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Contents
Bold, Smoky & Packed with Flavour
Prep Time: 15 minutes + 30 minutes marinating Cook Time: 20-25 minutes Serves: 2-4
This Harissa-Spiced Chicken Breast delivers big flavour with minimal effort. Marinated in smoky North African spices and roasted until juicy and golden, it’s a satisfying meal made with Tender Gourmet Butchery chicken breasts.
Served alongside a fresh and fluffy lemon couscous, this dish is perfect for busy weeknights or easy entertaining.
1. Ingredients
For the Chicken Breasts:
- 2 Tender Gourmet Butchery Chicken Breasts
- 1½ tablespoons harissa paste
- 1 tablespoon olive oil
- Juice of ½ lemon
- 1 garlic clove, minced
- ½ teaspoon salt
For the Lemon Couscous:
- 1 cup couscous
- 1 cup boiling water or chicken stock
- 1 tablespoon olive oil
- Juice and zest of ½ lemon
- 1 tablespoon chopped parsley
- Salt and pepper to taste
2. Instructions
Let’s get cooking. This chicken breast variation is fast, simple, and full of flavour.
Marinate the Chicken Breasts:
- Mix harissa, olive oil, lemon juice, garlic, and salt in a bowl.
- Coat chicken breasts evenly. Cover and marinate in the fridge for 30 minutes, or up to overnight.
Cook the Chicken:
- Preheat oven to 200°C (fan forced).
- Place chicken on a lined baking tray.
- Roast for 20–25 minutes, or until cooked through and juices run clear (internal temp: 74°C).
- Rest for 5 minutes before slicing.
Prepare the Couscous:
- Place couscous in a heatproof bowl. Add boiling water or stock, cover, and let stand for 5 minutes.
- Fluff with a fork, then stir through olive oil, lemon juice, zest, parsley, salt and pepper.
Serve:
- Slice chicken and plate with lemon couscous. Garnish with herbs or a spoon of yoghurt for extra creaminess.
Cooking Tips:
- For a smokier flavour, grill chicken instead of roasting.
- Add chopped roasted capsicum or olives to the couscous for variety.
- Thin breast fillets may cook faster—check at the 18-minute mark.
