This Moroccan harissa chicken with chickpeas recipe is a fairly easy to make meal, in one pot, and tastes like it’s been slow cooking all day. This recipe is inspired by the cuisine we ate while traveling in Morocco on a Moroccan food tour.
As much as Moroccan cuisine is not particularly spicy, harissa is placed on the table at almost every meal, so that people can adjust the level of spiciness for their dish. We’ve just been in love with since returning from Morocco and keep a jar or tube in the house at all times. Harissa is a Moroccan spicy red pepper paste. It can be found in both a tube or a jar at most supermarkets. I look for jarred harissa, which looks almost like red pesto.
I love the concept of harissa spiced chicken. A roasted harissa chicken is pretty easy to make but it tastes like it’s been slow cooking for hours. There is actually no need to marinate the chicken in harissa ahead of time. The flavors infuse pretty quickly by cooking on the stovetop and then finishing in the oven.
It’s spicy, grilled, and bursting with flavor. Harissa chicken is a Moroccan dish that is spicy, grilled, and a unique entree to serve up at your next barbecue! It’s an instant flavor-booster, adding garlicky, citrusy, sometimes smoky heat with just a small spoonful. Introducing my harissa chicken recipe (watch the video to make this below)!
Easy Harissa Chicken | 5 Ingredients Quick & Easy | Jamie Oliver
Ingredients for Harissa Chicken
For this recipe, I use chicken thighs. I keep the skin on, but you can also use skinless if you prefer. Chicken thighs work better than breasts because when cooking chicken on the bone, the chicken tends to stay more moist and tender and absorbs the flavors of the dish more when cooking. The harissa chicken thighs are seasoned generously with salt and pepper and cooked in olive oil.
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Big yellow onion quarters and whole garlic cloves that are merely mashed are added to the oil. The harissa chicken thighs are then seasoned with ground cumin, ground turmeric, and the harissa paste. Cumin is common in many Moroccan dishes. It has a nutty almost earthy flavor and is often the secret ingredient in many of our stews and soups.
The remaining ingredients include tomato paste and chicken broth, which creates the sauce and helps to steam the chicken. And, of course, a can of chickpeas, which should be drained and rinsed with cool water. In addition to the tomato paste, lemon slices are added for additional acidity.
The harissa chicken thighs are served with a harissa and yogurt sauce. In this case, 1 tablespoon of freshly squeezed lemon juice is blended with additional harissa, salt, pepper, and greek yogurt. When the harissa baked chicken is done, sprinkle with fresh cilantro.
Ingredients List:
- Chicken thighs (skin on or skinless)
- Olive oil
- Yellow onion
- Garlic cloves
- Ground cumin
- Ground turmeric
- Harissa paste
- Tomato paste
- Chicken broth
- Chickpeas
- Lemon slices
- Fresh cilantro
- Greek yogurt
- Salt and pepper
How to Make Harissa Chicken
Place an oven-safe skillet or oven-safe dutch oven over medium-high heat. Warm the olive oil. Add the chicken skin side up. Sprinkle with salt and pepper. After 2-3 minutes, turn over to brown the tops of the chicken. Cook in total 4-5 minutes on each side, until the chicken starts to brown. The chicken doesn’t need to be cooked through.
Remove the chicken and place to the side. Once the chicken is removed from the pan, add the onion and garlic and cook for 2-3 minutes or until it starts to brown. Add the cumin and turmeric and blend into the oil. By adding the cumin and turmeric to the oil, the spices infuse the oil and release all of their flavor and aroma.
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Add the tomato paste, harissa, chicken broth, and chickpeas, and stir until blended. Place the chicken back into the pot without covering the chicken in sauce. Add the lemon pieces around the chicken (using two of the slices for the lemon juice for sauce above). Place in the preheated oven uncovered. Cook for 20-25 minutes or until the chicken is cooked through.
While the chicken is cooking, mix the lemon juice, salt, pepper, and harissa in a small bowl. Add the greek yogurt and blend. Place in the fridge to cool while the chicken is cooking. Serve with the harissa yogurt sauce and freshly chopped cilantro.
Step-by-Step Instructions:
- Preheat the oven to 400F.
- Warm olive oil in an oven-safe skillet or Dutch oven.
- Add chicken skin side up, season with salt and pepper, and brown for 4-5 minutes on each side.
- Remove chicken and set aside.
- Add onion and garlic to the pan and cook until browned.
- Stir in cumin and turmeric.
- Add tomato paste, harissa, chicken broth, and chickpeas.
- Place chicken back in the pot, add lemon pieces, and bake for 20-25 minutes.
- Mix lemon juice, harissa, salt, pepper, and Greek yogurt for the sauce.
- Serve chicken with harissa yogurt sauce and cilantro.
I prefer toasting whole cumin seeds then grinding them in my mortar and pestle. Do this if you prefer as well. Harissa is spicy prepared Moroccan sauce/paste. It varies in heat level, so you may have to adjust to taste.
Tips and Variations
If you want to make harissa marinated chicken, just rub the top of the chicken thighs with the harissa chili paste and a bit of lemon juice about an hour before. But, when cooking this dish in a dutch oven or cast iron skillet on the stovetop and then placing it in the oven, there’s really no need. Plus, without the marinating, it’s quicker!
Harissa tends to vary slightly in taste depending on the brand you go for and if you make it yourself. Some varieties are smoky, thanks to the addition of roasted fresh chile peppers along with the dried ones. Others are sharp due to added citrus or vinegar. The consistency also changes. Some are very thick, while others are thin.
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Variations:
- Harissa Marinade: Rub chicken with harissa paste and lemon juice an hour before cooking.
- Spice Level: Adjust the amount of harissa depending on your heat preference.
- Harissa Powder: If using harissa powder, mix with water to create a paste.
- Chicken Cuts: Use boneless, skinless chicken thighs or breasts.
Serving Suggestions
I love this chilled Moroccan carrots recipe as well as these Moroccan couscous cakes. This one-pot chicken and rice with dates, harissa, and pistachios is a showstopper - it’s a mix of sweet and spicy, smoky and crunchy, and best of all it couldn’t be simpler to prepare. There’s no need to brown the chicken.
The subtle freshness or orange zest permeates the rice and the chopped dates add a nice sweetness. It’s a mix of sweet and spicy, smoky and crunchy, and best of all it couldn’t be simpler to prepare.
Serving Ideas:
- Serve with couscous or flatbread.
- Pair with Moroccan carrots or couscous cakes.
- Combine with saffron and caramelized onion rice.
- Use as a sandwich filling.
- Serve with regular white or brown rice.
Nutritional Information
Here's an estimate of the nutritional information per serving:
| Nutrient | Amount |
|---|---|
| Calories | 293 kcal |
| Fat | 6g |
| Saturates | 1g |
| Carbohydrates | 22g |
| Sugars | 10g |
| Fiber | 4g |
| Protein | 36g |
| Salt | 0.9g |
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tags: #Moroccan
