Harissa Chicken

Not only is this a quick and easy dinner, it's also fantastic for preparing ahead.  And just when you thought it couldn't get any better - it also works brilliantly cooked ahead of time ... slice up the cooked chicken when you're ready to serve and either enjoy it at room temperature or give it some gentle help in the microwave.

Inspired by BBC Good Food


  • 6 skinless chicken breasts
  • 3 teaspoons Belazu Rose Harissa
  • a drizzle of olive oil
  • 2 teaspoons dried oregano
  • 250g (9oz) pack cherry tomatoes
  • 200g (7oz) Kalamata olives, pitted


  1. Preheat the oven to 200ºC/180ºC Fan/400ºF (gas mark 6).
  2. Put the chicken in a medium roasting tray and rub the harissa over the top of the breasts. Drizzle with olive oil and sprinkle over the oregano.
  3. Cover with foil and roast for 15 minutes.
  4. Remove the foil and add the cherry tomatoes and olives to the tray. Roast for 15-20 minutes more or until the tomato skins start to split and the chicken is cooked through. Delicious served with brown rice and a spinach salad - and don't go leaving all the gorgeous juices in the tray ... they make all the difference.

Keywords: easy, family, quick