Harissa chicken recipe

26 October 2017 by
First published: 12 April 2015

Harissa chicken recipe

This harissa chicken recipe has been developed using mood-boosting foods to help you eat your way to happiness: incorporating the protein and healthy complex carbohydrates found in quinoa into your diet can help to nourish your body and balance your hormones, to keep you in a better mood. What’s more, the chicken in this dish is a great source of tryptophan, important for digestion, skin, nerves and production of serotonin (the ‘happy hormone’). It’s also gluten-free.

Serves 4


250g Tilda Wholegrain and Quinoa Steamed Basmati Rice pouch

4 skinless chicken breasts

2-3tbsp harissa paste

1tbsp olive oil

2tbsp pine nuts

2 spring onions, chopped

¼ cucumber, chopped

2 tomatoes, chopped

200g kidney beans, rinsed and drained

1tbsp raisins

1tbsp pumpkin seeds

Handful flat-leaf parsley, chopped

Handful mint, chopped


Preheat the oven to 170°C/340°F /gas mark 4

Smear each chicken breast with two teaspoons of the harissa paste and place in an ovenproof dish.

Drizzle over the oil, season with salt and pepper and bake in the oven for 20-25 minutes until cooked through.

Put the pine nuts in a dry frying pan and place over a medium heat for a few minutes to toast – remove from the heat as soon as they turn golden as they can burn quickly.

Add 300ml of slightly salted water to a pan and boil.

Add the kidney beans for five minutes. Drain and then combine with all the remaining ingredients.

Serve each chicken breast on a bed of Tilda Wholegrain and Quinoa Steamed Basmati Rice, microwaved according to instructions.


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