Claire Sweeney's Harissa Chicken

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This recipe needs advance preparation!

Claire Sweeney's Harissa Chicken
Claire Sweeney's Harissa Chicken
Servings:Serves 2
Calories per serving:988
Ready in:2 hours 55 minutes
Prep. time:2 hours 20 minutes
Cook time:35 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:10th February 2013

A spicy chicken recipe that is served with a carrot and avocado salad, houmous and pitta bread. for the chicken


Printable 🛒 shopping list & 👩‍🍳 method for this recipe

for the salad

to serve

Mise en place

  • Preheat the oven to 200° C (400° F - gas 6)


  1. Mix the Rose Harissa paste with the honey.
  2. Peel the skin from the chicken and cut lots of deep slashes in the flesh. Generously cover both sides with the Harissa and honey mix.
  3. Use my Lock and Lock box trick to make life easier (see pics).
  4. Leave to marinade for a few hours if you have the time.
  5. Place in a baking dish on a bed of sliced onions, seasoned with salt, pepper and olive oil.
  6. Cook on middle shelf for 25-35 minutes.
  7. While the chicken is cooking, mix the olive oil, balsamic vinegar and mustard in a bowl.
  8. Combine the carrots and the avocado, and stir in the dressing. Finish with some almonds.
  9. Take the chicken out of the oven and serve with the salad, warm flatbread and a generous dollop of houmous.

(TV Times)

Chef's notes

I have not yet tried the Belazu rose harissa paste yet, but it cannot be a strong as my harissa paste recipe. Half a pot of that would put you in hospital for a month!

This recipe originated from the recipe section of

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Belazu products used in this recipe

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