Mary Berry Harissa Chicken Recipe

There’s something about harissa that wakes up a meal without shouting over everything else. I first tried this one when I had half a jar of harissa kicking about and some red rice I’d never quite known what to do with. I figured it would be a simple midweek dinner—but it turned out to be the kind of dish I started making on purpose.

That first go? I under-marinated the chicken (impatience strikes again) and overcooked the rice. It wasn’t bad… but it wasn’t memorable. Second time round, I marinated the chicken while I cooked the rice, let it sit, then finished everything with fresh coriander and proper lemon juice. Huge difference. The kind of dinner you could serve warm or cold and still feel smug about.

WHY THIS ONE WORKS SO WELL

This isn’t just “chicken and rice.” It’s layered.

• The harissa gives a smoky, subtle heat (not blow-your-head-off spicy).
• Red rice brings nuttiness and bite—it holds its own against the dressing.
• The veg stay crunchy, the lemon keeps it bright, and that little bit of cumin pulls everything together.

Honestly? It’s one of those meals that feels light but fills you up just enough. Bonus: the leftovers are even better cold the next day.

INGREDIENTS + WHY THEY MATTER

Chicken Breasts (3) – Stripped and marinated, they cook in a flash. Thighs work too—just longer cooking.
Harissa Paste (2.5ml) – Smoky, spicy, complex. Use more if you like it fiery.
Sun-dried Tomato Paste (30ml) – Adds sweetness and richness to balance the heat.
Red Rice (450g) – Holds up better than white rice—chewy, nutty, and doesn’t go mushy.
Carrots + Celery + Spring Onions – Crunch and colour. I’ve used grated courgette when I ran out of celery—works fine.
Lemon Juice + Zest – Brightens everything and makes the flavours pop.
Fresh Coriander – Stir in at the end—it lifts the whole dish.

MAKING IT YOURS (WITHOUT RUINING IT)

• No harissa? Try rose harissa or a dash of chipotle paste. Totally different flavour but still lovely.
• No red rice? Brown rice, quinoa, or even freekeh all hold their own. Just don’t use basmati—it’ll collapse under the dressing.
• Veg swaps? Finely chopped red cabbage or grated raw beetroot are great additions if you want more crunch.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Chicken was dry	Overcooked or under-marinated	Marinate at least 30 mins and don’t go past 4–5 mins in the pan
Salad was soggy	Added dressing too early	Toss veg in dressing just before serving
Rice was bland	Skipped seasoning post-cooking	Salt the water + taste once mixed
Flavours felt flat	Used bottled lemon juice	Always go fresh—zest too, not just juice

HOW TO MAKE MARY BERRY’S HARISSA CHICKEN

1. Marinate the Chicken
   Mix cumin, sun-dried tomato paste, harissa paste, and oil in a bowl. Add chicken strips, toss to coat. Cover and chill for 30 mins (or overnight).
2. Make the Dressing
   Whisk olive oil, vinegar, lemon zest + juice, harissa, and sun-dried tomato paste in a large bowl. Set aside.
3. Prep the Salad Veg
   Add grated carrots, diced celery, and spring onions to the bowl with dressing. Toss gently.
4. Cook the Red Rice
   Boil as per packet, drain well, then cool slightly. Mix into the salad veg. Taste and season.
5. Cook the Chicken
   Heat a pan on high. Fry the marinated chicken strips for about 4 mins or until golden and cooked through.
6. Assemble + Serve
   Stir coriander through the rice salad. Spoon onto a platter and top with warm chicken. Drizzle any pan juices over.

TIPS FROM MY KITCHEN

• I cook extra rice and keep it plain for lunches later in the week—it’s perfect with roasted veg or a fried egg.
• If your harissa is on the mild side, I often stir in a pinch of cayenne or chilli flakes to boost the heat.
• I always zest the lemons before juicing—so much more fragrant that way.

STORAGE + SERVING

Keeps: Up to 3 days in the fridge
Freezes: Yes—just freeze chicken and rice salad separately
Reheats: Pan-fry or microwave chicken; serve rice cold or gently warmed
Serve with: A dollop of yogurt, flatbreads, or some pickled red onions

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
Absolutely. I often make the rice salad in the morning and cook the chicken fresh when I serve.

Q: What’s a good vegetarian version?
Swap the chicken for roasted chickpeas or cubes of grilled halloumi—both go brilliantly with the rice.

Q: Can I use pre-cooked red rice?
Yes—just warm it slightly before mixing so it absorbs the dressing better.

Q: Is this spicy?
It has a gentle kick. If you’re spice-sensitive, cut the harissa in half—or leave it out of the dressing and just keep it in the chicken.

Try More Recipes:

• Mary Berry Lamb Kofta Kebabs With Tzatziki
• Mary Berry Harissa Roasted Chantenay Carrots
• Mary Berry Chicken Tagine