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Harissa Butterflied Chicken

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  • 250g serrano or poblano ancho medium heat chillies, tops removed

  • 4 cloves garlic, peeled

  • 3 tsp cumin seeds, toasted

  • 1 tsp coriander seeds, toasted

  • 1 tsp ground smoked paprika

  • 1-2 tsp sea salt flakes, plus extra

  • Zest of 1 lemon

  • Juice of ½ lemon

  • 5-8 cherry tomatoes, halved

  • 4 tbsp extra virgin olive oil, plus 2 tbsp

  • 1 medium chicken, butterflied

  • 200ml natural yoghurt

  • 200g couscous

  • 200ml homemade chicken stock

  • handful each of mint, coriander


  • 1.

    In a large mortar and pestle, crush chillies, add garlic, spices, salt, half the lemon zest and grind to form a paste.

  • 2.

    Add cherry tomatoes to taste and blend well. Slowly add 4 tablespoons of olive oil and mix together well. Set aside.

  • 3.

    Place chicken on a board and coat with harissa, rubbing it under the wings and inside the carcass.

  • 4.

    Heat chargrill over a high heat or turn barbecue to high, until plate or grill is very hot. Place chicken skin side down and cook, 5 minutes, until seared well. Turn chicken and cook another 5 minutes, then turn again. Repeat, until chicken is cooked through and charred.

  • 5.

    To make yoghurt dressing, combine yoghurt, remaining lemon zest and lemon juice and a large pinch sea salt in a small bowl, stir to combine, drizzle over 1 tablespoon olive oil and stir through.

  • 6.

    To cook couscous, place in a large bowl. Heat stock and 1 tablespoon in a medium saucepan and heat to a simmer, then pour over couscous. Let rest 10 minutes. Season well with salt and pepper and fluff with a fork.

  • 7.

    To serve, place couscous on a large wooden board, top with grilled chicken. On the side of the board dollop yoghurt. Add about 1 tablespoon harissa on top of yoghurt and swirl through a little using a spoon. Scatter over mint and coriander leaves.

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