Harissa chicken with pomegranate and walnut salad recipe

  • Serves 4
  • 20mins to prepare, 30mins to marinate and 30mins to cook
  • 447 calories / serving
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Fiery harissa chicken is paired with a delicious pomegranate and walnut salad in this dish making it ideal for alfresco eating. 

In a bowl, combine the chicken with the harissa and 1tbsp of the olive oil. Season and add a squeeze of lemon (reserving the other lemon half). Cover and chill for at least 30 minutes or up to 2 hours.

Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken in a roasting tin and roast for 30 minutes. Or barbecue the drumsticks over white–hot coals for about 25–30 minutes, turning occasionally until they are slightly charred and cooked through with no pink showing. 

Meanwhile, toast the walnut halves (if using) in a dry frying pan over a medium heat. Roughly chop them and set aside.

For the salad, put all the ingredients in a bowl and toss well. Serve the chicken with the salad, drizzled with the remaining oil, a squeeze of lemon and the walnuts. 

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

  • Ingredients

  • 8 small chicken thighs or drumsticks (skin–on and bone–in)
  • 3tbsp harissa paste
  • 2 tbsp olive oil
  • 1 lemon, halved
  • 25g (1oz) walnut halves (optional)
  • For the salad

  • 1 red onion, halved and finely sliced
  • 10 baby plum tomatoes, halved
  • 50g (2oz) salad leaves, such as spinach and rocket, large leaves torn
  • 1⁄2 pomegranate, seeds only
  • Energy 1870kj 447kcal 22%
  • Fat 31g 44%
  • Saturates 7g 35%
  • Sugars 10g 11%
  • Salt 4.6g 5%

of the reference intake
Carbohydrate 10.9g Protein 30g Fibre 4.6g


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