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Roast harissa rubbed chicken


  • Preheat oven to 220°C.
  • To make harissa, place the coriander and cumin seeds in a dry non-stick pan and toast, being careful not to burn. Then blend the toasted spices with the chillies, garlic, salt and 7 tbsp oil in a processor or by using a mortar and pestle.
  • Place the chicken on a lightly sprayed roasting tray, skin side up. Squeeze a little lemon juice over the top and generously brush with the harissa. Then cook in the oven for about 25-30 mins until crusty on the outside.
  • Dress the lettuce leaves with a little oil and arrange on individual plates. Top with a piece of chicken and serve with a dollop of yoghurt on the side.


  • 4 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 6-8 small red chillies, chopped
  • 4 garlic cloves, chopped
  • a good pinch of sea salt
  • olive oil olive oil spray
  • 1 chicken, jointed on the bone
  • ½ lemon
  • a mixture of lettuce leaves
  • plain yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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