Search Results


0 results View all



Rose Harissa Chicken with Hummus and Flatbreads

Rose Harissa Chicken with Hummus and Flatbreads

By Abby Allen
24, May 2020

The perfect recipe for a summery alfresco feast.

This is the sort of food that can be passed around the table, with everyone digging in. Slather the most delicious homemade hummus over light, fluffy flatbreads, then top off with chunks of aromatic harissa chicken. 


1.5kg Butterflied Properly Free Range Chicken

For the marinade

3 tbsp Rose Harissa Paste
3 tbsp Olive Oil
Juice of 1 Lemon and 1 Orange
1 tbsp Honey
1/2 tsp Pure Sea Salt

For the hummus

400g Hodmedod’s Chickpeas
50g Tahini
50ml Olive Oil
1 small clove of garlic, grated
Juice of 1 Lemon
Pure Sea Salt
1/4 tsp Baking soda

For the flatbreads

200g of strong white bread flour
130g water
4g salt
2g dried yeast


You can start a few of these jobs the day before.

You’ll need to soak the chickpeas overnight (or you can speed-soak them by placing them in water that’s been brought to the boil, then taking it off the heat and leaving to stand for 1 hour).

Mix the marinade ingredients together and smother over the chicken and leave that to marinate overnight, or for at least a couple of hours.

The next day, make the flatbread dough. Place the flour, yeast and salt into a bowl and mix together. Pour the water into the dry ingredients and mix together to form a dough.

Knead the dough for around 4 minutes, then separate into 6 evenly sized dough balls. Cover the dough balls with cling film (or beeswax wraps) and leave to prove for an hour.

To make the hummus, drain, rinse and add the chickpeas to a pan of water with a 1/4 tsp of baking soda, bring it to the boil, then simmer for 45 min-1 hour, or until tender and soft to touch.

Drain the chickpeas, conserving around 100ml water and pour into a food processor, add the rest of the ingredients and blitz to a smooth puree. Set aside.
In a roasting dish place the chicken, drizzle with a touch of oil and roast in the oven for 35 to 45 minutes.

You can also cook the chicken on the barbecue. Keep away from the direct flame and instead use the indirect heat, cook for around 30 minutes.

Leave the chicken to rest for 10 minutes, before compiling your wraps. Take a wrap and smother over a good dollop of the homemade hummus, add a few salad leaves and layer the harissa chicken on top.


You May Also Like

The True Cost of Wool

The True Cost of Wool

Standing in the barn staring at our young brood of Turkeys, who were busily munching on kale stal... Read More
Pork Chops with Artichokes & Anchovies

Pork Chops with Artichokes & Anchovies

Look this way for a simple, no-fuss yet incredibly delicious dinner. This fantastic combination o... Read More
Spiced Pork & Carlin Pea Chilli

Spiced Pork & Carlin Pea Chilli

A spicy chilli that is just bursting full of flavour is sure to warm even the coldest of hearts. ... Read More
Lamb Meatballs with Baba Ganoush & Feta

Lamb Meatballs with Baba Ganoush & Feta

Homemade meatballs make a deliciously simple midweek meal and are so versatile. Our lamb mince me... Read More