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Harissa Chicken

Harissa Chicken

Serves pea 4 Clock icon 35 minutes
Super easy to throw together, this will become a firm mid-week favourite!

6 Farmdrop products in this recipe

£ 14 .55
6 items.

Here's how you do it

  1. Pre-heat oven to 200 degrees C.

  2. Pop chicken thighs in a roasting tray. Pour in half a pot of yoghurt and three heaped tablespoons of harissa. Rub the marinade into the chicken thighs.

  3. To a heavy based saucepan on a low heat add a splash of oil, chopped garlic, cherry tomatoes and sliced red pepper. Turn up the heat for a few minutes to allow veg to soften. Add chopped tomatoes, bring to the boil, simmer for 5 minutes.

  4. Add tomato sauce to the chicken. Bake for 20-25 minutes until the chicken is cooked through.

  5. Serve chicken with rice/bulgur wheat mixed with herbs and nuts


  • 4 chicken thighs
  • 1 red pepper, finely sliced
  • 350g cherry tomatoes
  • 3 tbsp harissa
  • 400g chopped tomatoes
  • half pot yoghurt


  • 2 cloves chopped garlic
  • Wild rice/bulgur/quinoa (pretty much any grain to serve)
  • Soft herbs & chopped nuts to mix through grains

Suitable for

  • Gluten free