Photography: Chris Court / Styling: Donna Hay
This fiery, fragrant harissa chicken and fetta‑topped garlic bread from Donna Hay is the ultimate answer to hungry crowds after a sun‑drenched day. Marinated in honey, harissa, oregano and warm spices, the chicken becomes irresistibly tender, while thick sourdough slices transform into golden, garlicky perfection under bubbling pockets of Greek fetta. It’s the kind of dish you can slide into the oven just as everyone arrives. Finished with fresh mint, a hint of chilli and a drizzle of good olive oil, this vibrant, generous bake brings big flavour with minimal fuss, making it a guaranteed dinnertime win.
For more alternatives to garlic bread, try this pumpkin and artichoke bread or delicious flatbread. Read more about one of Australia’s favourite cooks in our interview with Donna Hay.
Ingredients
Method
Preheat the oven to 180°C.
Place the chicken, honey, harissa, oregano, paprika, salt and pepper in a large bowl and mix to combine. Cover and allow to marinate in the fridge for 30 minutes or overnight.
While the chicken is marinating, combine the butter and garlic and spread over the bread. Place the bread on a baking tray lined with non-stick baking paper and top with the fetta. Bake for 20 minutes or until the fetta is golden.
Top the fetta bread with the chicken and bake for a further 20 minutes or until the chicken is golden and cooked through.
Serve the chicken, fetta and garlic bread topped with mint, chilli (if using), a drizzle of oil, and rocket leaves.
“If I can have something ready for when everyone files in, ravenous, with salty hair, it’s a win! This super tasty dinnertime version of your favourite garlic loaf is a winning combination of flavours”
Donna Hay
This is an edited extract from ‘Sunshine, Lemons and Sea Salt’ by Donna Hay, with photography by Chris Court and Con Poulos, published by 4th Estate, $55.
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