Harissa chicken

Harissa chicken

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  • 4 to 8
  • Easy
  • Carb Conscious wheat and gluten free
  • 30 minutes, plus 3 hours’ or overnight marinating time
  • 45 minutes
  • Fairview Roaming Goat Red Blend

“This dish has body and depth.” – Mpho Phalane


  • 3 medium-large red peppers
  • 1½ t coriander seeds
  • 2 t cumin seeds
  • 1 t caraway seeds
  • 2 t smoked paprika
  • 1½ t plain Greek yoghurt
  • 2 T olive oil
  • ¼ preserved lemon (optional)
  • ½ lemon, juiced
  • 3 cloves garlic
  • 1 T honey
  • 2½ t salt
  • 1 t pepper
  • 1 whole free-range chicken, portioned

Cooking Instructions

1. Cook the peppers over an open flame, or place them in a dry pan. Char until blackened, then place into a freezer bag or in an airtight container to soften. Once slightly cooled, remove the charred parts and seeds.

2. Dry toast the coriander, cumin and caraway seeds in a pan, separately, and allow to cool.

3. Place the peppers, toasted spices and remaining ingredients, except the chicken, into a blender and blend until smooth and thick. Adjust the seasoning if necessary.

4. Place the chicken in a large freezer bag and pour in the marinade, ensuring the chicken is fully coated. Seal the bag and marinate in the fridge for 3 hours or overnight.

5. Remove the chicken from the bag and roast at 180°C for 35–40 minutes.

Find more chicken recipes here.

Photograph: Elsa Young
Production: Khanya Mzongwana
Recipe: Mpho Phalane
Assistant: Clive Ofentse Ndou

Mpho Phalane Recipe by: Mpho Phalane
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Mpho Phalane is the Founder and Head Foodie of Food I love you, a experiential catering company that offers fresh, one of a kind creative culinary experiences.

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