Harissa Chicken
Oven-baked harissa chicken is a simple one-pan recipe that delivers BIG, BOLD, FIERY-HOT deliciousness. Simple enough to whip up on a weeknight but oh so tasty that your taste buds will just be clamoring for more!
This Harissa chicken is an answer for the slow, mundane days of the week when all you need is a spice hit to lift your spirits. The chicken thighs are marinated in a fiery hot harissa sauce and oven-baked over onions, bell peppers, and some golden chickpeas. It is a simple recipe, but one that is designed to delight.
Harissa Chicken – Some like it hot!
Harissa comes from the Arabic root word ‘harasa’ which means ‘to pound’. Originating from the “Maghreb” region of North Africa, harissa is a fiery paste of assorted hot chili peppers, garlic, spices like coriander, cumin and caraway seeds and olive oil. At times, bell peppers, mint or tomatoes are added to make flavor variations.
I love this spicy aromatic paste, as it adds an insane flavor punch to my meat and fish marinades. A spoonful of this in any soup or stew enhances its taste tenfold. I have also added a dollop of Harissa on my roasted vegetables and enjoyed them till my eyes watered and sweat beaded out on my forehead. Of course, you can tone down the heat by adjusting how much Harissa paste you add, but what can I say, I like it hot!
Reasons why I love this recipe
- It uses pantry ingredients and one Harissa paste which is easily available in supermarkets. It is always available in my pantry and I bet, soon it will be in yours too!
- It has a strong presence, which means the chicken thighs absorb the flavors quickly and you can marinate it for as little or as long as you like.
- The Harissa paste is quite fiery but you add some honey and lemon wedges to balance the heat. So that even kids can also enjoy it.
- One dish is for the marinade, and one oven-safe dish is for cooking. Zero grimacing at the pile of dishes stacked in your sink.
- After the meat is marinated and other items chopped and assembled, the cooking time is hands-free giving you time to whip up a quick mint yogurt or couscous to go with the chicken.
- It is versatile. Add any other veggies that you have on hand.
- You can portion it out and store it in the freezer as a part of your meal prep for the coming week.
If you love this Harissa chicken dish and spicy aromatic marinades are your thing, don’t forget to check out my Peri Peri Chicken Recipe.
Ingredients
- Chicken – I have used chicken thighs as they absorb the flavors well and remain juicy and succulent to the end.
- Harissa Paste –
- Chickpeas – Rinsed and drained chickpeas
- Onions and Bell Peppers – Cut into thick chunks.
- Paprika powder –
- Lemon and Honey – They help to balance the heat of the Harissa paste.
Preparing- Step-by-Step
Marinating the Chicken
- To a large mixing bowl, add harissa, smoked paprika, honey, fresh lemon juice salt, and oil.
- Pat the chicken thighs dry and add them to the above-made mixture. Coat the chicken well. Let the chicken marinate until you have prepared the vegetables.
- Preheat oven to 375 F.
Prepping the vegetables and layering the meat
- Cut onion into thick wedges. Cut the bell peppers into large chunks. Drain and rinse chickpeas well.
- In an oven-proof casserole dish or a cast iron skillet, arrange veggies and chickpeas in a single layer.
- Place chicken thighs on top of the veggies. Scoop out any leftover marinade from the bowl and smear it over the chicken. Cover the skillet/casserole with a lid or double layer of aluminum foil.
Baking the chicken
- Bake covered for 20 minutes. Then carefully remove the foil/lid and bake uncovered for another 20-25 minutes or until the chicken is cooked through.
- To get a good caramelization on the chicken, you can broil the chicken for 1-2 minutes towards the end. Do not broil for longer as the harissa paste might burn and the chicken will taste bitter.
- Serve with some couscous, green salad, and mint yogurt.
Recipe Tips
- As it goes with any chicken recipe, for even cooking chicken needs to be close to room temperature before cooking.
- Harissa comes in different spice levels, so adjust the quantity accordingly. You could also add tomato paste to the marinade.
- For moist chicken, the trick is to bake it covered for an initial 20 minutes then bake it uncovered until you get a good crust on the chicken.
Meal prep and storage suggestions
Once the chicken thighs are coated in the marinade, can be stored in the freezer and used when needed. This makes weeknight cooking a breeze. When it is time to consume, just bring the marinated chicken to room temperature, layer it over a bed of vegetables and bake.
Baked chicken thighs can be stored in the refrigerator for 2-3 days and reheated in a microwave or an oven. This works for freezing any leftovers too. Just ensure that the cooked meat cools down to room temperature before freezing it or placing it in the fridge.
Leftovers can also be shredded or chopped and used in sandwiches, pita pockets, tacos and salads and make for a happy lunch box the following day.
Serving suggestions
- Can be served over a bed of couscous
- Matches nicely with a fresh crunchy green salad.
- Pairs well with mint yogurt. A perfect complement to the fiery harissa.
- Grilled vegetables are a good accompaniment.
- Quartered potatoes or other vegetables added to the baking dish, absorb the flavors of the marinade and taste delicious.
More Chicken Dinner Recipes
Harissa Chicken
Ingredients
- 1 kg Chicken thighs
- 1 can Chickpea drained
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Large onion (cut into thick wedges)
- 4-5 Garlic cloves
- ½ cup Harissa
- 1 teaspoon Smoked paprika
- 2 tablespoon Honey
- ¾ teaspoon Salt to taste
- Juice of half a lemon
- 2 tbsp extra virgin olive oil
Instructions
- To a large mixing bowl, add harissa, smoked paprika, honey, fresh lemon juice salt, and oil.
- Pat dry chicken thighs and add it to the above made mixture. Coat chicken well. ( You can do this step first, let the chicken rest while you prep other veggies)
- Preheat oven to 375 F.
- Cut Onion into thick wedges. Cut red bell peppers into large chunks. Drain and rinse chickpeas well.
- In an oven-proof casserole dish or a cast iron skillet, arrange veggies and chickpea in a single layer.
- Place chicken thighs on top of the veggies. Scoop out any leftover marinade from the bowl and smear it over the chicken. Cover the skillet/casserole with a lid or double layer of aluminum foil.
- Bake covered for 20 minutes. Then carefully remove the foil/lid and bake uncovered for another 20-25 minutes or until the chicken is cooked through.
- To get a good caramelization on the chicken, you can broil the chicken for 1-2 minutes towards the end. ( Harissa is basically a chilli paste, broiling for a longer time will burn the spices on chicken and will taste bitter).
- Serve along with some couscous and green salad.
Notes
- For even cooking chicken needs to be close to room temperature before cooking.
- Harissa comes in different spice levels, so adjust the quantity accordingly. You could also add tomato paste to the marinade.
- For moist chicken, the trick is to bake it covered for an initial 20 minutes then bake it uncovered until you get a good crust on the chicken.
I made this with – only because I had it – store bought organic harissa. Other than that, followed the recipe as presented and the meal was a hit! “Make it again, pops!” (You bet, son.)