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Recipe: Harissa Chicken

Carlo Scotto, Chef Owner at Xier | XR creates a comforting meal for one for a simple midweek meal using some of those jars from the back of your cupboards.

Serves 1


  • 1 Chicken Breast

  • 45g of Harissa Paste

  • Olive oil

  • 200g bag of baby spinach

  • 1 tin of Piquillo peppers

  • 1 clove of garlic

  • 1 shallot


  1. Mix the harissa paste with the olive oil and marinate the chicken breast overnight ideally, or at least for four hours.

  2. Pour a splash of oil in a frying pan and place the marinated chicken skin down on a medium heat to crisp the skin off. Next place the chicken in a preheated oven at 160 degrease for 15 minutes until cooked and lightly browned.

  3. Meanwhile, remove the stalks from the baby spinach and wash them, then open the piquillo tin and remove all the seeds inside and slice the peppers.

  4. Slice the garlic and the shallot and then add to a frying pan with a splash of oil and cook for around two minutes. Next add the spinach and the piquillo and cook for around 5 minutes on a low heat.

  5. To serve, place the mix of spinach and piquillo in the centre of the plate and add the chicken on top.



Xier/XR is in the heart of London’s fashionable Marylebone and entails 2 restaurants under the watchful eye of Chef Carlo Scotto. Offering 2 restaurants under one roof, Xier is located on the 1st floor and offers a specially curated 10-course tasting menu, and XR, on the ground floor, offering prestige A-La-Carte dining.

Xier offers a 10-course tasting menu has been passionately curated using the very best seasonal ingredients and each course demonstrates meticulous perfectionism. A well-stocked walk-in wine cellar caters for all tastes with a fabulous hand-picked selection by our experienced sommeliers.

With an ever-changing A-la-carte menu, XR champions fresh produce and vibrant flavours in a comfortable and welcoming environment.

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