Harissa Chicken is a vibrant, flavor-packed dish that brings together juicy bone-in chicken and the smoky, fiery depth of North African spices. It’s one of those meals that tastes like it took all day but actually comes together with just a handful of bold pantry staples and fresh vegetables. Whether you’re a longtime harissa fan or just discovering this zesty chili paste, this recipe will easily become your go-to for a showstopping weeknight dinner or a lively weekend feast.
Ingredients You’ll Need
One of the best things about Harissa Chicken is how its simple ingredients work together to create something truly special. Each element here brings its own unique taste, texture, or pop of color, making the finished dish both eye-catching and crave-worthy.
- Chicken Thighs & Drumsticks: Bone-in, skin-on pieces stay juicy and flavorful, while the skin becomes beautifully crisp in the oven.
- Harissa Paste: The soul of this dish; it delivers smoky heat, spice, and robust flavor in one magical spoonful.
- Olive Oil: Helps the marinade coat the chicken and ensures a gorgeous, golden-brown finish.
- Fresh Lemon Juice: Adds brightness and brings out the zingy layers of flavor in the marinade.
- Garlic: Minced garlic infuses the chicken with bold, aromatic depth.
- Ground Cumin: Earthy and warming, cumin pairs perfectly with harissa’s spices.
- Smoked Paprika: Gives an irresistible smoky aroma that plays off the chili heat.
- Ground Coriander: Subtle citrus notes balance out the spices and add complexity.
- Salt & Black Pepper: Essential for enhancing all the other flavors.
- Red Onion: Roasts up sweet and tender, adding color and savoriness to every bite.
- Cherry Tomatoes: Little flavor bombs that burst into juicy pockets of sweetness as they roast.
- Fresh Cilantro or Parsley: A generous sprinkle of herbs brightens the whole dish at the end.
- Lemon Wedges: Squeeze over just before serving for a kick of tangy freshness.
How to Make Harissa Chicken
Step 1: Prepare the Marinade
In a large bowl, whisk together the harissa paste, olive oil, fresh lemon juice, garlic, cumin, smoked paprika, coriander, salt, and black pepper. This bold marinade is where Harissa Chicken gets all its deep, layered flavor. Take a moment to really blend everything well, ensuring the spices are evenly distributed and ready to transform your chicken.
Step 2: Marinate the Chicken
Add the bone-in, skin-on chicken thighs and drumsticks to the bowl. Use your hands (the best tools in the kitchen!) to rub the marinade thoroughly over each piece, making sure every nook is coated. Cover and refrigerate for at least 1 hour, or for maximum flavor, let it chill overnight. The longer the marinade works its magic, the more flavorful your Harissa Chicken will be.
Step 3: Arrange for Roasting
Preheat your oven to 400°F (200°C). Arrange the marinated chicken pieces, red onion wedges, and cherry tomatoes on a large baking sheet or roasting pan. Spread everything out so the heat can envelop each piece, helping the skin to crisp and the vegetables to roast alongside, soaking up all the delicious juices.
Step 4: Roast to Perfection
Roast the chicken for 35 to 40 minutes, or until it reaches an internal temperature of 165°F (74°C) and the skin is irresistibly crisp. The onions will caramelize and the cherry tomatoes will collapse into sweet, saucy pockets, making every bite of this Harissa Chicken a little adventure in flavor.
Step 5: Add the Finishing Touches
Once your chicken is out of the oven, finish it with a generous scatter of fresh cilantro or parsley and serve with lemon wedges for a final flourish of color and brightness. This step ties everything together, lifting the rich spices with vibrant herbs and citrus.
How to Serve Harissa Chicken
Garnishes
A gorgeous plate of Harissa Chicken deserves equally vibrant garnishes. Fresh cilantro or parsley is not just for looks; it adds a fresh, herbal snap that contrasts perfectly with the warmth of the spices. Don’t skip the lemon wedges—they brighten each bite and let you tailor the results to your own taste buds.
