Harissa Chicken

Time to make Farmer J's classic Harissa Chicken at home! An awesome dose of chilli & spice rubbed into boneless chicken thighs, featuring chilli, cumin, ground toasted coriander seeds & lemon juice. Severed with a slathering of tahini - you're welcome.

Serves 4 – 6

15 Mins Prep [24 hours marinating optional]

25 Mins Cooking

 Forkin’ Easy


The Marinade
Two heaped teaspoons of hot chilli flakes
Half a teaspoon smoked paprika
One heaped teaspoon ground toasted coriander [to toast coriander dry fry coriander seeds in a small frying pan over medium heat for 2-3 minutes. Grind in a pestle & mortar or spice grinder. Alternatively you could use ground coriander from your spice rack]
1 tsp. Maldon Sea Salt
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
2 cloves finely chopped garlic
1/2 tsp. coarse ground black pepper
2 tbsp. tablespoons olive oil

The Chicken
8 medium sized skinless, boneless chicken thighs
Olive oil
A lemon
Maldon Sea Salt
A scrunched up handful of fresh coriander, chopped



  1. First, pre-hear the oven to 220c.
  2. Next, coat the chicken with the marinade. Place the pieces in a single layer on a medium sized baking tray, drizzle with a little extra olive oil, then bake in the oven for 15-20 minutes until cooked through.
  3. Once the chicken is out of the oven roughly slice with a large knife, season with olive oil, a squeeze of lemon juice and chopped coriander. It’s that forkin’ easy – you’re welcome.