Best Harissa Chicken Recipes

HARISSA CHICKEN TRAYBAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Score deep lines all over the chicken legs, then rub in the harissa. Season well and place in a roasting tin. Scatter the garlic over and around the chicken. Squeeze the lemon wedges over, then place them in the tin with the cherry tomatoes, potatoes and olives. Season, drizzle over the oil and toss briefly to mix everything together.
• Cook in the oven for 45 mins-1 hr until the chicken is cooked through and golden. Serve with salad, if you like.

ROASTED CHICKEN BREASTS WITH HARISSA CHICKPEAS

Steps:

• Heat the oven to 450 degrees. On a rimmed baking sheet, combine the chicken and 2 tablespoons oil. Season with salt and pepper and toss to coat. Arrange the chicken in an even layer, skin side up, and roast until golden and cooked through, 30 to 40 minutes, depending on the size of the chicken breasts. Transfer to a cutting board and let rest for 10 minutes. Carve the breast off off the bone, then slice to serve. Discard bones or reserve for making chicken stock.
• While the chicken rests, heat 2 tablespoons oil in a small saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 minutes. Stir in the harissa and coriander and cook until very fragrant and dark red, about 2 minutes. Add half the chickpeas and lightly mash them using a fork, the back of a spoon or a potato masher. Stir in the lemon juice and parsley along with the remaining chickpeas, 2 tablespoons oil, and 1/4 cup water. Season with salt and pepper.
• Serve the chicken topped with the sauce.

MOROCCAN CHICKEN TAGINE WITH PRESERVED LEMONS, FENNEL, OLIVES, AND HARISSA

Steps:

• Mix paprika, cumin, salt, cayenne, cinnamon, turmeric, and black pepper together in a small bowl.
• Pat chicken thighs dry and place them in a resealable plastic bag. Sprinkle paprika mixture over chicken thighs; massage the bag to coat chicken evenly.
• Heat oil in a tagine over medium heat. Add chicken; cook until browned, 2 to 4 minutes per side. Transfer to a plate. Cook and stir fennel, onion, and garlic in the tagine. Stir in half of the garbanzo beans, chicken broth, 1/2 cup green olives, harissa, 1/2 of the preserved lemon, and ginger.
• Lay chicken over garbanzo bean mixture; sprinkle remaining olives on top. Scatter cherry tomatoes on top. Cover and simmer over medium-low heat until chicken is tender, 45 minutes to 1 hour.
• Combine remaining garbanzo beans with 2 tablespoons of broth from the tagine in a food processor or blender; blend into a thin paste.
• Transfer chicken to a serving dish. Stir garbanzo bean paste into the tagine. Simmer until flavors combine, about 5 minutes. Spoon broth mixture over chicken.
• Garnish with remaining preserved lemon and toasted almonds.

CHICKEN AND CHICKPEA TAGINE WITH APRICOTS AND HARISSA SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Heat canola oil in a large Dutch oven or a tagine over high heat. Season chicken with salt and pepper on both sides and place in the hot pan, skin side down, in batches if needed; cook until golden brown. Turn the thighs over and cook for 2 minutes longer. Remove chicken to a plate.
• Remove all but 2 tablespoons of the oil from the pan then add the olive oil and heat over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the ras al-hanut and cook another 30 seconds. Add the saffron with the soaking liquid, cinnamon stick, tomatoes, chickpeas, and apricots and bring to a simmer. Nestle the chicken into the mixture and bring to a simmer. Cover and cook on the stovetop or in the oven for 35 to 40 minutes or until the chicken is tender. Do not remove the lid to check on the chicken until this time. Garnish each serving with a dollop of Harissa Sauce, parsley and cilantro.
• Whisk all ingredients together in a small bowl and let stand at least 30 minutes in the refrigerator before serving.

GRILLED HARISSA CHICKEN THIGHS

Steps:

• Combine harissa spice blend, lemon juice, olive oil, and garlic in a small bowl. Rub spice mixture over chicken thighs, including under the skin. Refrigerate for 1 to 4 hours. Remove from refrigerator 20 minutes before grilling.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Place chicken thighs on the hot grill, skin side down, and grill for 3 to 4 minutes. Flip the chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until the internal temperature reaches 165ºF, about 20 to 25 minutes total. Remove chicken to a plate and cover with foil; let rest for 5 minutes.
• Meanwhile, combine harissa seasoning, honey, and melted butter for glaze in a small microwave-safe bowl. Microwave until mixture is heated through and has a thinned consistency, about 10 seconds. Drizzle over chicken and serve.

