`

Harissa Baked Chicken

June 6 2016
« SCROLL PHOTOS LEFT TO RIGHT »

Sooo, I think I’m going through a ‘harissa’ phase at the moment. I seem to be adding it on everything! Especially broccolini, along with organic ghee and sea salt. SO good! The other week I baked some chicken in the oven and added the same ghee, harissa and sea salt combination. It was super delicious, and now it’s Mike’s new favourite chicken recipe, and one that I had to share with you all!

Since I’ve moved into my new house (very exciting) I’ve been busy testing out my new Miele oven. It has a dual oven and grill cooking function, perfect for baking the outside of the chicken nice and crispy, while at the same time cooking the fat out of the skin. I’ve also found that baking the chicken with the skin on helps it stay tender and prevents it from drying out.

Today I’ve simply served my chicken with fresh rocket and goat’s cheese, but feel free to serve it with anything you like; roast vegetables or your favourite salads.

Enjoy!

 


 

 

Harissa Baked Chicken  |  Gather & Feast

Harissa Baked Chicken  |  Gather & Feast

 

G&F is a reader-supported publication, free from paywalls and embedded ads.
Your support is SO greatly appreciated and helps fund the development of new recipes that I hope will make their way onto your kitchen table. x
 

Ingredients

GF, RSF
45 mins
4-6
  • 3 tbs ghee or butter
  • 1½ tbs harissa paste (I use the ‘Ferrero’ brand in a blue & white tube)
  • 4 free range chicken breasts with skin on (organic if possible) 
  • Flaked sea salt

Method

  1. Pre-heat your oven to 180 degrees celcius.
  2. Line a deep baking tray with baking paper.
  3. With the back of a spoon, spread the ghee along with half of the harissa paste over the baking paper. 
  4. Place the chicken skin side up into the tray, on top of the ghee and harissa.
  5. Spread the remaining harissa paste over the top of the chicken with the back of a spoon.
  6. Sprinkle the chicken with a generous amount of flaked sea salt.
  7. Pop the tray into the oven and bake for about 35 minutes until golden brown and cooked through.
  8. Test that the chicken is cooked all the way through before removing from the oven.
  9. Once cooked, remove from the oven and let rest for about 5 minutes.
  10. Pour the pan juices over the chicken and serve with your favourite salad or roast vegetables. In this recipe I’ve served my chicken with fresh rocket and goat’s cheese.

Free Resources

Click on the links below to print or save this recipe to your device.

Also on Gather & Feast

Spaghetti with Broccoli, Pork & Fennel

July 29 2020
A flavour-packed simple pasta that's super quick to throw together.
Read more

Chai Soaked Fruit with Mascarpone Oat Tart

July 14 2016
The main feature in this week’s new recipe is delicious chai soaked fruit.
Read more

Cinnamon, Cardamom & Vanilla Scrolls

March 20 2023
Soft, pillowy, and gooey scrolls.
Read more

Hi there!

I’m Ashley, welcome to Gather & Feast. Here you'll discover wholesome, and nutritious recipes, baked treats, and delicious desserts. x

Read more

 


Gathered: Newsletter

Get my free, twice-monthly newsletter for all the recipes to make, desserts to bake, videos, fun finds, and more!


 

SALADS eBook

Elevate your salad game with these flavour-packed recipes to cook for yourself and others.

Read more