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Harissa Chicken

Harissa Chicken

Serves pea 4 Clock icon 35 minutes
Super easy to throw together, this rich and spicy tomato sauce is the perfect companion to melt-in-your-mouth tender chicken thighs. Add a freshly baked sourdough pita from BreadBread to your order, and use it to mop up those delicious juices. This one will become a firm mid-week favourite!

7 Farmdrop products in this recipe

£ 17 .90
7 items.

Here's how you do it

  1. Pre-heat oven to 200C. Pop the chicken thighs in a deep ovenproof dish. Pour over the yoghurt and harissa then rub this marinade into the chicken thighs.

  2. To a heavy based saucepan on a low heat, add a splash of oil, the garlic, whole cherry tomatoes and red pepper. Turn up the heat slightly and cook the veg for a few minutes until soft, stirring every now and again.

  3. Add the chopped tomatoes to the pan, bring to the boil, then simmer for 5 minutes.

  4. Pour the tomato sauce over the chicken then bake for 20-25 minutes until the chicken is cooked through. Cook your grains according to the packet instructions then stir through the herbs and nuts and serve as a base for the chicken thighs and tomato sauce.


  • 4 chicken thighs
  • 1 red pepper, finely sliced
  • 225g cherry tomatoes
  • 3 tbsp harissa
  • 400g tin of chopped tomatoes
  • 250ml yoghurt


  • 2 garlic cloves, chopped
  • 350g bulgur wheat (wild rice or quinoa work well too)
  • a handful of chopped soft herbs (parsley, coriander and basil work well)
  • a handful of toasted chopped nuts (pinenuts, cashews or walnuts work well)

Suitable for

  • Gluten free