Recipes & Uses

 Harissa Roasted Chicken

 Signature Recipe

Ingredients:

• 4 chicken thighs (bone-in, skin-on)

• 3 tbsp harissa paste (Mina or Dea brands preferred)

• 2 tbsp olive oil

• 1 tbsp honey

• 1 lemon (zested + juiced)

• 1 tsp cumin

• 1 lb baby potatoes (halved)

• 1 red onion (wedged)

Key Steps:

1. Marinate: Mix harissa + oil + honey + lemon zest + cumin → coat chicken (2+ hours)

2. Roast: 425°F (220°C) on bed of potatoes/onion for 40 mins

3. Finish: Drizzle lemon juice → broil 3 mins for crispy skin

Pro Tip:

• For extra depth, mix 1 tbsp harissa with 1 tsp rosewater

🌶️ Why Harissa Dominates:

Serving Rituals:
 Garnish with cilantro + extra harissa drizzle
 Stuff in pita with garlic yogurt

Why Choose SpicenEasy Harissa?

Smoky heat with real flavour
Smoked chilli gives the blend its characteristic warmth and depth, supported by earthy cumin, savoury garlic and aromatic caraway.

Multiple flavours in one balanced blend
No need to buy and measure several individual spices every time you want that distinctive North African flavour.

Use it dry or turn it into a paste
Sprinkle it directly onto food or mix with olive oil and lemon juice for an easy marinade or rub.

Made for much more than tagine
Use it on chicken, lamb, vegetables, grains, dips, soups and even everyday tray bakes.

You control the heat
Start with a small amount and build until you've reached the level of warmth you enjoy.

What Does Harissa Taste Like?

Harissa is smoky, spicy, savoury and earthy, with layers of flavour underneath the chilli heat.

Smoked red chilli delivers warmth and smokiness, cumin adds earthy depth, garlic provides a savoury backbone and caraway contributes its distinctive aromatic character.

Together, they create a bold flavour profile associated with the cooking of North Africa, particularly Tunisia and Morocco.

It's not simply a hot chilli seasoning.

It's the combination of smoke, spice and savoury aromatics that makes Harissa so versatile.

How to Use Harissa

Chicken Marinade

Mix Harissa with olive oil, lemon juice, garlic and salt and coat chicken thighs, breast or drumsticks before grilling, roasting or barbecuing.

Lamb

Harissa works particularly well with lamb.

Mix with olive oil and rub over lamb chops, a leg of lamb or diced lamb before cooking.

Roasted Vegetables

Toss potatoes, cauliflower, pumpkin, carrots, capsicum or sweet potato with olive oil and Harissa before roasting.

North African Tagines

Use as the spice foundation for chicken, lamb or vegetable tagines alongside onion, tomato, chickpeas, dried fruit or preserved lemon.

Couscous & Grains

Stir a little through couscous, rice or quinoa for a quick way to add smoky spice.

Dips & Spreads

Mix into yoghurt, hummus or mayonnaise for an easy spicy dip or sandwich spread.

An Easier Way to Get North African Flavour

You could create a harissa-style seasoning by buying smoked chilli, cumin, garlic, caraway and other spices separately and working out the proportions yourself.

Or you can start with a blend where the balancing has already been done.

Harissa gives you the flavour foundation while leaving you free to decide how you want to use it.

One blend. Layers of spice. Dozens of possibilities.

Use a little for warmth.
Use more when you want genuine heat.
Mix it with oil when you need a marinade.

We've simply made the spice part easier.

Try It This Way

For a quick Harissa chicken marinade, combine the powder with olive oil, lemon juice and a pinch of salt to form a loose paste.

Coat chicken pieces thoroughly and allow them to marinate before roasting, grilling or barbecuing.

Serve with couscous, salad and yoghurt for an easy North African-inspired meal.

Beyond Tagines

Once you've opened the pack, try it in:

• Chicken marinades
• Lamb rubs
• Roasted potatoes
• Roasted cauliflower
• Pumpkin and sweet potato
• Couscous
• Rice and grain bowls
• Chickpea dishes
• Lentil soups
• Stews
• Hummus
• Yoghurt dips
• Sandwich spreads
• Tray-baked vegetables

Think of Harissa as your shortcut to smoky, spicy North African flavour, rather than a spice reserved for one particular recipe.

Storage

Store in an airtight container in a cool, dark and dry place to help preserve its colour, aroma and flavour.

 Other Top Harissa Recipes:

1. Harissa Honey Carrots (roasted at 400°F for 25 mins)

2. Tunisian Eggs (shakshuka’s spicier cousin)

3. Harissa Mayo (1:1 mix for burgers/fries)

Storage Hack:

• Freeze harissa in ice cube trays (lasts 6 months)

Fun Fact: Tunisian astronauts brought harissa to space—NASA approved it as a morale-boosting food!