Mary Berry Harissa Chicken Recipe

This delicious Mary Berry Harissa Chicken recipe is a quick and easy meal packed with bold flavours. Perfect for a nutritious dinner, it combines tender marinated chicken, zesty lemon, and spiced red rice. With simple, everyday ingredients like carrots, celery, and coriander, this dish is as flexible as it is vibrant,ideal for a busy weeknight!

Ingredients Needed

For the Chicken

• 3 skinless, boneless chicken breasts, sliced into strips
• 15ml ground cumin
• 30ml sun-dried tomato paste
• 2.5ml harissa paste
• 15ml sunflower oil
• Salt and freshly ground black pepper

For the Salad

• 450g red rice
• 6 carrots, peeled and coarsely grated
• 2 celery sticks, trimmed and diced
• 6 spring onions, trimmed and sliced
• Small bunch of coriander, leaves roughly chopped

For the Dressing

• 60ml olive oil
• 30ml white wine vinegar
• Zest and juice of 3 lemons
• 5ml harissa paste
• 30ml sun-dried tomato paste

How To Make Harissa Chicken Recipe

1. Marinate the chicken: Combine the cumin, sun-dried tomato paste, harissa paste, and sunflower oil in a bowl to make the marinade. Add the chicken strips, season with salt and pepper, and mix until coated. Let it marinate for at least 30 minutes.
2. Prepare the salad dressing: In a large bowl, whisk together the olive oil, white wine vinegar, lemon zest, lemon juice, harissa paste, and sun-dried tomato paste.
3. Mix the salad vegetables: Add the grated carrots, diced celery, and sliced spring onions to the dressing. Toss everything together to coat evenly.
4. Cook the red rice: Follow the packet instructions to cook the red rice. Drain it well and mix it into the vegetable salad. Adjust the seasoning as needed.
5. Cook the chicken: Heat a large frying pan over high heat. Add the marinated chicken and fry for about 4 minutes, or until browned and fully cooked.
6. Assemble and serve: Stir the chopped coriander into the rice salad. Spoon the salad into a serving dish and place the cooked chicken on top.

Recipe Tips

• Marinate for the full time: Let the chicken marinate for at least 30 minutes to soak up all the spices and flavours. If you have time, marinate it longer for even better taste.
• Don’t overcook the chicken: Fry the chicken on high heat for about 4 minutes. Cooking longer can make it dry, so check it’s cooked through but still juicy.
• Use fresh lemon juice: Freshly squeezed lemon juice adds a bright and tangy flavour that bottled juice can’t match.
• Cook the rice properly: Follow the packet instructions and drain it well. Wet rice can make the salad soggy, so let it cool slightly before mixing.
• Add coriander at the end: Stir the coriander in just before serving to keep it fresh and fragrant.

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers harissa chicken in a sealed container in the fridge for up to 3 days.
• Freeze: freeze leftovers harissa chicken in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm leftovers harissa chicken in a frying pan over medium heat for 5-7 minutes, stirring occasionally, or microwave in 1-minute intervals until heated through. Ensure it’s piping hot before serving.
   

Nutrition Facts

• Calories: 371 kcal
• Total Fat: 19.5 g
• Total Carbohydrate: 2.8 g
• Dietary Fiber: 0.4 g
• Sugars: 1.4 g
• Protein: 43.9 g

Try More Mary Berry Recipes:

• Mary Berry Harissa Roasted Chantenay Carrots
• Mary Berry Spiced Grilled Aubergine
• Mary Berry Two Roast Chickens
• Mary Berry Roast Chicken Breast
• Mary Berry Porcini, Wild Mushroom, and Watercress Gratin Recipe