Moroccan Harissa Curry with Flavour Magic

Whilst spending my weekend wandering around yet another glorious food festival, I waved hello to the regular, local stalls holders that are now starting to recognise my face, pushed my way through punters to grab every sample I saw and spent ridiculous amounts of money on an array of foodie delights.

The usual.

However, Wynyard Hall’s annual Spring Fayre introduced some new faces and some little diamonds (and new staples) for the kitchen cupboard. The fayre took place on Saturday 20th and Sunday 21st May. Despite the weather, they had a cracking turn out.

Due to the rain, we were trapped in the Grand Marquee for most of the morning. But with plenty to do, it wasn’t a bother!

On my mission to eat the place out of tasters, I came across Flavour Magic. A supplier of seasonings, rock salts and spice inspired by places travelled. From Japan to Thailand, India to Morocco and everywhere in between.

The lovely New Zealand gent who owned the stall was so incredibly passionate and knowledgeable about his ingredients and recipes, that regardless of the amazing taste of his products, I knew it was the good stuff. I naturally tried a bit of all sorts before becoming undecided between the Harissa Seasoning and the Truffle and Porcini Mushroom Rock Salt.

Anyway, I walked away with both.

The Harissa seasoning was a recipe he’d combined himself after speaking to the older generations of Moroccan locals. It truly did take me back to Marrakech, I almost thought I heard the Call to Prayer.

The Harissa seasoning had been mixed, very simply, with hummus. It was pungent and spicy, and most definitely addictive. It can be added to mayo, dips, cottage cheese etc. or used to marinate your meat.

Whilst my first choice (and the most obvious) would have been to knock up a lamb tagine, Dan isn’t too keen on eating baby sheep. So instead I decided to make a Chicken Harissa Curry.

To accompany, and because I’d thought about it non-stop since the weekend, I made the Harissa hummus and paprika pitta chips.

To knock up this number, you’ll need:


  • Packet of Flavour Magic’s Harissa Seasoning
  • Olive Oil
  • 2 Tbsp of Natural Yoghurt
  • 1 Red Onion, sliced
  • Two Chicken Breasts, diced
  • 15g Ginger
  • 400g Potatoes, diced
  • 1 Chicken Stock Pot/Cube
  • 500ml Water
  • Handful of Olives
  • Coriander, to garnish
  • Pot of Hummus
  • Two Pitta Breads
  • Smoked Paprika

If you’ve got the time, the day before or even a few hours before cut the chicken into chunks, drizzle with olive oil and coat in the about 2-3 tbsp of the Harissa powder. Leave it to marinate in the fridge until your ready to cook…

Okay, so, stick the kettle on. Not for a brew – for your stock. Stick the grill on too, about 170 degrees.

Meanwhile, dice the potatoes, grate the ginger and slice the onion.

Heat 2 tbsp of olive oil in a pan that has a matching lid. Once hot, add in your small chunks of potato on med-high until slightly browned.

Then, add in your chicken, onion and ginger. Cook again for a couple of minutes until the chicken begins to colour.

Add 3 tbsp of your Harissa seasoning to a bowl with a tbsp of oil and a tbsp of water. Give a good mix until it’s a paste like consistency.

Pour 500ml boiling water into a jug with your stock cube, mixing until it’s all dissolved. Add to the pan with the Harissa paste. Remember, you’ve already marinated your chicken in the Harissa, so I’d add a little bit at a time, to get the heat that you can handle. You don’t even need to add any if you don’t like, you’ll still get a good kick and those wonderful fragrant flavours from the marinade.

Add your natural yoghurt, give it a good stir so nothing sticks, pop the lid on and leave to bubble away on a medium heat.

Whilst you wait, cut your pitta breads into triangles. Lie on a baking tray, drizzle with olive oil and add a good sprinkle of smoked paprika. They’ll need literally about 3-4 minutes under the grill, turning once.

Gradually add teaspoons of Harissa powder mix to your hummus, (trust me you’ll have enough). I sadly did not make my own hummus, but I’m absolutely determined to next time I whip this little gem up! Keep tasting after every tsp, to ensure it’s to your liking.

Then, slice your olives, chop your coriander finely and you’re about ready to serve. Check your Harissa curry, if it’s lovely and thick with soft potatoes, it’s ready.

Serve up with the coriander and chopped olives garnishing the top. Et voila!

Smells cracking, doesn’t it? And that hummus. Holy smokes, it’s good.

I have well over half a packet of seasoning left and I’m so excited to incorporate it into my cooking once again. A lamb tagine is most definitely on the list, but I played it safe for my first recipe with the Harissa Curry so I can’t wait to get innovative, discovering what else this little beauty can do.

And, I’ve still got my rock salt to use. Apparently it makes a sublime little mushroom risotto. I’ll let you know how it goes…

Are you a Flavour Magic customer? Give me a shout with some recommendations on what I should order next, you can tweet me @ProperScrummy.


Lots of love, LB x


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