Harissa Chicken w Peas & Radicchio

Nutrition Facts


Amount Per Serving:
350 g



25 g
Total Carbohydrates:
11.8 g
5.1 g
Total Fat:
33 g
8.6 g
600 mg

Harissa Chicken w Peas & Radicchio

Sometimes inspiration for dishes comes in various forms and other times there is little or even no inspiration - tonights dinner came as a consequence of organising my spice drawer - a much needed task. During which time I came across my old friend harissa and the rest fell into place. If you don’t have radicchio try some other lettuce like little gem leaves or even some chard or silverbeet
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forksvg 4


clocksvg 00hr 20min


clocksvg 00hr 35min


  • 500g chicken thigh - chopped
  • 2 tbs olive oil
  • 1/2 onion - chopped
  • 5 garlic - sliced
  • 1 tbs harissa
  • 1 tsp sumac
  • 1 tsp oregano
  • 1 cup peas (frozen)
  • 2 cups radicchio
  • 3 large tomatoes- chopped
  • 2 zucchini - chopped
  • 2 tbs lemon juice
  • handful fresh mint leaves - roughly chopped
  • handful fresh mint parsley - roughly chopped


  1. In a mixing bowl combine the chicken, sumac, harissa, oregano and 1 tbs olive oil and ensure the chicken is coated in spices – season the chicken and set aside for min 20 minutes 
  2. Add 1tbs olive oil to a large fry pan on medium heat, add the onion and garlic and sauté for 3-4 mins until they begin to soften
  3. Add the chopped chicken and fry for 10 minutes stirring occasionally 
  4. Add the chopped zucchini, tomatoes and stir to ensure all ingredients are coated in spice – drop heat to a steady simmer for 15 mins
  5. In a small pan heat some salted water to boiling –  drop in the peas and reduce the heat to light simmer – remove from the heat and drain after 5 minutes
  6. Add the peas to the fry pan and stir through
  7. Place the radicchio leaves on the top of the dish and allow the heat to wilt them.  After 2-3 minutes of wilting fold through the dish
  8. Transfer to a serving plate/bowl, drizzle with lemon juice, add the fresh herb leaves and season 

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