Harissa Chicken Pilaf - warming, balanced and full of flavour

Spiced chicken, soft rice and a little feta on top. A comforting dinner that’s ready in 25 minutes.

Feb 03, 2026

Comforting, simple and full of flavour. A good midweek dinner when you want something steady and warming without much effort.

Good Macros Built-in: Calories 556 Protein 40g Fat 17g Carbs 60g

HARISSA CHICKEN PILAF

SERVES 2 // READY IN 25 MINS // 556 CALS

This is a really satisfying one for nights when you want something warming but not heavy. The harissa gives the chicken plenty of flavour, the rice soaks everything up, and the feta at the end adds a bit of freshness. It’s an easy, one pan style dinner that feels generous, while still fitting neatly into a balanced week with plenty of protein built in.

HARISSA CHICKEN PILAF

SERVES 2 // READY IN 25 MINS // 556 CALS

INGREDIENTS

120g (1 cup) basmati rice
1 red (bell) pepper
1 tsp olive oil
250g (2 fillets) diced chicken breast
half a tsp cumin
half a tsp ground coriander
1 heaped tbsp (25g) harissa paste
1 heaped tsp garlic paste
1 tbsp tomato paste
1 tsp vegetarian stock powder
1 tsp sugar
20g (1oz) feta, crumbled

METHOD

STEP 1
Boil a half-full kettle.
Rinse the rice before adding to a large saucepan. Pour in approx 300ml of boiled water.
Bring to the boil and simmer for 10-12 minutes (lid on).

STEP 2

De-seed and slice the red pepper.

Heat the olive oil in a large frying pan on a med-high heat. Once hot, add the diced chicken and red pepper.

STEP 3

Fry until the chicken is golden brown and cooked through, 8-10 mins. Season with salt and pepper and the cumin and coriander. Stir well.

STEP 4

Add the harissa, garlic and tomato pastes. Stir-fry for 30 seconds. Add 150ml/1 cup (2 person) / 300ml/2 cups (4 person) water, stock powder and sugar. Stir well and cook for 5 minutes, until the sauce has reduced by half.

Stir through the cooked rice.