YOGURT MARINATED GRILLED CHICKEN WITH HARISSA

Steps:

• In a large bowl, combine the yogurt, ginger, cumin, chile flakes and salt. Whisk until smooth and pour into a baking dish. Lay the chicken halves, skin-side up, in the yogurt mixture. Cover with plastic wrap and refrigerate for a couple of hours to marinate.
• Preheat a very clean grill to medium. When the grill is hot, brush with the oil.
• Remove the chicken from the yogurt, leaving any excess behind, and lay them out on the grill, skin-side down. Cook until the skin is brown and crispy, and then flip. You want to roast them, essentially, on the grill, and avoid "flaming" them or cooking them over too intense heat. That would dry them out. Grill the chicken until an instant-read thermometer inserted into the thigh registers between 155 degrees F and 160 degrees F, 35 to 40 minutes.
• Remove the chicken from the grill to a cutting board. Cut into small pieces or serve whole, family style. Transfer to a serving platter and sprinkle with lemon juice. Top with some of the Harissa and serve immediately.
• Preheat the oven to 350 degrees F.
• In a small bowl, combine the coriander seeds, cumin seeds and caraway seeds. Add the spices to a sheet tray and toast in the oven for 1 to 2 minutes; you should faintly detect the scent of the spices. Remove the tray from the oven and set aside to cool. Add the paprika and chile flakes to the spice mix.
• Using a mortar and pestle (or, alternatively, a food processor), grind the garlic cloves until they become a paste, and then add the red bell pepper. Season with salt, and then add the spices and the 2 tablespoons of extra-virgin olive oil and blend well. When blended, transfer the harissa to a container and top with some additional olive oil. This will keep for 3 to 6 weeks, covered, in the refrigerator.

HARISSA MARINATED GRILLED CHICKEN

Steps:

• Put the red peppers on the grill and char them until they are black on all sides. Put the peppers in a bowl and cover with plastic wrap. When cool enough to handle, scrape the charred black skin off the peppers and remove the stem and seeds. Coarsely chop and reserve. This can totally be done ahead.
• Put the cumin, coriander, fennel and caraway in a dry saute pan and toast them until they become very aromatic. Grind all the spices into a coarse powder in a spice grinder.
• Coarsely chop the dried chiles, toss them into the bowl of a food processor and pulse to pulverize. Add the toasted ground spices, the roasted red peppers, chopped garlic and tomato paste. Puree until the mixture is smooth. Add 1/4 cup of the olive oil and pulse to combine. Add in another 1/4 cup of olive oil and pulse again. Season with salt, to taste, if needed. Store in an airtight container.
• Toss the chicken parts liberally with the harissa and let sit at room temperature up to 2 hours, or overnight or even a few days in the refrigerator.
• Preheat the grill to medium.
• Put the chicken on the grill and grill for 8 to 10 minutes on each side. You may have to move the chicken around, or flip it over a couple of times to prevent burning. You may also want to brush it a couple times with the leftover harissa, just remember it is pretty spicy! Remove the chicken from the grill and let it rest for 5 to 10 minutes before serving.

PAN-ROASTED CHICKEN WITH HARISSA CHICKPEAS

Steps:

• Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
• Pour off all but 1 tablespoon drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.
• Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20-25 minutes. Top with parsley and serve with lemon wedges for squeezing over.

HARISSA STICKY CHICKEN WITH COUSCOUS

Steps:

• Heat oven to 200C/180C fan/ gas 6. In a small pan, melt together the butter, harissa, honey and lemon juice. Arrange the chicken on a baking tray and pour over the harissa mixture. Roast for 45-50 mins, basting with the harissa every 10 mins.
• Meanwhile, heat the oil in a saucepan and cook the onion over a medium heat for 8-10 mins to soften. Pour in the stock, bring to the boil, then add the couscous. Turn off the heat, put on the lid and leave to stand for 4-5 mins until the couscous has absorbed the stock. Stir in the coriander, chickpeas and lemon zest. Serve the chicken on the couscous and spoon over the juices from the chicken.

ONE-POT HARISSA CHICKEN

Steps:

• Season the chicken breasts all over with the cumin and lots of ground black pepper. Heat the oil in a large non-stick frying pan and cook the chicken with the onion for 4 mins. Turn the chicken over and cook for a further 3 mins. Stir the onions around the chicken regularly as they cook.
• Tip the tomatoes and 250ml water into the pan and stir in the harissa, honey, courgettes and chickpeas. Bring to a gentle simmer and cook for 15 mins until the chicken is tender and the sauce has thickened slightly.

HARISSA CHICKEN

Steps:

• Place the smoked paprika, garlic, cumin, caraway seeds, chipotle pepper, and adobo sauce into a mortar, and grind together with a pestle to make a paste. Smear the paste all over the chicken breasts, place into a bowl, cover, and refrigerate at least 4 hours or overnight.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove chicken from marinade, and discard the excess marinade. Brush the chicken breasts with olive oil, and sprinkle with salt and pepper. Grill the chicken breasts until the meat shows grill marks and the inside is no longer pink, about 5 minutes per side.

