Chicken Global Main course

Harissa chicken with pink grapefruit dressing


Cooking time
45 mins


2 chicken breasts, halved
Harissa paste
1 red pepper
1/4 coriander seeds
1/4 cumin seeds
1/4 caraway or fennel seeds
1 red onion, chopped
3 cloves of garlic, chopped
2 red chillies, chopped
1 dried red chilli, chopped
1/4 tbsp tomato puree (or ketchup)
Pinch of sugar
2 tbsp lemon juice
1/2 tsp salt
1 tbsp greek yoghurt
150ml pink grapefruit juice
130ml lemon juice
130ml maple syrup
1/4 tsp ground cinammon
1 star anise
To serve
Rice and rocket


This is actually a harissa chicken recipe from Ottolenghi but I’m sure they won’t mind us stealing it.  First make the harissa by adding the spices to a small frying pan and frying gently until they begin to give of an aroma, put them in a pestle in mortar and ground finely.

Next add the rest of the ingredients to a pan with some olive oil and fry for about ten minutes until the ingredients go a darker colour.  Add this mixture with the spices to a blende and finely blend before adding the yoghurt and then mixing with the chicken to marinate overnight (or at least for an hour).

When ready to cook pre heat the oven to 200c and lay the marinated chicken pieces on a large baking tray, cook for ten minutes at this heat.  While the chicken is cooking add the sauce ingredients together in a small pan and reduce by about 3/4 then allow to cool.  After ten minutes switch the oven of and grill the chicken for a further 10-15 mins until golden brown and cooked through.

Dress the rocket with the sauce and serve with rice.

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