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Harissa & tomato chicken

Quick & easy to make, delivering a smoky, punchy taste

Ingredients

  • 2 tsp Greenfields harissa spice blend
  • 1/2 tsp extra virgin olive oil
  • 2 British chicken breasts
  • 32g tomato paste
  • Chicken stock cube
  • Basmati rice – cook according to pack instructions
  • fresh coriander (optional)

Method

  1. Make the harissa paste –  place the Greenfields harissa spice in a small bowl with the olive oil and mix thoroughly, if too thick add a little extra olive oil and a splash of water.
  2. Chop the chicken breasts into bite-sized pieces
  3. Roughly chop the cherry tomatoes
  4. Heat a large, wide-based pan with a drizzle of olive oil over a medium-high heat, add the chopped chicken and cook for 3-4 min until the chicken has browned
  5. Dissolve the chicken stock cube in 100ml boiled water, stir in the tomato puree and harissa paste
  6. Add the chopped cherry tomatoes and tomato/harissa stock to the pan with the browned chicken
  7. Cook, covered, for up to 10 mins ensuring the chicken is cooked through and the sauce has thickened, season with black pepper
  8. Serve with the rice to the side and garnish with fresh coriander

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