Harissa Chicken with Olives and Halloumi (easy one pot recipe)

Looking for an easy, flavour-packed chicken dinner? This harissa chicken with olives and halloumi is spicy, rich, and perfectly balanced with a touch of honey.

It’s a simple one-pot recipe that works just as well in the kitchen as it does after a long walk or hike. Made with chicken thighs, tomatoes, peppers, and bold harissa paste, this dish is finished with crispy halloumi for the ultimate comfort meal.

On this particular day, it was a slow cooker win — everything went in, we headed out for a hike, and came home to a perfect, ready-to-eat post-hike dinner. Honestly, it doesn’t get much better than that.

Why you’ll love this recipe

Easy one-pot meal
Packed with flavour (spicy, sweet, salty, creamy)
Perfect for batch cooking or leftovers
Ideal for slow cooker days when you’re out walking

Ingredients (serves 2–3)

4 chicken thighs
1 tin chopped tomatoes
1 pepper, sliced
1–2 tbsp harissa paste
1 tsp chilli jam
100–150ml chicken stock
1 clove garlic (or more if you love it)
A handful of olives (green or black)
1 tsp honey (to taste)
Halloumi, sliced or cubed
Olive oil
Salt & pepper

Optional:

Fresh coriander or parsley
Squeeze of lemon

How to make harissa chicken (hob method)

Heat oil in a pan and brown the chicken thighs on both sides. Remove and set aside.
In the same pan, cook the garlic and peppers until softened.
Stir in the harissa paste and chilli jam.
Add chopped tomatoes and stock, then return the chicken to the pan.
Simmer for 25–30 minutes until the chicken is tender.
Add olives for the last 10–15 minutes.
Taste and add a drizzle of honey to balance the flavours.

Slow cooker version

Add everything except the olives, honey, and halloumi to the slow cooker and cook:

Low: 6–7 hours
High: 3–4 hours

Stir in the olives near the end of cooking.

If the sauce is too thin:
Mix 1 tbsp flour with a little water to make a paste, then stir it into the slow cooker and cook for a further 10–15 minutes to thicken.

Finish with a drizzle of honey to taste.

How to serve

Fry the halloumi in a separate pan until golden and crispy, then add on top just before serving.

Optional extras:

Fresh herbs (coriander or parsley)
Squeeze of lemon for freshness

Tips for the best harissa chicken

Don’t skip browning the chicken if cooking on the hob — it adds depth
Add honey gradually so it doesn’t become too sweet
Fry the halloumi separately for the best texture

Storage

Store in the fridge for up to 3 days.
This dish tastes even better the next day as the flavours deepen.

A note from my kitchen

Some days are for big adventures. Others are for small wins — like throwing everything into a slow cooker, heading out for fresh air, and coming back to something warm, rich, and ready.

This is one of those meals that feels like a reward.