Harissa tomato chicken

A closer look

Why this combination works

Harissa brings chilli and aromatic spice to the tomatoes, while honey softens their sharpness. The result should be warmly spiced rather than simply sweet or hot. Start with the measured harissa because brands differ considerably in strength.

What you need for harissa tomato chicken

Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.

The chicken and seasoning

• Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
• Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
• Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
• Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.

The sauce and finishing touches

• Onion. Onion forms a sweet, savoury base once softened. Chop it small so it cooks evenly; raw, crunchy onion would interrupt the smoothness of the sauce.
• Rose harissa. Harissa adds chilli warmth and fragrant spice to the tomato base. Heat levels vary by brand, so use the measured amount as a starting point and taste before adding more.
• Chopped tomatoes. Tinned tomatoes supply the sauce with acidity, moisture and soft pieces of fruit. Simmer them until the raw, watery taste mellows and the sauce coats the chicken.
• Water. Water gives the sauce enough liquid to simmer and combine without adding extra salt. Use the measured amount first, then add a small splash if the sauce reduces too far.
• Honey. Honey balances acidity, heat or salt with a rounded sweetness. It also helps a reduced sauce coat the chicken; keep it moving in the pan to avoid scorching.
• Coriander. Fresh coriander gives a lively herbal finish. Add it near the end so its aroma stays distinct rather than disappearing into the cooked sauce.

How to make harissa tomato chicken

1. Prepare the chicken

Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.

2. Sear until golden

Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.

3. Build the sauce

Soften onion for 5 minutes. Stir in harissa for 30 seconds, then add tomatoes, water and honey. Simmer for 7 minutes until slightly thickened.

4. Finish gently

Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.

Finish with the coriander. Rest for 3 minutes off the heat, then serve with couscous and roasted carrots.