This recipe turned out to be one of those “accidental favourites.” I made it on a Wednesday night when I was too tired for anything fussy. I had chicken, a few lemons, and a bag of red rice I’d forgotten about in the cupboard. Mary’s method pulled it all together, and wow—it delivered.
The chicken comes out juicy, the rice soaks up all that lemony dressing, and the fresh crunch from carrots and celery? Total texture win. The only mistake I made the first time was under-seasoning the rice. Don’t do that. A bit of salt at the end brings it all to life.
WHY THIS ONE WORKS SO WELL
This is a proper flavour-layered dish. The marinade has warm spices, the dressing is tangy and zippy, and the red rice adds a chewy, nutty base. The veg stay fresh and crunchy, which balances out the richness of the chicken beautifully. It’s quick, healthy-ish, and feels far fancier than it is.
INGREDIENTS + WHY THEY MATTER
Chicken Breasts (3, sliced) – Quick to cook, and marinating makes them tender and packed with flavour.
Red Rice (450g) – Nutty and chewy—holds its texture better than white rice.
Carrots (6, grated) – Add crunch and colour to the rice base.
Celery (2 sticks, diced) – For extra freshness and a bit of bite.
Spring Onions (6, sliced) – Sharpens the whole dish and adds that oniony lift.
Olive Oil (4 tbsp) – Base of the dressing, mellow and smooth.
White Wine Vinegar (2 tbsp) – Brings acid to balance the lemon.
Lemon Zest & Juice (from 3 lemons) – Adds zing and brightness throughout.
Harissa Paste (1 tsp + ½ tsp) – Gives gentle heat and depth.
Sun-dried Tomato Paste (2 tbsp for dressing, 2 tbsp for marinade) – Intensifies flavour and adds a savoury note.
Ground Cumin (1 tbsp) – Warm spice that complements the lemon beautifully.
Sunflower Oil (1 tbsp) – Used in the marinade—neutral and light.
Coriander (small bunch, chopped) – Finishing herb that brings everything together.
MAKING IT YOURS (WITHOUT RUINING IT)
Swap red rice for quinoa or bulgur if that’s what you’ve got.
Use mint or parsley instead of coriander for a milder finish.
Add sliced avocado on top for a creamy contrast.
MISTAKES I’VE MADE (AND HOW TO AVOID THEM)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Chicken was bland | Didn’t marinate long enough | Give it at least 30 minutes—overnight is even better |
| Rice too firm | Undercooked or rushed | Cook red rice according to packet and test for doneness |
| Dish tasted flat | Didn’t season at the end | Always taste and adjust before serving |
HOW TO MAKE MARY BERRY’S LEMON AND TARRAGON CHICKEN
- In a bowl, mix cumin, sun-dried tomato paste, harissa, and sunflower oil. Add chicken, season, and coat well. Marinate for 30 minutes.
- In a large bowl, whisk olive oil, vinegar, lemon zest and juice, harissa, and sun-dried tomato paste. Stir in grated carrot, celery, and spring onions.
- Cook the red rice according to the packet. Drain well, then mix into the dressing and veg. Season to taste.
- Heat a frying pan over high heat. Cook the chicken strips for 4–5 minutes until browned and cooked through.
- Stir chopped coriander into the rice. Serve topped with chicken and extra herbs, if you fancy.
TIPS FROM MY KITCHEN
I cook the rice first and let it steam dry for a few minutes—it absorbs dressing better.
I save a little lemon zest for sprinkling on top—it really lifts the final dish.
I double the marinade and freeze half with raw chicken for an easy dinner later.
STORAGE + SERVING
Keeps: 2 days in the fridge in a sealed container.
Freezes: Yes, once cooled. Freeze for up to 1 month.
Reheat: Microwave for 1–2 minutes or gently warm in a pan.
Serve With: Extra lemon wedges, a green salad, or warm flatbread.
FREQUENTLY ASKED QUESTIONS
Q: Can I use brown rice instead of red?
A: Yes, it works fine—just adjust cooking time and keep the texture firm.
Q: Is the harissa very spicy?
A: It’s mild here, more of a warming background heat than anything fiery.
Q: Can I use chicken thighs instead?
A: Absolutely—they stay juicy and work great with the marinade.
Q: Can I serve this cold?
A: Yep! It makes a brilliant packed lunch or picnic salad.
Try More Recipes:
- Mary Berry Thai Chicken Curry
- Mary Berry Stuffed Chicken Thighs With Lemon Sauce
- Mary Berry Chicken Schnitzel
Mary Berry Lemon and Tarragon Chicken
Course: SaladsCuisine: Mediterranean-inspiredDifficulty: Easy4
servings15
minutes30
minutes462
kcalA fresh, tangy chicken and red rice salad with lemon, harissa, and crunchy vegetables. Full of bold flavours and contrasting textures, this one-pan wonder is quick enough for weeknights but good-looking enough to serve to guests.
Ingredients
- Chicken & Marinade:
3 skinless boneless chicken breasts, sliced into strips
1 tbsp ground cumin
2 tbsp sun-dried tomato paste
½ tsp harissa paste
1 tbsp sunflower oil
- Dressing & Salad:
4 tbsp olive oil
2 tbsp white wine vinegar
Zest and juice of 3 lemons
1 tsp harissa paste
2 tbsp sun-dried tomato paste
6 carrots, coarsely grated
2 celery sticks, diced
6 spring onions, sliced
450g red rice
Small bunch coriander, chopped
Directions
- Mix marinade ingredients and coat chicken. Marinate 30 mins.
- In a large bowl, whisk dressing ingredients. Stir in grated carrot, celery, and spring onions.
- Cook red rice as per packet. Drain well, then mix into salad. Season.
- Cook chicken in a hot pan for 4–5 mins until golden and cooked through.
- Stir coriander into the rice, spoon into a serving dish, and top with chicken.
Notes
- Marinate chicken for better flavour—overnight is best.
- Taste and season the rice salad before serving.
- Red rice gives the best texture, but brown rice works in a pinch.