Harissa Chicken and Sweet Potato with a Preserved-Lemon Dressing


2 tbsp harissa

2 tbsp olive oil

3 chicken breasts, skin on

2 large sweet potatoes, washed and cut into chunks

20g pack mint, leaves only

20g pack coriander, leaves only

20g pack flat leaf parsley, leaves only

1 large red onion, finely sliced

75g pitted green olives



2 Belazu preserved lemons

2 tbsp extra virgin olive oil

1 lemon, juice



1. Preheat the oven to 220˚C, gas mark 7. Combine the harissa and olive oil in a large bowl. Add the chicken breasts and sweet potatoes, and toss to coat. Season, then arrange in a single layer in a roasting tray and cook for 25 minutes, until the chicken and potatoes are cooked.

2. Meanwhile, make the dressing: cut the preserved lemons in half, scoop out the flesh and discard. Finely chop the rind and whisk together with the extra virgin olive oil and lemon juice in a bowl.

3. When cooked, remove and slice the chicken breasts on the diagonal. Arrange the herbs, onion and olives on 4 serving plates and top with the chicken and sweet potato. Drizzle the dressing over the salad and serve with a bowl of yogurt alongside.


  • Preparation time: 10 minutes
  • Cooking time: 25 minutes
  • Total time: 35 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1987.4kJ
Fat 22.7g
Saturated Fat 3.9g
Carbohydrate 30.3g
Sugars 9.1g
Salt 1.0g

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5 stars

Average user rating Based on 12 ratings

This recipe was first published in Sun May 01 15:22:00 BST 2011.