CHICKEN WITH CRUSHED HARISSA CHICKPEAS

Steps:

• Heat 1 tbsp of oil in a frying pan over a medium heat and fry the onions and peppers for 7 mins until softened and golden.
• Meanwhile, put the chicken between two sheets of baking parchment and lightly bash until about 2cm thick. Mix together the remaining oil and the za'atar, then rub over the chicken. Season to taste.
• Heat the grill to high. Put the chicken on a baking tray lined with foil, and grill for 3-4 mins each side, or until golden and cooked through.
• Heat the chickpeas in a pan with the harissa paste and 2 tbsp water until warmed through, then roughly mash with a potato masher. Wilt the spinach in a pan with 1 tbsp of water or in the microwave in a heatproof bowl. Stir the pepper and onion mixture, spinach and parsley through the chickpeas. Serve with the sliced chicken and the lemon wedges for squeezing over.

HARISSA CHICKEN THIGHS WITH SHALLOTS

Steps:

• Season chicken thighs well with salt and pepper. In a heavy-bottomed skillet, heat oil over medium-high heat. Add chicken thighs skin-side down and cook undisturbed until nicely browned, about 5 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more. Transfer to a plate and set aside.
• Pour off all but 2 tablespoons of fat from the pan and return to medium-low heat. Add shallots and cook, stirring often, until they begin to soften, about 2 to 3 minutes. Add garlic and cook 30 seconds more.
• Stir in harissa and cinnamon, and add back in the chicken and any residual juices. Pour in enough of the stock to come up to the chicken about halfway, and bring to a simmer. Partly cover and allow the chicken to finish cooking through, about 15 minutes more.
• Toss the chicken in the sauce until it's nicely coated. Plate and top with the cilantro and the scallions. Serve, spooning braising liquid on top and with lime wedges on the side. Finish with flaky salt, if desired.

MOROCCAN HARISSA CHICKEN WINGS

Steps:

• Put one-third of the wings in a large bowl, sprinkle with 1 teaspoon baking powder and toss until evenly coated. Use tongs to spread the wings on a wire rack set over a rimmed baking sheet. Repeat with the remaining chicken wings and baking powder in two batches. Liberally sprinkle both sides of the wings with salt and pepper and refrigerate for at least 1 hour, or preferably overnight.
• Preheat the oven to 450 degrees F. Meanwhile, make the harissa: Tear open the chiles and discard the seeds. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 4 cups boiling water over the chiles and let stand until softened, about 20 minutes.
• Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender, add the oil, garlic, lemon juice and 1 tablespoon kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside while you finish the wings.
• Bake the wings, turning once halfway through, until golden brown and cooked through, 40 to 45 minutes.
• For the salad: Use a vegetable peeler to remove the zest from 1 orange, avoiding the white pith, and cut it into very thin strips; transfer to a medium bowl. Using a knife, remove the white pith from both oranges, then cut the fruit crosswise into 1/4-inch-thick rounds. Add the orange rounds to the bowl along with the olives, mint and oil and toss to combine. Slice the radishes into thin wedges and toss with the orange mixture; let stand for 15 minutes.
• Transfer the hot wings to a large bowl and pour 1 1/2 cups of the harissa over, tossing to coat evenly. Transfer the wings to a platter and serve with the orange, olive and radish salad on the side. Serve the remaining harissa on the side for dipping or reserve for another use.

SHEET PAN HARISSA CHICKEN DINNER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spoon 1 teaspoon harissa sauce under the skin of each thigh, then transfer to an aluminum foil-lined 10x15-inch baking pan. Spread carrots, cauliflower, and potatoes onto the pan. Drizzle evenly with oil, then sprinkle with salt and pepper.
• Roast, uncovered, in the preheated oven until an instant-read thermometer inserted in thickest parts of chicken registers 175 degrees F (80 degrees C), 40 to 55 minutes. Stir vegetables once halfway through.
• Stir together parsley, garlic, and zest in a small bowl.
• Toss vegetables with remaining 2 teaspoons harissa sauce. Sprinkle with parsley mixture.

SUNNY'S GRILLED CHICKEN AND KALE SALAD WITH SUNNY'S CREAMY "EQUAL-PARTS" HARISSA SALAD DRESSING

Steps:

• For the dressing: In a large bowl, whisk together the harissa paste, mayonnaise, buttermilk, cilantro, scallions and a few grinds of black pepper.
• For the salad: In the same large bowl, add the kale salad mix, chicken, grapes, strawberries and tomatoes. Use 2 serving spoons or tongs to toss and coat everything with the dressing on the bottom. Serve, but this is a salad that actually will hold 3 to 4 days in the refrigerator without the kale wilting!

