There’s something truly magical about the bold, fiery flavors of North African cuisine. The warm spices, the deep, smoky heat, and the way every bite feels like a comforting embrace make dishes like Harissa Chicken absolutely irresistible. This dish is a staple in many North African homes, where harissa— a rich, spicy chili paste—adds depth and character to everyday meals.
If you love bold flavors and a little heat in your cooking, this recipe is for you. It’s easy enough for a weeknight dinner but flavorful enough to impress guests at a dinner party. Plus, the spice level is totally customizable, so whether you like it mildly spiced or extra fiery, you can make it your own.
Let’s dive into this delicious, mouthwatering recipe that will transport your taste buds straight to North Africa!
Why You’ll Love This Recipe
- Bold and Spicy: Harissa paste brings a deep, smoky, and slightly sweet heat that makes this dish incredibly flavorful.
- Simple Ingredients, Big Flavor: No complicated ingredients—just a few pantry staples that come together beautifully.
- Meal Prep Friendly: Make a big batch and enjoy it throughout the week. It tastes even better the next day!
- Versatile: Serve it with rice, couscous, roasted veggies, or flatbread—so many ways to enjoy it!
Ingredients You’ll Need
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons harissa paste
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for extra heat)
- Juice of 1 lemon
- 1 tablespoon honey
- 1 small onion, sliced
- 2 cloves garlic, minced
How to Make Harissa Chicken
Step 1: Prepare the Marinade
In a small bowl, mix together the harissa paste, olive oil, smoked paprika, cumin, coriander, garlic powder, salt, black pepper, red pepper flakes (if using), lemon juice, and honey. This marinade is where all the magic happens—it’s spicy, a little smoky, and perfectly balanced with a touch of sweetness from the honey.
Step 2: Marinate the Chicken
Place the chicken thighs in a large bowl or ziplock bag and pour the marinade over them. Use your hands (or a spoon) to ensure each piece is well coated. Let the chicken marinate for at least 30 minutes, but if you have time, let it sit for a few hours or even overnight in the fridge. The longer it marinates, the deeper the flavors will be!
Step 3: Sear the Chicken
Heat a large skillet over medium-high heat and add a bit of olive oil. Once hot, place the chicken thighs skin-side down and let them sear for about 5 minutes until the skin is golden brown and crispy. Flip them over and cook for another 3 minutes. This step locks in all the juicy goodness!
Step 4: Add the Aromatics
Add the sliced onions and minced garlic to the skillet, stirring them around the chicken. Let them cook for a couple of minutes until fragrant. The onions will soak up all those delicious flavors from the marinade and chicken drippings.
Step 5: Bake to Perfection
Transfer the skillet to a preheated oven at 400°F (200°C) and bake for about 25-30 minutes or until the chicken is fully cooked (internal temperature should reach 165°F/75°C). This step ensures the chicken is juicy and tender while allowing all the flavors to meld beautifully.
Step 6: Serve and Enjoy!
Remove the chicken from the oven and let it rest for a few minutes. Serve it hot with your favorite sides—fluffy couscous, roasted vegetables, or a fresh salad all pair wonderfully with this spicy dish.
Helpful Tips
- Adjust the Spice Level: If you prefer a milder version, use less harissa paste or omit the red pepper flakes. For extra heat, add more harissa or a dash of cayenne pepper.
- Marinate Longer for More Flavor: While 30 minutes works, letting the chicken marinate overnight will deepen the flavor even more.
- Crispier Skin Tip: Searing the chicken before baking ensures a crispy, golden skin—don’t skip this step!
- Don’t Skip the Lemon Juice: It balances out the spice and enhances all the other flavors.
Recipe Details
- Prep Time: 10 minutes (+30 minutes marinating)
- Cook Time: 35 minutes
- Total Time: 45 minutes (plus marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Searing
- Cuisine: North African
- Diet: Gluten-Free
Notes
- If you don’t have harissa paste, you can make a quick version by blending chili powder, smoked paprika, garlic, olive oil, and a dash of lemon juice.
- This recipe works well with chicken breasts too, but adjust the cooking time since they cook faster than thighs.
- Leftover harissa chicken makes a fantastic addition to wraps, grain bowls, or sandwiches.
