Harissa Chicken with Courgette, Pepper & Feta

A one pot dish packed full of flavour thanks to the Harissa spices. Throw in any vegetables you fancy (we like courgette and pepper), along with chicken thighs and Harissa spices for a fantastically tasty and simple midweek supper. Top with cherry tomatoes and cubed feta for even more flavour. Our Harissa Chicken can be served with rice, couscous or quinoa, and any leftovers are perfect for lunch the next day.


This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.


6 chicken thighs, skinless and boned, diced
1 large onion, chopped into large chunks
2 courgettes, sliced
2 peppers, chopped into large chunks
2tsp harissa spices
5tbsp Mellow Yellow rapeseed oil
Salt & pepper, pinch of each
200g feta, cubed
220g tomatoes on the vine
1tbsp balsamic vinegar


Preheat your oven to 190C. Add the chicken, vegetables, oil, spices and seasoning to a large oven tray. Cook for 20 minutes. Remove from the oven and add your tomatoes, still on the vine. Return to the oven for 5 minutes. Add the feta and your drizzle over your balsamic vinegar. Return to the oven for a final 5 minutes. Serve with quinoa, couscous or rice and enjoy.

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