Harissa Chicken Recipe

From weeknight dinners to weekend gatherings, finding a dish that’s both exciting and satisfying for the whole family can sometimes feel like a culinary quest. In our household, the search often ends with a resounding cheer for Harissa Chicken. The first time I made this, the aroma alone was enough to draw everyone to the kitchen, noses twitching with anticipation. What followed was a symphony of flavors – the gentle heat of harissa paste mingling with fragrant spices, all coating succulent chicken pieces cooked to juicy perfection. Even my spice-averse child, usually wary of anything beyond mild, devoured it with gusto, proclaiming it “the best chicken ever!” This Harissa Chicken recipe has since become a regular feature on our table, a testament to its incredible taste, ease of preparation, and crowd-pleasing appeal. Whether you’re a seasoned cook or a kitchen novice, this recipe promises to deliver a vibrant and unforgettable meal that will have everyone asking for seconds. Get ready to embark on a flavorful journey to North Africa with this simple yet sensational Harissa Chicken.

Ingredients

The magic of Harissa Chicken lies in its vibrant and aromatic marinade. Here’s what you’ll need to create this culinary masterpiece:

• For the Chicken:
  • 1.5 kg (approximately 3.3 lbs) Chicken pieces (thighs, drumsticks, and breasts work well, bone-in and skin-on preferred for maximum flavor and juiciness)
  • 1 tablespoon Olive Oil (for searing, optional but recommended for enhanced flavor)
• For the Harissa Marinade:
  • 4 tablespoons Harissa Paste (adjust to taste depending on your spice preference and the heat level of your harissa paste. Start with 2 tablespoons for milder heat and increase gradually)
  • 1/4 cup Olive Oil (high-quality extra virgin olive oil is ideal)
  • Juice of 1 large Lemon (freshly squeezed is crucial for brightness)
  • 4 cloves Garlic, minced (freshly minced garlic is best for flavor)
  • 1 tablespoon Ground Cumin
  • 1 tablespoon Ground Coriander
  • 1 teaspoon Smoked Paprika (adds depth and smokiness)
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Salt (plus more to taste)
  • 1/4 teaspoon Black Pepper (freshly ground is preferable)
  • Optional: 1 tablespoon Honey or Maple Syrup (for a touch of sweetness to balance the spice, especially if your harissa is very hot)
  • Optional: 1 red bell pepper, sliced into strips (for roasting alongside the chicken, adds sweetness and color)
  • Optional: 1 red onion, sliced into wedges (for roasting alongside the chicken, adds savory depth)

Ingredient Notes and Substitutions:

• Chicken: Bone-in, skin-on chicken pieces are recommended as they retain moisture during cooking and provide richer flavor. However, boneless, skinless chicken breasts or thighs can also be used, but cooking times might need adjustment, and they may require a little more attention to prevent drying out. You can also use a whole chicken, spatchcocked or cut into pieces.
• Harissa Paste: Harissa paste is the star of the show. It’s a North African chili paste made from roasted red peppers, spices, and oil. Its heat level can vary significantly between brands, so taste your harissa paste before adding it to the marinade and adjust the quantity accordingly. You can find harissa paste in most supermarkets in the international aisle or online. If you can’t find harissa paste, you can try making your own from scratch (many recipes are available online), or as a last resort, you could use a combination of chili paste, smoked paprika, and a touch of cumin and coriander to mimic some of the flavor profile, but the authentic harissa flavor will be missed.
• Olive Oil: High-quality extra virgin olive oil is recommended for its flavor and health benefits. It helps carry the flavors of the spices and keeps the chicken moist. However, other neutral cooking oils like avocado oil or grapeseed oil can be substituted.
• Lemon Juice: Fresh lemon juice is crucial for adding brightness and acidity to the marinade, which helps tenderize the chicken and balance the richness of the spices. Bottled lemon juice is less flavorful and should be avoided if possible.
• Garlic: Freshly minced garlic provides the best flavor. Garlic powder can be used in a pinch (use about 1 teaspoon), but fresh garlic is highly preferred.
• Spices: The combination of cumin, coriander, smoked paprika, and oregano creates a warm, earthy, and slightly smoky flavor profile that complements the harissa beautifully. Ensure your spices are relatively fresh for the best aroma and flavor.
• Honey/Maple Syrup (Optional): A touch of sweetness can balance the heat of the harissa and enhance the overall flavor. Honey or maple syrup works well, but you can also use a pinch of brown sugar or agave nectar. If you prefer a completely savory dish, you can omit the sweetener.
• Vegetables (Optional): Roasting vegetables alongside the chicken is a great way to add extra flavor, nutrition, and make it a complete meal. Bell peppers and red onions are classic choices, but you can also add other vegetables like zucchini, potatoes, carrots, or butternut squash. Consider vegetables that roast well and complement the harissa flavors.