Nutritional Information (Per Serving)
- Calories: ~320
- Protein: 28g
- Fat: 20g
- Carbs: 6g
- Fiber: 1g
(Nutritional values are approximate and may vary based on ingredients used.)
Frequently Asked Questions
1. Can I make this recipe with boneless chicken?
Yes! You can use boneless, skinless chicken thighs or breasts. Just adjust the cooking time—boneless chicken will cook faster.
2. What can I serve with harissa chicken?
This dish pairs well with rice, quinoa, couscous, or even roasted vegetables. A side of yogurt or tzatziki can also help cool down the heat.
3. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
4. Can I freeze harissa chicken?
Yes! Freeze cooked harissa chicken in a sealed container for up to 3 months. Thaw overnight in the fridge and reheat in the oven or stovetop.
5. Is harissa chicken very spicy?
It depends on the harissa paste you use. Some are milder, while others pack serious heat. Start with less and add more if needed!
Storage Instructions
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Place cooled chicken in a freezer-safe container and freeze for up to 3 months.
- Reheating: Warm in the oven at 350°F (175°C) until heated through, or reheat in a skillet over low heat.
Related Recipes
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Conclusion
Harissa Chicken is a flavor-packed, easy-to-make dish that brings the bold and aromatic tastes of North Africa right to your kitchen. Whether you’re looking for a quick weeknight meal or something special to impress your family and friends, this recipe is a must-try.
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Harissa Chicken – A Spicy North African Delight
Description
There’s something truly magical about the bold, fiery flavors of North African cuisine. The warm spices, the deep, smoky heat, and the way every bite feels like a comforting embrace make dishes like Harissa Chicken absolutely irresistible. This dish is a staple in many North African homes, where harissa— a rich, spicy chili paste—adds depth and character to everyday meals.
If you love bold flavors and a little heat in your cooking, this recipe is for you. It’s easy enough for a weeknight dinner but flavorful enough to impress guests at a dinner party. Plus, the spice level is totally customizable, so whether you like it mildly spiced or extra fiery, you can make it your own.
Let’s dive into this delicious, mouthwatering recipe that will transport your taste buds straight to North Africa!
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons harissa paste
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for extra heat)
- Juice of 1 lemon
- 1 tablespoon honey
- 1 small onion, sliced
- 2 cloves garlic, minced
Instructions
In a small bowl, mix together the harissa paste, olive oil, smoked paprika, cumin, coriander, garlic powder, salt, black pepper, red pepper flakes (if using), lemon juice, and honey. This marinade is where all the magic happens—it’s spicy, a little smoky, and perfectly balanced with a touch of sweetness from the honey.
Place the chicken thighs in a large bowl or ziplock bag and pour the marinade over them. Use your hands (or a spoon) to ensure each piece is well coated. Let the chicken marinate for at least 30 minutes, but if you have time, let it sit for a few hours or even overnight in the fridge. The longer it marinates, the deeper the flavors will be!
Heat a large skillet over medium-high heat and add a bit of olive oil. Once hot, place the chicken thighs skin-side down and let them sear for about 5 minutes until the skin is golden brown and crispy. Flip them over and cook for another 3 minutes. This step locks in all the juicy goodness!
Add the sliced onions and minced garlic to the skillet, stirring them around the chicken. Let them cook for a couple of minutes until fragrant. The onions will soak up all those delicious flavors from the marinade and chicken drippings.
Transfer the skillet to a preheated oven at 400°F (200°C) and bake for about 25-30 minutes or until the chicken is fully cooked (internal temperature should reach 165°F/75°C). This step ensures the chicken is juicy and tender while allowing all the flavors to meld beautifully.
Remove the chicken from the oven and let it rest for a few minutes. Serve it hot with your favorite sides—fluffy couscous, roasted vegetables, or a fresh salad all pair wonderfully with this spicy dish.
Notes
- If you don’t have harissa paste, you can make a quick version by blending chili powder, smoked paprika, garlic, olive oil, and a dash of lemon juice.
- This recipe works well with chicken breasts too, but adjust the cooking time since they cook faster than thighs.
- Leftover harissa chicken makes a fantastic addition to wraps, grain bowls, or sandwiches.