Easy Harissa Chicken | 5 Ingredients Quick & Easy | Jamie Oliver

harissa paste

🥗Healthier: sriracha

💰Cheaper: chili paste

Sriracha offers a similar heat with lower calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

chicken pieces

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while thighs are more affordable than breasts.

Preheat the oven to 180ºC/350ºF/gas 4.

Deseed the peppers and tear into big chunks, peel and quarter the onions and break apart into petals, then place it all in a 30cm x 40cm roasting tray.

Use a large sharp knife to carefully cut down the back of the chicken, so you can open it out flat, then score the legs. Add to the tray with the harissa, and a little sea salt, black pepper and red wine vinegar. Toss well, making sure you get into all the nooks and crannies of the chicken.

Sit the chicken flat on top of the veg, skin side up, and roast it all for 50 minutes, or until gnarly and cooked through. Pick over the mint leaves before dishing up.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens