Harissa Chicken


Serves 4



  • 550g boneless, skinless chicken thighs

  • 2-3 cloves of garlic, crushed or diced

  • 1 medium onion, sliced

  • 2 cups sliced mushrooms

  • 1 bottle Barkers Harissa sauce

  • Salt and pepper to taste

  • Olive oil or olive oil spray


Pre-heat oven to 180 degrees.

In a medium sized fry pan, heat olive oil spray then add chicken thighs and brown a few minutes each side. Place in a casserole dish that has a lid.

Saute the prepared veggies and pour over the chicken. Pour over ¾ the bottle of Harissa sauce and grind over salt and pepper.

Cook for about 30-40 minutes.

Serve with steamed veggies. In the photo I’ve served with broccoli, cauliflower mash and spaghetti squash.