Harissa Chicken Bake

As you can tell by the short recipe, dinner doesn’t get much easier… or tastier! Harissa and lemon give a citrus kick to tender chicken thighs and sweet kumara.

5 minutes
25 minutes


¼ cup Culley’s harissa

2 x 400g packs Farro chicken thigh fillets

150g each golden and Beauregard kumara, cut into fingers

½ red onion, cut into wedges

Handful green olives

½ lemon, thinly sliced

½ cup Farro Kitchen chicken stock


Heat oven to 200°C

Toss chicken fillets in harissa to coat

Lay chicken in a baking tray and arrange kumara, red onion, olives, lemon slices around

Pour in chicken stock

Bake for 20 mins before raising temperature to 220°C for the final 5 mins

Serve straight away with a green salad