SPICY CHICKEN WINGS WITH HARISSA

Steps:

• Harissa:In a blender, puree roasted peppers, cumin, coriander, and caraway seeds, chipotle chile and adobo sauce, lime juice, olive oil, and 1 1/2 teaspoons kosher salt until smooth.
• Chicken Wings:Season wings with salt and pepper; transfer to a resealable bag with half of harissa. Let stand 1 hour at room temperature, or in the refrigerator up to 1 day.
• Preheat oven to 450 degrees, with a rimmed baking sheet inside. Wipe excess harissa from wings; coat lightly with oil. Season with salt and pepper. Carefully remove sheet from oven; add wings in a single layer. Roast, flipping once, until browned in spots, 35 to 40 minutes. Brush with remaining harissa; roast until crisp, 5 to 6 minutes more. Serve with cilantro leaves and lime wedges.

MOROCCAN RED HARISSA CHICKEN

Steps:

• Char the bell and chile peppers under a hot broiler until the skins are evenly blackened. Place in a bowl and cover to cool to handle. Wipe the charred skins away with paper towels and seed the peppers. Reserve for later use.
• Heat a large skillet over medium-high heat, add the oil. Sprinkle the chicken thighs with salt and pepper on both sides. Add the chicken to the hot oil and brown on both sides, 4 to 5 minutes. Remove the chicken to a plate and reduce the heat a bit. Add the garlic, bay leaf, cinnamon, ginger, onions, paprika, cumin and some salt and pepper, and cook to soften a bit, stirring occasionally. Add a splash of vinegar.
• Place the peeled peppers in the bowl of a food processor with 1 cup of the stock, and process until pureed. Add the puree to the pan, thin with about 1/2 cup water and slide the chicken back into the pan. Reduce the heat to a simmer and finish cooking the chicken through. Turn off heat and cover until you serve.
• To serve, heat the remaining 1 1/2 cups stock (or 1 cup stock and 1/2 cup water) and the butter to a boil with the rice. Bring to a bubble, then reduce the heat to low and cover. Simmer the rice for about 15 minutes. Turn off the heat and let stand 5 to 10 minutes, then fluff with fork.
• In shallow bowls, top the rice with the chicken in spicy sauce, garnish with scallions before serving.
• Get Rachael's shopping list for this episode's recipes here.

HARISSA CHICKEN & SQUASH TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/ gas 6. Mix 2 tbsp of the harissa with 3 tbsp of the yogurt. Rub all over the chicken breasts and set aside to marinate while you start the veg.
• Toss the squash and the onions with remaining harissa, mixed with 2 tbsp oil (sunflower, vegetable or olive is fine), and some seasoning in a large roasting tin. Roast for 10 mins.
• Remove veg from the oven, add the chicken to the tin, then roast for a further 20-25 mins until the chicken and veg are cooked through. Serve with the remaining yogurt on the side, and a big bowl of couscous or rice.

GRILLED HARISSA CHICKEN BREASTS WITH HERBED COUSCOUS

Steps:

• Combine the garlic, paprika, onion powder, cumin, cinnamon, salt, and pepper in a small bowl and stir.
• Put the chicken breast in a large resealable plastic bag, then add the spice blend. Seal the bag and massage to coat the chicken with the seasoning. If time allows, let marinate for a few minutes at room temperature or up to overnight in the refrigerator.
• When ready to grill, preheat one side of the grill to high, leaving the other side cool to create indirect heating.
• Pour the olive oil into the resealable bag and massage to coat the chicken. Remove the chicken from bag, and place on the hot side of the grill. Grill, undisturbed, until you get char marks, 1 to 2 minutes. Turn the chicken a quarter turn and grill, undisturbed, to achieve a crosshatch sear mark, about 2 minutes. Flip and repeat the process on the other side.
• Once you have great char on both sides, baste the chicken with a generous amount of the harissa and move the chicken to the cool side of the grill. Close the lid and cook the chicken, checking every 2 to 3 minutes for an internal temperature of 165 degrees F.
• Remove the chicken from the grill and let rest for 10 minutes before serving. Slice on the bias and serve with the herbed couscous.
• Heat the butter in a lidded medium saucepan over medium-high heat.
• Add the onions and cook, stirring, until softened, 3 to 4 minutes. Stir in the garlic. Add the chicken stock, stir and bring to boil. Add the couscous and stir.
• Remove from the heat and let stand for 5 minutes. Stir in the herbs. Add salt and pepper, to taste.