Harissa Chicken Roast


A quick and effortless chicken roast perfect for weekend dinners. The hearty flavor of freshly ground spices makes this chicken even more tasty and delicious. The dish can be served with mint and tamarind chutney.

  • Easy
  • 5 person(s)
  • 25 Min


    • Ground cumin½ teaspoon
    • Coriander seeds½ tablespoon
    • Fennel seeds½ teaspoon
    • Red chili powder1 tablespoon
    • Garlic cloves4-5
    • Extra virgin olive oil2 tablespoons
    • Saltto taste
    • Lemon juice1 tablespoon
    • Chicken pieces½ kg
    • Harisa masala2-3 tablespoons
    • Fresh coriander,chopped
    • Lemon,sliced


  • To make harissa masala: add ground cumin, coriander seeds, fennel seeds, red chili powder, garlic cloves, extra virgin olive oil, salt, and lemon juice in a grinder. Grind it into a fine paste.
  • Rub masala onto the chicken pieces until fully coated. Marinate it from 30 minutes to overnight.
  • Heat oil in a frying pan and fry the marinated chicken.
  • Now braise the chicken in the resultant stock.
  • Cover the lid and cook on low flame for about 5-8 minutes till the chicken is fully cooked. Serve it at dinner.
  • Enjoy! Please give us your feedback in the comments below.
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