Made with our ‘Marrakesh Road, Harissa Spice Blend’

Roasted Harissa Chicken on a Bed of Pepper and Red Onion

Serves 4

Another quick and easy recipe that just oozes with exotic flavour. This is a perennial favourite of mine and works just as well as a cold packed lunch. I like to use drumsticks, but this can also be done with the whole chicken.


2 tablespoons of Marrakesh Road, Harissa Spice Blend
8 chicken legs
4 mixed-colour bell peppers , roughly chopped
2 red onions, roughly chopped
2 tablespoons garlic, crushed
6 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons of fresh cilantro (coriander leaves), chopped
salt and pepper to taste


  1. Take the chicken out of the fridge 45 minutes before preparation, so that it can reach room temperature.
  2. Preheat oven to 250°C (482°F).
  3. Mix the Harissa Spice Blend with the ginger, olive oil, balsamic vinegar, salt and pepper to make a harissa paste.
  4. Add the bell peppers and onions and mix with half the Harissa paste in an oven tray. Add the chicken legs and coat with the paste. Make sure that the chicken is on top so that the fat can drip on to the peppers and onions.
  5. Place in the oven for 45 minutes, turning the chicken occasionally so that it browns evenly.
  6. Garnish with fresh cilantro leaves before serving.

Serving ideas

I love it as is, but it also goes well with couscous, rice, baked potatoes and any type of salad.