Harissa Inspired Baked Chicken With All Things Finch



Harissa is a North African Hot Chilli Paste that has different kinds of red Chillies and peppers, fresh herbs and spices.

Mostly complimented with olive oil to intensify the deep rich flavour. It is ideally used as a marinade or dip just like the most popular Nando’s Sauces and Marinade. Today I have use almost all Finch Products to create my very own Harissa inspired marinade and I would like to share the process with you… If you like your food spicy then this one’s definitely a keeper !!! To balance out the heat I paired it with the most creamy hummus three ways, fresh salad and watermelon 🍉🍉🍉 A perfect Iftar Meal to feed a decently large family like ours…
Saving fresh herbs and spices has always been a challenge for me specially when it comes to fresh greens and vegetables in this humidity so I try to buy only when I need them for a dish to avoid food waste. Choosing Finch has been such a game changer because they have almost all the herbs and spices in dehydrated form : Check out their website to see the list of all their products…So many to choose from…
Many more Premium products that can enrich your life @finch_lk. You can get your favorite products delivered by placing an order on the Finch website www.finch.lk or via UberEats/PickMe. Their premium products are also available at selected Keells, Cargills, Laugfs, SPAR, Glomark and other retail outlets island wide.

Let’s Get Started


  • Two large Bell Peppers charred and de skinned or oven baked and then blended into a paste. This method is in more detail in my recipe for roasted pepper hummus. Link is attached below with the rest of the other accompaniments and details of this menu. If you can’t find this you could just add two fresh chillies for some heat
  • 1/2 Cup Coconut Oil/OLive Oil
  • 5 Garlic Cloves or Garlic Powder 1 tbsp
  • Finely grated Ginger or Ginger Powder 1 tsp
  • 1 medium sized onion or Onion Powder 1 tbsp
  • 1 tbsp Kashmir Chilli Powder
  • 1/2 tsp Nai Miris Powder
  • 1/2 tsp Nai Miris Flakes
  • 1 tbsp Cumin Seeds/Caraway Seeds
  • 1 tbsp Coriander Seeds
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Liquid Aminos (Soy Sauce Substitute)
  • 1/2 Cup Sriracha Hot Sauce
  • 1/2 Cup Sun-dried Tomatoes
  • 1/2 Cup Walnuts
  • 1 tsp Salt
  • Lime Juice of One Lime
  • 2 tbsp Tamarind Pulp


Blend all this together and make a smooth paste.
This paste lasts in the refrigerator for at least a week and for months in the freezer.


I used one whole chicken but you could definitely use parts of the chicken or even any other meat or seafood depending on what you and your family prefer.


Place in an oven proof baking tray and bake in a preheated oven at 180 for at least an hour or till you feel the top is nice and beautifully crisped up. I placed it on the vertical stand that I purchased from NUZUTA Homes. Check them for some great seasonal deals.


I also baked the baby potatoes along with the chicken in the same pan for more flavour. I only added salt, pepper and finely chopped garlic with a generous drizzle of olive oil. Leaving the skin on really elevated the flavours on this dish.
Remove from oven in-between and baste the chicken with butter or coconut oil to get the perfect crisp outside.


Once the Chicken is completely cooked let it sit for at least 30 minutes before serving. This really helps to keep the chicken flesh on the insides more moist.


Now it’s time to assemble the rest of the items with the Baked Chicken.


I also made a simple sauce using the same paste to have on the side or pour on top while serving.

Step One : Add the paste into a pan with oil and keep on low for few minutes till it slightly changes colour and sprinkle some brown sugar to balance out the flavours.
Step Two : Add in water, stock or coconut milk and thicken your sauce on high and let it simmer till it comes to the perfect gravy consistency.


That’s all you need to do to make a lip smacking Harissa Sauce.


Let’s Get Serving

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