Harissa pulled chicken with feta yogurt slaw recipe

(52 ratings)

This spicy, smoky Harissa pulled chicken is a great get-ahead dish and it’s perfectly balanced thanks to the feta yogurt slaw.

harissa pulled chicken wraps with feta yogurt slaw
(Image credit: TI Media Limited)
  • healthy
Preparation Time10 mins plus marinating
Cooking Time1 hours 30 mins
Total Time1 hours 40 mins
Nutrition Per PortionRDA
Calories241 Kcal12%
Fat10 g14%
Saturated Fat5 g25%
Carbohydrates7 g3%

This spicy, smoky Harissa pulled chicken is a great get-ahead dish and it’s perfectly balanced thanks to the feta yogurt slaw.

Harissa pulled chicken is a great new dinner option for anyone who loves pulled pork. We have used rose Harissa paste, which gives the dish a lovely spicy, smoky undertone but experiment to find the Harissa paste you like most. Using chicken thighs keeps the meat succulent and flavoursome. All cooked in one pot, this is a great get-ahead dish and it’s perfectly designed for sharing. Although we have served it alongside the feta yogurt slaw in flatbreads, you could serve it with fluffy rice or try it as a jacket potato filling.

Like this? You're going to love our Mexican chicken chimichangas!


  • 1 tbsp olive oil
  • 3tbsp Rose Harissa paste, we used Belazu
  • 640g chicken thighs
  • 227g chopped tomatoes

for the feta yogurt slaw:

  • 100g feta
  • 100g Greek yogurt
  • 1 small red onion, thinly sliced into half moons
  • 1 large carrot, cut into thin strips
  • ½ white cabbage, thinly sliced
  • ½ lemon juiced

to serve:

  • 3tbsp chopped coriander
  • wraps or flatbreads




  1. Preheat oven 180C/gas 4. Mix the olive oil and harissa paste and coat the chicken thighs. Leave to marinade for 20 mins, or ideally overnight.
  2. Transfer the chicken to an oven-proof dish with a lid and pour in the tomatoes and mix together. Cook covered for 1hour. Then increase the oven to 200C/gas 6, remove the lid and cook for 20mins.
  3. Place the feta on a sheet of tin toil and drizzle with a little olive oil. Wrap up the parcel and cook for 10mins until soft and bubbling. In a small bowl mix the hot feta with the Greek yogurt and lemon juice. Season, then mix with the onion, carrot and cabbage.
  4. When the chicken is cooked, remove the thighs and use two forks to shred.
  5. If the sauce is too watery, place on the hob and reduce. Whisk in 1tbsp plain flour until thickened.
  6. Mix the pulled chicken back into the sauce and heat the flatbreads or wraps according to packet instructions. Serve the pulled chicken with some slaw, the flatbreads and some freshly chopped coriander.
Top Tip for making Harissa pulled chicken with feta yogurt slaw

Try this pulled chicken as a jacket potato topping too!

Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.