Harissa Sweet Potato Chicken

Our tasty harissa sweet potato chicken is the perfect dish for a cold autumn evening. We’ve included chicken but if you’d prefer a vegetarian option the chickpeas will still provide a good source of protein.

Serves: 2

Prep: 10 minutes

Cook: 35 minutes


  • 750ml chicken stock or bone broth
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 1 red pepper, deseeded and chopped
  • 2 heaped tsp. harrisa spice
  • ½ tsp cumin
  • 400g chicken breast or thigh meat, chopped
  • 200g chickpeas, drained and rinsed
  • 1 large sweet potato, peeled and chopped
  • Juice of ½ a lemon
  • 1 tsp. salt
  • Arrowroot, tapioca or cornflour, mixed into a paste with water,to thicken (as desired)


  1. Place a small amount of broth or stock in a saucepan and sauté the onions, garlic, pepper, harissa and cumin for 5 minutes.
  2. Add the chicken, chickpeas and sweet potato and cover with broth and bring to the boil.
  3. Turn down the heat and allow to simmer for 35–40 minutes until the vegetables are soft.
  4. Before serving add the lemon juice, thicken with either tapioca, arrowroot or cornflour until the sauce reaches your desired consistency.