These Harissa Chicken Thighs are a game-changer, loaded with chickpeas, carrots, and cauliflower. One skillet, tons of flavor, and no hassle!
I don’t think you can ever have too many skillet dinners in your repertoire. What’s not to love about a quick and easy dinner that only leaves you with one pan to wash? It’s like a kitchen miracle.
Table of Contents
What is Harissa?
Harissa is a spicy North African chili paste made from a blend of roasted red peppers, hot chili peppers, garlic, olive oil, and various spices such as cumin, coriander, and caraway seeds. It has a bold, smoky, and aromatic flavor that adds depth and heat to dishes.
Reasons to Love Harissa Chicken
- Preparing Harissa Chicken Thighs is straightforward and fuss-free, perfect for busy weeknights or quick meals.
- Harissa Chicken Thighs keep well for leftovers and meal prep, making them a practical and tasty option.
- This dish is a protein-rich choice, and the spices add flavor without the need for heavy sauces.
Recipe Ingredients
- Harissa Paste: Spicy, smoky, and aromatic, this paste infuses the chicken with bold, complex flavors. You can make your own harissa or use the jarred variety for convenience. Perfect for various dishes, like Moroccan chicken wraps!
- Lemon: Bright, tangy, and slightly acidic, it adds a zesty freshness.
- Cauliflower Florets: Mild, nutty, and slightly crunchy when roasted.
See the recipe card for full information on ingredients and quantities.
Variations
- Herbs and Spice Variation: Mix in cumin and smoked paprika for added smokiness and earthiness. Finish with fresh cilantro, parsley, and/or dill to introduce a vibrant freshness.
- Yogurt Marinade Addition: Add 2 tablespoons of Greek yogurt to the harissa marinade. It tenderizes the chicken and adds a slight creaminess to the dish.
How to Make Harissa Chicken Thighs
Step #1: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) and position a rack in the center of the oven.
Step #2: Toss the chicken thighs with the harissa in a large bowl. Heat 2 teaspoons of the olive oil in a 12″ or larger oven-proof skillet over medium-high heat. Once the oil is just barely smoking, add the chicken thighs to the pan in a single layer. Let cook undisturbed for 2 minutes. Turn the thighs over and cook for another 2 minutes. Remove from the pan and set aside on a plate.
Step #3: Add the remaining teaspoon of oil to the pan along with the carrots and cauliflower. Sauté for 90 seconds. Add the chickpeas and toss well. Place both lemon halves in the pan cut side down, snugly against the bottom of the pan so the fruit will caramelize in the oven.
Step #4: Return the chicken to the pan, nestling each piece under the vegetables. