Harissa Chicken with Rainbow Salad

You can get lots of different kinds of harissa paste, but the rose variety has an extra layer of deliciousness – do keep an eye out for it.
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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
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1 tablespoon olive oil

6 boneless, skinless chicken thighs

3 tablespoons rose harissa paste

Finely grated zest and juice of 1/2 lemon

2 tablespoons low-fat Greek yogurt

3 tablespoons extra-virgin olive oil

One 220-gram (8-ounce) bag rainbow salad

1 avocado, sliced

One 400-gram (14-ounce) can chickpeas, drained and rinsed

Handful of chopped flat-leaf parsley


Special equipment:
Saute pan
  1. Heat the olive oil in a saute pan. Season the chicken with salt and pepper and spread all over with the harissa paste and a sprinkling of lemon zest. Fry over a medium high heat for 3 to 4 minutes on each side until just cooked through. Set aside to rest, then slice and combine with the yogurt while the chicken is still warm.
  2. Mix the lemon juice with some seasoning in a salad bowl and whisk in the extra-virgin olive oil.
  3. Add the rainbow salad, avocado, chickpeas and parsley and toss gently to combine. Serve with the harissa chicken.
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