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    Spice-Crusted Chicken with Rose Harissa

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    Spice-Crusted Chicken with Rose Harissa

    A late summer main course of juicy chicken breast spiced up with a rub of fragrant rose petal harissa and ground cumin and coriander seeds.

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 6


    • 2 tsp cumin seeds
    • 2 tsp coriander seeds
    • 6 chicken breast fillets
    • 4 tbsp extra virgin olive oil
    • For the dressing
    • 1 tsp Belazu Rose Harissa
    • 4 tbsp Waitrose Sweet Balsamic and Red Pepper Dressing (find this in the grocery section)
    • 300g pack cherry vine tomatoes, washed


    1. Crush the cumin and coriander seeds using a pestle and mortar, or place in a small bowl and use the rounded end of a rolling pin. Season with a little sea salt. Using a large, sharp knife, slice each chicken breast horizontally into 2 thin slices. Rub the spice mix all over the slices.
    2. Heat 3 tablespoons of the oil in a large frying pan. Add half the chicken and fry for 4-5 minutes each side until golden, thoroughly cooked, the juices run clear and there is no pink meat. Place on a plate and keep warm. Fry the remaining chicken, remove and keep warm.
    3. To make the dressing, add the remaining oil to the pan with the rose harissa, dressing and 4 tablespoons cold water. Bring to the boil, then stir in the tomatoes and cook for 1-2 minutes or until heated through.
    4. Serve the chicken breasts on a bed of lightly cooked green beans and canned flageolet beans. Spoon the tomatoes over and drizzle with the dressing.

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    Cook's tips

    Get ahead by slicing the chicken breasts and rubbing with the spices up to 2 hours before cooking. Cover and store in the fridge. Rose harissa is an unusual alternative to traditional harissa. Try using it as an alternative marinade for lamb before barbecuing.

    Try the rest of this month's alfresco menu: Flaked Trout and Plum Crumble.


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    5 stars