Chicken with harissa & tomatoes

Chicken with harissa & tomatoes

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(53 ratings)

Prep: 2 mins Cook: 15 mins


Serves 4
Quick and easy midweek chicken supper recipe, with just a little hint of spice

Nutrition and extra info

Nutrition: per serving

  • kcal184
  • fat4g
  • saturates1g
  • carbs2g
  • sugars2g
  • fibre1g
  • protein34g
  • salt0.41g
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  • 4 skinless chicken breasts
  • 2 tsp harissa (Belazu's rose harissa is really full-flavoured)



    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 250g pack cherry tomatoes
  • handful olives (we used kalamata)
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…


  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

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Comments (65)

bethocallaghan's picture

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.

pmr747's picture

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

joanne.webb's picture

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.

hollyemily's picture

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.

baronvanduck's picture

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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