Harissa Chicken Recipe

Harissa chicken and white bean bake

  • serves 4
  • Easy

This vibrant recipe sees chicken thighs slathered with harissa and cooked in a rich tomato sauce with beans and olives – a healthy, high-protein family meal


Try our harissa chicken then check out more harissa recipes.



  • plum tomatoes 2 x 400g tins
  • sherry vinegar 1 tbsp
  • garlic 2 large cloves
  • fennel seeds 1 tsp
  • whole chicken thighs 8
  • Belazu rose harissa 2 tbsp
  • olive oil 1 tbsp
  • white beans 2 x 400g tins, drained and rinsed
  • mixed olives 150g, pitted
  • basil leaves small bunch


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Using a blender, blitz the plum tomatoes with the sherry vinegar, garlic and fennel seeds to make a smooth sauce. Season and set aside.

  • Step 2

    Season the chicken thighs all over and rub the harissa underneath the skin. Heat the oil in a large shallow casserole over a medium-high heat. Fry the thighs in two batches, skin-side down, for 5 minutes or until the skins are golden. Remove to a plate.

  • Step 3

    Lower the heat, then pour the tomato sauce into the pan. Tip in the beans and olives. Mix, then nestle the chicken thighs, skin-side up, into the sauce. Put into the oven for 35-40 minutes or until the chicken is cooked through and the bean stew has reduced. Scatter over basil leaves to serve.

Nutritional Information

  • Kcals 442
  • Fat 22.8g
  • Saturates 5.3g
  • Carbs 18.7g
  • Sugars 8.3g
  • Fibre 11.4g
  • Protein 34.8g
  • Salt 1.7g