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Harissa chicken bake with tzatziki recipe

Harissa chicken bake with tzatziki recipe

20 ratings

This spicy harissa-baked chicken with Mediterranean couscous and the fresh taste of tzatziki, combines flavours of Morocco and Greece to make a simple yet tasty meal for two. See method

  • Serves 2
  • 5 mins to prepare and 35 mins to cook
  • 716 calories / serving


  • 3 tbsp harissa paste
  • 1½ tbsp red wine vinegar
  • 4 skinless chicken thighs
  • 2 red onions, quartered
  • 2 whole roasted peppers from a jar, roughly sliced
  • 50g whole blanched almonds
  • 3 tbsp roughly chopped parsley
  • 1 x 110g sachet Mediterranean couscous

For the tzatziki

  • 10cm (4in) piece cucumber, deseeded and grated
  • 1 1/2 tbsp mint sauce
  • 150g (5oz) fat-free Greek yogurt
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    33g 48%
  • Saturates

    7g 33%
  • Sugars

    13g 15%
  • Salt

    2.7g 46%

of the reference intake
Carbohydrate 50.6g Protein 51.3g Fibre 9.9g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. In a large bowl mix the harissa with the vinegar and some seasoning.
  2. Add the chicken and onions and turn to coat in the mixture. Transfer to a large roasting tin and cook for 25 minutes, stirring halfway through. Add the peppers, almonds and parsley, and continue cooking for a further 10 minutes.
  3. Meanwhile, for the tzatzki, put the cucumber, mint sauce and yogurt in a bowl; mix well.
  4. Cook the couscous following the packet instructions. Serve with the chicken and tzatziki.

See more Dinner ideas for two

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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