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Harissa Chicken Bake

Harissa Chicken Bake

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.

Prep: 5 minutes
Cook Time: 25 minutes
Serves: 4-6


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.


¼ cup Culley’s harissa

2 x 400g packs Farro chicken thigh fillets

150g each golden and orange kumara, cut into fingers

½ red onion, cut into wedges

Handful green olives

½ lemon, thinly sliced

½ cup chicken stock

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