Harissa Chicken with Tomatoes & Chickpeas
This chicken dish makes a light summery meal when served with a side salad and some crusty bread, but in winter months when you’re after something a bit more satisfying, try serving it on buttery couscous to soak up all the lovely tomato juices.


  • 1 packet NZ Hothouse Roma tomatoes

  • 1 packet NZ Hothouse Strawberry tomatoes

  • 2 medium chicken breasts

  • ½ cup harissa paste

  • 1 tsp cumin powder

  • 1 tsp coriander powder

  • 1 tbsp olive oil

  • 1 red capsicum

  • 1 red onion

  • ½ cup pitted green olives

  • 1 can chickpeas, drained and rinsed

  • 1 tbsp tomato paste

  • ⅓ cup of hot water

  • 1 tbsp honey

  • A handful of fresh coriander

  • Salt and pepper to taste

 Note: Harissa paste can vary greatly in heat, so make sure to check yours before using, and adjust the amounts to your liking.


Heat oven to 190c. Place the chicken breasts in a bowl with half the harissa paste, and the cumin and coriander. Season with salt and pepper and toss until the chicken is well coated. Cover and refrigerate - you can do this up to a day ahead.

Add the olive oil to a shallow ovenproof dish, and brush it around the base and sides.

Roughly chop the onion, capsicum, and Roma tomatoes, and toss together with the olives and chickpeas in the oven dish. Mix the remaining harissa paste with the hot water and tomato paste and pour over the vegetables, stirring to cover them all. Nestle the chicken breasts into the vegetables, then season with salt and pepper and a drizzle of olive oil. Bake for 25 minutes covered with foil.

Remove from the oven and add the whole strawberry tomatoes. Drizzle the honey over the chicken and bake uncovered for a further 25 minutes, or until the chicken is golden brown and cooked through and the sauce has thickened and reduced.

Remove from the oven and scatter with roughly chopped coriander.

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