Chicken with harissa & tomatoes

Chicken with harissa & tomatoes

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(50 ratings)

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Cooking time

Prep: 2 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

Quick and easy midweek chicken supper recipe, with just a little hint of spice

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
184
protein
34g
carbs
2g
fat
4g
saturates
1g
fibre
1g
sugar
2g
salt
0.41g

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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Method

  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

Recipe from Good Food magazine, June 2008

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Comments

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northernminx's picture
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Just made this - first time for Harissa but def wont be the last. Lovely taste, not too spicy but made my lips tingle! This one is a must for everyone and so simple to make!

delsh21's picture
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Really nice. I also added some chopped, spiced sweet potato, carrot and onion to the baking tray and out in the oven at the same time as the chicken and it was a lovely meal! Will definitely do it again - might try it with fish next time.

katyfifield's picture
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Great supper, very versatile - would be good with couscous, potatoes or rice. Plus you can substitute the tomatoes and olives for pretty much any vegetable which will cook in 15 mins. I like it with mushrooms and red pepper.

cloclo's picture

I love harissa and can't wait to try this! I'll let you know how it goes.

angelafield's picture
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Agree with the comments so far really, the cooking time is completely wrong, also the chicken with harissa is lovely but the rest a bit bland, I substituted the olives for red onion.

It was nice, but I wasn't overly impressed and I probably wont cook this again.

mazmikeimi's picture

I love this recipe! I have now made this 3 times and it is so much nicer if you marinate for at least 1 hour first. I have never used Harissa before making this dish, though I use a bit more than what the recipe suggests. I also seal chicken in a hot pan first (just top side) then cover with foil in oven to keep it all moist. I serve it with couscous and green beans from the gardden. Really yummy.

dcjennin's picture
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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.

prettyconverse's picture
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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.

katyrouth's picture
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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!

erinvermaak's picture
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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!

amanda15's picture
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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.

glasgow's picture
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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.

jmistovski's picture
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I marinated the chicken for 2 hours - well worth the wait - very nice indeed!

jacquelinehanson's picture

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.

natkirkbride's picture
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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....

Frantic Flapjack's picture
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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.

cakemaker123's picture
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First time I had tried harissa, very nice & so simple. will certainly make this one again!

lyndahiggs's picture

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.

u4iaf8's picture
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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 :)

bethocallaghan's picture
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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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