Chicken with harissa, lemon and anchovy butter


Get hold of some spicy harissa paste for these flavour-packed tender chicken breasts with an almond and raisin salad.


For the lemon and anchovy butter

  • 250g/9oz unsalted butter, softened
  • 1 large lemon, zest and juice
  • 6 salted anchovy fillets in oil, finely chopped
  • 2 tsp harissa
  • 1 garlic clove, crushed
  • ½ tsp coriander seeds, lightly toasted in a dry frying pan

For the chicken