Easy harissa roast chicken fajitas

Crispy chickpeas, sweet potatoes & slaw

Easy harissa roast chicken fajitas

Serves Serves 6
Time Cooks In1 hour 30 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 470 24%
  • Fat 19.3g 28%
  • Saturates 5.5g 28%
  • Sugars 10.6g 12%
  • Salt 0.9g 15%
  • Protein 32.8g 66%
  • Carbs 39.2g 15%
  • Fibre 8.1g -
Of an adult's reference intake
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  • 2 heaped teaspoons harissa paste , plus 1 teaspoon for rippling
  • red wine vinegar
  • 3 medium sweet potatoes , (800g)
  • 1 x 400 g tin of chickpeas
  • 1.3 kg free-range whole chicken
  • extra virgin olive oil
  • 2 seasonal apples
  • 2 carrots
  • ¼ of a red cabbage
  • fresh mint , optional
  • 6 wholemeal tortillas
  • 6 tablespoons natural yoghurt
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  1. Preheat the oven to 180°C/350°F/gas 4. Dollop the harissa into a large roasting tray, add a splash of vinegar and a good pinch of sea salt and black pepper.
  2. Scrub the sweet potatoes, drain the chickpeas and add to the tray, along with the chicken. Give everything a really good rub and mix up, then place the chicken breast-side down and roast for 1 hour 20 minutes, turning the chicken halfway through, and basting and shaking occasionally.
  3. To make the slaw, place 2 tablespoons each of vinegar and oil into a bowl. Scrub the carrots and roughly box grate or finely slice along with the apples (core and all) and cabbage. Roughly chop the mint leaves (if using), then toss everything in the dressing and season to taste.
  4. When the chicken is cooked, transfer to a big platter along with the chickpeas. Tear open the sweet potatoes and add to the platter, then drizzle over any juices from the tray.
  5. Warm your tortillas in the oven for 1 minute. Ripple a little harissa through the yoghurt. Get everyone around the table, shred the chicken and let them all load up their tortillas with a bit of everything. Delicious.


– Unlike white potatoes, sweet potatoes count as one of your 5-a-day. Get in!

– Replace the chicken with some delicious roast peppers. Simply halve and deseed, then roast alongside the potatoes and chickpeas for the last 30 minutes.

– You can absolutely use chicken thighs or portions here instead of a whole chicken, simply adjust the cooking time accordingly, 40 minutes should be about right, but use your instinct and make sure that they’re cooked through and the juices run clear.
– Unlike white potatoes, sweet potatoes count towards your 5-a-day, however you can use normal baking potatoes, if you prefer.
– You can use any type of cabbage to make this slaw, or swap the apples for pears. Plus, a bit of finely sliced red onion will give it an extra edge.
– Any soft fresh herbs, such as flat-leaf parsley, basil or coriander, would be tasty, or use a handful of rocket for a peppery vibe.

Use up the rest of your jar with these tasty ideas...
1. Add a spoonful to burger mince.
2. Rub it over veg before roasting (cauli, aubergine and squash)
3. Marble it through soup.
4. Swirl it through houmous.
5. Try it in a marinade (steak, fish or tofu).