Side Dishes
This boldly spiced chicken begs to be paired with sides that soak up all those rich, saucy juices. Fluffy couscous, fragrant rice, or warm flatbreads are all fantastic choices. If you want something lighter, a simple cucumber yogurt salad will keep things cool and refreshing beside the heat of the harissa.
Creative Ways to Present
Get playful with your presentation! Try serving Harissa Chicken family-style on a big platter, surrounded by the roasted vegetables and mounds of couscous, for a dinner party center-piece. Or shred the chicken and tuck it into pita pockets with fresh veggies and a dollop of yogurt for a quick, flavor-packed lunch.
Make Ahead and Storage
Storing Leftovers
Leftover Harissa Chicken keeps beautifully. Once cooled, store it in an airtight container in the fridge for up to three days. The flavors deepen and mellow, making the leftovers even more delicious the next day.
Freezing
If you want to freeze your cooked Harissa Chicken, let it cool completely first. Place the chicken (with or without the roasted veggies) in a freezer-safe container and freeze for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, arrange the chicken and veggies in a baking dish, cover loosely with foil, and warm in a 350°F (175°C) oven until heated through—usually about 20 minutes. For a quick fix, microwaving works too, but a few minutes in the oven will help restore that delicious crispy skin.
FAQs
Can I use boneless chicken for Harissa Chicken?
Absolutely! Boneless chicken thighs or breasts work well if you prefer them. Just keep in mind they may cook faster, so check for doneness a bit earlier to keep the meat juicy.
How spicy will this dish be?
The heat level in Harissa Chicken comes from the harissa paste you use. Some brands are much hotter than others, so taste your paste first and adjust the amount if you need to. You can always add more at the table, too.
What’s the best way to make Harissa Chicken on the grill?
Grilling is a fantastic alternative! Preheat the grill to medium heat, then cook the marinated chicken, turning occasionally, until the juices run clear and the skin is crispy. The grill adds extra smokiness—perfection!
Is there a dairy-free or gluten-free version?
This Harissa Chicken recipe is naturally dairy-free and gluten-free as written. Double-check your harissa paste for any unexpected ingredients, but otherwise, you’re good to go!
Can I use other vegetables besides onion and tomatoes?
Definitely! Bell peppers, zucchini, or even chunks of potato will roast up beautifully alongside the chicken. Just be sure to cut them into even pieces for even cooking.
Final Thoughts
If you’re ready to shake up your dinner routine, give this Harissa Chicken a try! The bold spices, juicy chicken, and sweet roasted vegetables come together for a meal that feels both exotic and totally comforting. Trust me, one bite and you’ll be adding this one to your favorite recipes list in no time.
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Harissa Chicken Recipe
- Total Time: 1 hour 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Spice up your dinner with this flavorful and aromatic Harissa Chicken recipe. Tender chicken pieces marinated in a zesty harissa paste, roasted with vegetables for a mouthwatering meal.
Ingredients
Marinade:
- 3 tablespoons harissa paste
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Chicken:
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 1 medium red onion, cut into wedges
- 1 cup cherry tomatoes
- 1/4 cup fresh cilantro or parsley, chopped
- lemon wedges for serving
Instructions
- Marinate the Chicken: Combine harissa paste, olive oil, lemon juice, garlic, cumin, smoked paprika, coriander, salt, and pepper in a bowl. Rub marinade over chicken pieces, cover, and refrigerate for at least 1 hour.
- Roast the Chicken: Preheat oven to 400°F (200°C). Place chicken, onion, and tomatoes on a baking sheet. Roast for 35-40 minutes until chicken is cooked through and skin is crispy.
- Serve: Garnish with cilantro or parsley and serve with lemon wedges.
Notes
- For a smokier flavor, grill the chicken instead of roasting.
- Pair with couscous, rice, or flatbread to enjoy the flavorful juices.
- Prep Time: 10 minutes (plus 1 hour marinating)
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: North African, Middle Eastern
Nutrition
- Serving Size: 2 pieces of chicken with vegetables
- Calories: 410
- Sugar: 4 g
- Sodium: 810 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 145 mg