Instructions

Making Harissa Chicken is surprisingly easy, especially considering the depth of flavor it delivers. Here’s a step-by-step guide to creating this delectable dish:

Step 1: Prepare the Marinade

1. In a large bowl, combine the harissa paste, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, dried oregano, salt, and black pepper. If using, add the honey or maple syrup at this stage.
2. Whisk all the ingredients together thoroughly until the marinade is well combined and smooth. Taste the marinade and adjust seasoning as needed. You might want to add a little more salt, pepper, or harissa paste depending on your preference. Remember that the flavor will intensify as it marinates the chicken.

Step 2: Marinate the Chicken

1. Place the chicken pieces in the bowl with the marinade.
2. Using your hands or tongs, ensure that each piece of chicken is thoroughly coated in the marinade. Massage the marinade into the chicken, making sure it gets under the skin where possible for maximum flavor penetration.
3. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag.
4. Marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight (up to 24 hours for maximum flavor). The longer the chicken marinates, the more flavorful and tender it will become. If marinating for longer than 4 hours, ensure it’s in the refrigerator to prevent bacterial growth.

Step 3: Preheat the Oven and Prepare for Roasting (Oven Method)

1. Preheat your oven to 200°C (400°F).
2. If using, prepare your vegetables. Slice the red bell pepper into strips and the red onion into wedges. Toss them with a little olive oil, salt, and pepper.
3. Line a baking sheet or roasting pan with parchment paper for easier cleanup.

Step 4: Roast the Chicken (Oven Method)

1. Arrange the marinated chicken pieces in a single layer on the prepared baking sheet or roasting pan. Ensure there is some space between the pieces to allow for even browning.
2. If using, scatter the prepared vegetables around the chicken on the baking sheet.
3. Roast in the preheated oven for 35-45 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork or thermometer inserted into the thickest part of the thigh (internal temperature should reach 75°C or 165°F). The skin should be golden brown and slightly crispy.
4. If you want crispier skin, you can broil the chicken for the last few minutes of cooking. Keep a close eye on it to prevent burning.

Step 3: Prepare the Grill (Grilling Method)

1. Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.

Step 4: Grill the Chicken (Grilling Method)

1. Remove the chicken from the marinade and let any excess marinade drip off (you can reserve the marinade to brush on later if desired, but boil it first to ensure food safety).
2. Place the chicken pieces on the preheated grill.
3. Grill for approximately 6-8 minutes per side, or until cooked through and nicely charred, turning occasionally to ensure even cooking and prevent burning. The internal temperature should reach 75°C or 165°F.
4. If using vegetables, you can grill them alongside the chicken in a grill basket or directly on the grates, adjusting cooking time as needed.

Step 5: Rest and Serve

1. Once the chicken is cooked, remove it from the oven or grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
2. Garnish with fresh cilantro or parsley, if desired.
3. Serve hot and enjoy!

Tips for Perfect Harissa Chicken:

• Don’t Skip the Marinating: Marinating is crucial for infusing the chicken with flavor and tenderizing it. Even a short marinating time of 2 hours makes a difference, but overnight marinating is highly recommended for the best results.
• Adjust the Spice Level: Harissa paste can vary in heat. Start with a smaller amount and taste as you go. You can always add more harissa for a spicier dish, but it’s harder to reduce the heat once it’s added. Serving with cooling yogurt or labneh can also help balance the spice.
• Don’t Overcook the Chicken: Overcooked chicken can be dry and tough. Use a meat thermometer to ensure the chicken is cooked to the correct internal temperature (75°C or 165°F). Bone-in chicken thighs and drumsticks are more forgiving than chicken breasts and tend to stay moister even if cooked slightly longer.
• Crispy Skin is Key (Oven Method): For extra crispy skin when oven roasting, pat the chicken skin dry with paper towels before placing it on the baking sheet. Roasting at a slightly higher temperature initially can also help crisp the skin. Broiling for the last few minutes can achieve extra crispiness, but watch carefully to avoid burning.
• Grilling for Smoky Flavor: Grilling Harissa Chicken imparts a wonderful smoky flavor that complements the spices beautifully. If grilling, ensure the grill is not too hot to prevent burning the outside before the inside is cooked. Medium-high heat is ideal.

