Bake-along | Food | Main Course

Harissa Chicken Dinner

August 5, 2019

Peace Greetings to you lovely!

This recipe is one that’s super easy to put together with just a few ingredients. Marinate all ingredients and dump them on to a baking tray and there you have dinner all in one tray.

Harissa Spiced Chicken and Veggies

500gms chicken cut into large chunks – skin on (you may use all chicken legs/ thighs)
1 tsp Caraway seeds
1 tsp cumin seeds
3 cloves garlic
2 dry red chillies
1/4 cup Harissa paste (available in all leading supermarkets in the pickle/ olives section)
2 tbsp honey
1 tbsp red vinegar/lime juice
1 large onion cut into quarters and separated
1 red capsicum
2 potatoes cut into wedges
Corn on the cob -optional
4 tbsp Olive oil
Salt to taste
coriander leaves chopped to garnish

Preheat oven 200C.
Crush the caraway, cumin, chillies and garlic in a mortar and pestle until finely smashed.
For the Marinade, Mix up the harissa, honey, vinegar, crushed garlic cumin chilli. Add salt to taste. If you want it spicier, add one tsp of chilli powder. Add 2 tbsp olive oil and mix. Now toss the chicken pieces in the marinade and massage really well. You may let this marinate for a while, but it’s fine to bake it immediately.


Take a large baking sheet and line with baking paper. Add the chicken and spread out, add the peppers, potatoes and onions in and around the tray. And spread out the chicken and veggies around the tray in one single layer.
Drizzle 2 tbsp oil around the chicken and the veggies and season the veggies with a small pinch of salt.
The marinade will seep into the veggies while cooking so don’t over-salt it.

Now bake in a preheated oven for 40-45 mins until roasted and cooked through. You can flip the chicken and potatoes halfway through for even colouring. Or just turn on the broiler for a charred skin. The skin of the chicken should get nice and crispy and the interior should remain juicy.

When you insert a knife through the thickest part of the chicken, the juices that run out should be clear. Then you know it is done! And for the potatoes, the knife should slide through easily.

I add a few chunks of frozen corn on the baking tray, in the end, to cook along with the chicken. The corn doesn’t take a lot of time to cook so just place it around 10 min before the cooking time ends.

Serve it with some warm khubz, hummus or yoghurt. I made a simple couscous salad that went well with it too.

Here you have a tray that’s a flavour bomb of hot, spicy, sweet, sticky and aromatic chicken and veggies created in minutes with not much effort.
An easy weeknight meal in minutes with hardly any preparation.