Roast harissa butter chicken with homemade flatbreads

This delecious chicken dinner is a culinary tribute to the vibrant flavors of Middle Eastern cuisine, featuring a medley of tantalizing spices, including the fiery harissa, accompanied by a delightful assortment of warm and pillowy flatbreads

Roast harissa butter chicken with homemade flatbreads

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves 6

By Georgina Hayden
From Saturday Kitchen


For the chicken

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp sweet smoked paprika
  • 2 tbsp harissa
  • bunch fresh coriander
  • bunch fresh flatleaf parsley
  • 4 garlic cloves
  • 2 lemons, zest of 1 lemon and juice of 2 lemons
  • 80g/2¾oz unsalted butter, at room temperature
  • 2 tbsp olive oil
  • 1.6kg/3lb 8oz chicken
  • 1 red onion, finely sliced
  • 1 red chilli, seeds removed, if preferred, and finely sliced
  • sea salt and freshly ground black pepper

For the flatbreads

  • 250g/9oz self-raising flour
  • 250g/9oz Greek-style yoghurt (or plant-based yoghurt)
  • 1 tbsp olive oil, plus extra for frying
  • ½ tsp sea salt

To serve

  • 400g/14oz Greek yoghurt
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