Moroccan Harissa Chicken Flatbread
Morocco's fiery red harissa paste used as a marinade and sauce for grilled chicken, served over a warm toasted flatbread with whipped feta, roasted red peppers, pickled onion and a coriander-lemon drizzle. The harissa-glazed chicken takes on a deep, brick-red colour and complex heat.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Marinate chicken with harissa, olive oil, lemon juice, garlic and cumin for 30+ minutes.
About 5 min
Grill or pan-fry chicken over high heat 6–7 minutes per side until charred and cooked through. Rest; slice.
About 14 min
Whipped feta: blend feta with a splash of olive oil and lemon juice until smooth and creamy.
About 14 min
Toast flatbreads until warm and slightly crispy.
About 14 min
Assemble: spread whipped feta over each flatbread → roasted peppers → sliced harissa chicken → pickled onion → fresh coriander. Drizzle with extra harissa.
About 3 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 34 g
- Carbs
- 42 g
- Fat
- 20 g
- Fibre
- 4 g
- Sugar
- 6 g
- Sodium
- 880 mg
Contains: gluten, dairy
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Recipe by Boon Tools.