to follow the north african theme a bit more, which worked well - you need something to soak up all the tomatoey, spicy juices!

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• Rebecca

  17 August 2008

  Rebecca rated and commented on this recipe

  

  I managed to find the Harissa fairly easily at my local Tescos, and it was really good. The chicken cooked well, although next time I may try the tip of not putting any foil over the chicken. Planning on cooking it for a birthday meal I am preparing next week as it's simple and can easily be prepared a few hours before and then just put into the oven.

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• Di

  26 August 2008

  Di rated and commented on this recipe

  

  Love this recipe having never used Harissa before it has become a firm favourite. Served it alongside the lemon potatoes, as suggested in the magazine, and green vegetables.

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Ingredients

• 4 skinless chicken breasts
• 2 tsp harissa (Belazu's rose harissa is really full-flavoured)
• 1 tsp olive oil
• 1 tsp dried oregano
• 250g pack cherry tomatoes
• handful olives (we used kalamata)

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 2 mins

Cook 15 mins

Low-fat

Ingredients

• 4 skinless chicken breasts
• 2 tsp harissa (Belazu's rose harissa is really full-flavoured)
• 1 tsp olive oil
• 1 tsp dried oregano
• 250g pack cherry tomatoes
• handful olives (we used kalamata)

Per serving

184 kcalories, protein 34g, carbohydrate 2g, fat 4 g, saturated fat 1g, fibre 1g, salt 0.41 g

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