Chicken with harissa and tomatoes

Serves: 4

We are backwards when it comes to cooking effort throughout the week.

My understanding is that Monday is that day when you should keep it super simple; first day back at work and last thing you want to do it spend two hours in the kitchen.

Whereas for us – well me at least – nothing could be better than spending time in the kitchen on a Monday night, free from the shackles of ‘the man’. Easy dishes are instead left for later in the week when you’re priorities are changing; it’s almost Thursday, you’re organising the weekend, the latest Batchelor has been uploaded to TenPlay for streaming.

No time to cook.

Which is where this sweet little number comes in.

I know it looks simple and it is. I know it looks a bit too simple, though it’s not.

Served with some steamed green beans and some baby potatoes, wow. Indeed, anything you served this with – from couscous to a green salad to polenta – would only make it more amazing; once the tomatoes break down and combine with the oregano and harissa, you have one tasty – and healthy – meal on your hands.

Whether you do it Monday or Wednesday, this is a tick.


4 skinless chicken breasts
2 tsp harissa
1 tsp olive oil
1 tsp dried oregano
250g pack cherry tomatoes
Handful olives (kalamatas or similar)


  1. Heat the oven to 200c. Put the chicken in a medium roasting tray, then rub with harissa, oil and oregano.
  2. Cover with foil and roast for 5 minutes then remove the foil and add the cherry tomatoes and olives to the tray. Roast for 10 minutes or more until the tomato skins start to split and the chicken is cooked through.

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