This Harissa Chicken with Roasted Cauliflower & Carrot Salad is a bold, warming dish full of spice and texture. Juicy grilled chicken thighs are marinated in harissa and lemon, served alongside golden roasted cauliflower and a gently spiced carrot salad with cumin and coriander. It’s vibrant, satisfying, and perfect for a relaxed, flavour-packed meal.
For the chicken:
6 boneless, skinless chicken thighs
2 tbsp harissa paste (adjust to taste)
Juice of 1 lemon
2 tbsp olive oil
2 garlic cloves, finely grated
Sea salt and cracked black pepper
For the roasted cauliflower:
1 medium cauliflower, cut into florets
2 tbsp olive oil
½ tsp ground cumin
½ tsp smoked paprika
Pinch of sea salt
For the carrot salad:
4 large carrots, peeled and sliced into thin batons
1 tsp ground cumin
1 tsp ground coriander
1 tbsp olive oil
Juice of ½ a lemon
Small bunch of fresh coriander (leaves and tender stems), roughly chopped
1 tbsp toasted sesame seeds or pumpkin seeds (optional)
Marinate the chicken: In a bowl, mix harissa paste, lemon juice, olive oil, garlic, salt and pepper. Add the chicken thighs, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavour.
Prepare and roast the cauliflower: Preheat the oven to 200°C (fan 180°C) / 400°F / Gas 6. Toss the cauliflower florets in olive oil, cumin, smoked paprika, and salt. Spread out on a baking tray and roast for 25–30 minutes, turning halfway, until golden and slightly charred on the edges.
Make the carrot salad: While the cauliflower roasts, heat 1 tbsp olive oil in a frying pan over medium heat. Add the carrots and cook gently for about 8–10 minutes, stirring often, until just softened but still with a bit of bite. Stir in the ground cumin and coriander, and cook for another minute. Remove from heat, add lemon juice, season with salt and pepper, and fold through the chopped fresh coriander. Scatter with toasted seeds if using.
Cook the chicken: Heat a griddle pan or frying pan over medium-high heat. Cook the marinated chicken thighs for 5–6 minutes on each side, until nicely charred and cooked through (juices should run clear). Rest for a few minutes before slicing.
Assemble the dish: Serve slices of harissa chicken alongside the roasted cauliflower and warm carrot salad. Drizzle over any resting juices from the chicken for extra richness.
Original price was: £9.45.£8.00Current price is: £8.00.
Lemon & Herb Couscous
Light and fluffy, tossed with parsley, mint, lemon zest and a drizzle of olive oil. Soaks up the harissa juices beautifully.
Flatbreads or Grilled Pittas
Warm and slightly charred, ideal for scooping up chicken and salad. You could brush them with olive oil and za’atar for extra depth.
Garlic Yoghurt or Mint Raita
Cooling and creamy, with a bit of lemon juice or cucumber stirred through. Calms the heat of the harissa and freshens the plate.
Charred Tenderstem Broccoli
Adds a smoky crunch and holds up well next to the spices. Drizzle with tahini and lemon if you want to elevate it.
Bulgar Wheat with Roasted Red Peppers
A nutty grain that works beautifully with roasted vegetables and Mediterranean flavours.
Marinated Olives with Orange Zest and Coriander Seeds
A small but punchy side to nibble on, adding a salty-sour contrast.
Sweet Vegetables – butternut squash, beetroot, or red peppers
Greens – kale, spinach, rocket or watercress for freshness
Citrus – orange segments, lemon-dressed leaves or preserved lemon for a zingy lift
Nuts and Seeds – toasted almonds, pine nuts, sesame or pumpkin seeds for texture
Legumes – chickpeas or lentils if you want to bulk things out with something hearty
Harissa can vary in heat—taste yours before using and adjust to suit your preference.
Don’t overcrowd the cauliflower on the tray—spread it out so it roasts rather than steams.
For a smokier edge, grill the chicken over charcoal if the weather allows.
Leftover salad makes a great packed lunch the next day.
Rosé – Dry and chilled, especially a Grenache- or Syrah-based rosé from Provence or Spain. It balances the spice and adds a refreshing lift.
Sauvignon Blanc – Crisp and zesty, with citrus and herbal notes that cut through the richness and cool the heat.
Riesling (off-dry) – A German or Alsace Riesling with a touch of sweetness smooths out the harissa’s bite but still keeps things fresh.
Grenache or GSM blend (red) – If you fancy red, go for something juicy and soft with low tannins—nothing too bold or oaky.
Wheat Beer (like a Belgian-style witbier) – Light, citrusy, and slightly spicy—great with cumin and coriander in the carrot salad.
Session IPA – Hoppy but not overpowering, adds bitterness to contrast the sweet roasted veg.
Dry Cider – Crisp, slightly tangy apple notes that pair well with spice and roast flavours.
Sparkling Water with Lemon & Mint – Keeps the palate refreshed and balances spice.
Iced Hibiscus Tea – Tart, floral, and vibrant—a natural match for Middle Eastern and North African spice profiles.
Cucumber & Lime Tonic – Crisp, cooling, and great with harissa heat. Add a sprig of mint or coriander for flair.
Pomegranate Spritz – Mix pomegranate juice with soda water and a splash of orange—beautifully refreshing and a lovely colour contrast too.
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