Nutrition Facts

(Estimated per serving, based on 4 servings and using bone-in, skin-on chicken thighs)

Please note that these are approximate values and can vary based on specific ingredients used, portion sizes, and cooking methods.

• Serving Size: Approximately 1/4 of the recipe (around 2-3 chicken pieces, depending on size)
• Calories: Approximately 550-650 calories per serving
• Protein: 45-55g
• Fat: 35-45g
  • Saturated Fat: 8-12g (depending on skin consumption)
  • Unsaturated Fat: 25-35g
• Cholesterol: 200-250mg
• Sodium: 600-800mg (depending on salt added and harissa paste sodium content)
• Carbohydrates: 5-10g
  • Fiber: 1-2g
  • Sugar: 2-5g (from vegetables and optional honey/maple syrup)

Disclaimer: This nutritional information is an estimate and should be considered as a general guideline. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you are using. Consuming chicken skin will significantly increase the fat and calorie content.

Preparation Time

• Prep Time: 20-25 minutes (includes marinade preparation and chicken preparation)
• Marinating Time: Minimum 2 hours, ideally overnight (8-24 hours)
• Cook Time (Oven): 35-45 minutes
• Cook Time (Grill): 20-30 minutes (total, depending on grill temperature and chicken piece size)
• Resting Time: 5-10 minutes
• Total Time (excluding marinating): Approximately 1 hour

Make-Ahead Tips:

• The marinade can be made up to 3 days in advance and stored in the refrigerator.
• Chicken can be marinated for up to 24 hours in the refrigerator.
• You can prepare the vegetables in advance and store them separately in the refrigerator.

How to Serve Harissa Chicken

Harissa Chicken is incredibly versatile and pairs well with a wide variety of side dishes. Here are some delicious serving suggestions:

• Grains:
  • Couscous: Light and fluffy couscous is a classic North African accompaniment and absorbs the flavorful juices from the chicken beautifully. Consider adding dried fruits, nuts, or fresh herbs to the couscous for extra flavor and texture.
  • Quinoa: A healthy and protein-rich option. Quinoa provides a nutty flavor and a satisfying texture that complements the chicken.
  • Rice: Plain white rice, brown rice, or fragrant basmati rice are all excellent choices. You can also infuse the rice with saffron or turmeric for added color and flavor.
  • Roasted Potatoes: Roasted potatoes, especially with herbs like rosemary or thyme, make a hearty and comforting side dish.
• Salads & Vegetables:
  • Mediterranean Salad: A fresh and vibrant salad with cucumber, tomatoes, olives, feta cheese, and a lemon vinaigrette provides a refreshing contrast to the rich chicken.
  • Tabbouleh: A parsley and bulgur wheat salad with tomatoes, mint, and lemon dressing. Its herbaceousness and freshness cut through the richness of the chicken.
  • Roasted Vegetables: As mentioned earlier, roasting vegetables like bell peppers, onions, zucchini, carrots, or eggplant alongside the chicken is a convenient and delicious option.
  • Green Salad with Lemon Vinaigrette: A simple green salad with a bright lemon vinaigrette provides a light and refreshing counterpoint to the flavorful chicken.
• Sauces & Dips:
  • Yogurt Sauce: Plain yogurt, Greek yogurt, or labneh mixed with mint, cucumber, and garlic provides a cooling and creamy counterpoint to the spice of the harissa.
  • Tzatziki: A Greek yogurt and cucumber sauce, similar to the yogurt sauce above, is another refreshing option.
  • Hummus: Creamy hummus is a classic Middle Eastern and North African dip that pairs beautifully with the flavors of Harissa Chicken.
  • Tahini Sauce: A sesame seed-based sauce, tahini sauce adds a nutty and creamy element.
• Bread:
  • Pita Bread: Warm pita bread is perfect for scooping up the chicken and any accompanying sauces or salads.
  • Naan Bread: Soft and pillowy naan bread is another excellent choice for serving alongside Harissa Chicken.
  • Crusty Bread: A simple crusty baguette or sourdough bread is great for sopping up the flavorful juices.

