This recipe is a one pot wonder with chicken, potatoes, carrots and chickpeas, and it takes only a few minutes of your hands on time. If you love big flavors, put harissa chicken on this week’s menu! Yesterday we shared our Harissa Paste recipe, and now we’re showing you our favorite way to use it. Of course you can use store bought harissa, but please don’t. It really is worth making your own. Once you have your paste, this recipe is as simple as chop, mix, marinate and bake. It can be an easy weeknight dinner, or an impressive and interesting meal to serve guests.
What is Harissa?
If you haven’t read our previous post yet, Harissa is a chili pepper paste from North Africa, which can range from quite mild to super spicy. Whatever the spice level, Harissa has a complex flavor, combining the flavor of peppers with smoky, sweet, and tangy. This chicken is a great way to use it, but for more ideas see the main harissa post.
What Cut of Chicken to Use for Harissa Chicken
We prefer boneless skinless chicken thighs for this recipe. Alternately, you could use whole chicken thighs, legs or leg quarters. If using skin on cuts, be sure to bake skin side up. Dark meat is best here, as it stays moist and tender, but you can use white meat if you prefer. The cooking times in this recipe are based on boneless skinless thighs. You will want to adjust cooking time if using other cuts. We cook our dark meat to 180-190 degrees F internal temperature, for fall off the bone tenderness. Cook white meat to 165 degrees F, it can become tough and dry if overcooked.
Ingredients for Our Harissa Chicken
Chicken Marination – harissa, yogurt, honey, olive oil Potatoes Carrots Chickpeas Raisins – for garnish
How to Make Harissa Chicken
Cut your potatoes and carrots into bite sized pieces. We used multi-colored baby potatoes and halved them. Combine all marinade ingredients in a big bowl, then add in chicken, potatoes and carrots. Mix well till everything is nicely coated. Cover and marinate in the fridge for at least 2 hours, or better yet, overnight. When ready to cook, toss in chickpeas, transfer everything into an oven safe dish and bake for about an hour in a preheated oven. So much flavor, so little effort!
What to Serve with Harissa Chicken
With protein, veggies and carbs, this makes a great one pot meal on its own. That being said, we love to scarf it down over a pile of Moroccan couscous, garnished with raisins. For some added freshness, try a side of salad or green beans almondine. If you’re using a spicy harissa paste, you can cool down your palate with my tomato cucumber raita.
Variations
Add other veggies. I can see sweet potatoes, green beans or bell peppers going good here. For a saucier version, add ½ cup chicken stock and cook covered on the stovetop for about an hour, till the chicken is tender.
Storing and Reheating Leftovers
You can refrigerate leftovers for 3-4 days in an airtight container. It can also be frozen in an airtight container. As there is not much liquid, use within 1-2 months for best quality, and thaw overnight in the fridge before using. Reheat in the microwave, or on the stovetop with a little added water. The next time you’re craving some new and interesting dish, try this harissa chicken. We absolutely loved these North African flavors. GypsyPlate is all about helping you experience the different cuisines of the world. Be sure to subscribe to our newsletter, and join us on this culinary adventure. See you soon…
Harissa Chicken, on our Gypsy Plate… enjoy!
Try these other great recipes out of Africa!South African Chicken CurryMaafe (Peanut Stew)Chicken Jollof RiceZaalouk (Eggplant Dip)Kedjenou ChickenBeef TagineChakalaka