Complete Meal Ideas:

• Harissa Chicken Bowls: Serve Harissa Chicken over couscous or quinoa with roasted vegetables, hummus, and a dollop of yogurt sauce for a satisfying and balanced bowl.
• Harissa Chicken with Mediterranean Feast: Pair Harissa Chicken with a large Mediterranean salad, tabbouleh, pita bread, and hummus for a vibrant and flavorful spread.
• Simple Weeknight Dinner: Serve Harissa Chicken with a side of rice and a simple green salad for an easy and delicious weeknight meal.

Additional Tips for Harissa Chicken Success

Here are five additional tips to elevate your Harissa Chicken game and ensure perfect results every time:

1. Experiment with Harissa Paste: Explore different brands and varieties of harissa paste to find your favorite flavor profile and heat level. Some harissa pastes are smokier, some are spicier, and some have added spices like rose petals. Trying different types can add unique nuances to your dish. Consider making your own homemade harissa paste for ultimate control over flavor and spice.
2. Butterfly Chicken for Even Cooking (Breasts): If using chicken breasts, consider butterflying them (slicing them horizontally almost in half) to create a more even thickness. This helps them cook more evenly and prevents the edges from drying out before the center is cooked through.
3. Use a Meat Thermometer: Investing in a meat thermometer is the best way to ensure your chicken is cooked to a safe internal temperature and is perfectly juicy. Insert the thermometer into the thickest part of the thigh (avoiding the bone) and cook until it reaches 75°C or 165°F.
4. Rest the Chicken Properly: Resting the chicken for 5-10 minutes after cooking is crucial. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Cover the chicken loosely with foil while it rests to keep it warm.
5. Don’t Discard the Pan Juices (Oven Method): After roasting the chicken in the oven, don’t discard the flavorful pan juices. These juices are packed with flavor from the marinade and chicken. You can drizzle them over the chicken and side dishes for extra flavor. You can also deglaze the pan with a little chicken broth or white wine and scrape up any browned bits to create a simple pan sauce.

FAQ Section

Here are five frequently asked questions about Harissa Chicken:

Q1: Can I make Harissa Chicken ahead of time?
A: Yes, Harissa Chicken is a great make-ahead dish. You can marinate the chicken up to 24 hours in advance. Cooked Harissa Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. It can be reheated in the oven, microwave, or skillet. Reheating in the oven is recommended for best texture.

Q2: Can I freeze Harissa Chicken?
A: Yes, cooked Harissa Chicken freezes well. Allow the chicken to cool completely, then wrap it tightly in plastic wrap and then foil, or place it in a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Q3: How spicy is Harissa Chicken?
A: The spice level of Harissa Chicken depends on the heat level of your harissa paste and the amount you use. This recipe uses 4 tablespoons of harissa paste, which provides a medium-spicy flavor. If you are sensitive to spice, start with 2 tablespoons and taste the marinade before adding more. You can always add more harissa for a spicier dish. Serving with yogurt or labneh can also help cool down the spice.

Q4: Can I use boneless, skinless chicken breasts for this recipe?
A: Yes, you can use boneless, skinless chicken breasts. However, bone-in, skin-on chicken thighs and drumsticks are recommended for maximum flavor and juiciness. If using chicken breasts, be mindful of cooking time as they can dry out easily. Reduce the cooking time and check for doneness frequently. Butterflying the chicken breasts can also help them cook more evenly and quickly.

Q5: What if I don’t have all the spices listed in the recipe?
A: While the combination of spices in this recipe creates a specific flavor profile, you can make substitutions if necessary. If you don’t have smoked paprika, you can use regular paprika with a pinch of chili powder. If you are missing oregano, you can use thyme or marjoram. Cumin and coriander are key spices for North African flavors, so try to include them if possible. If you are missing one or two spices, the recipe will still be delicious, but the flavor might be slightly different.

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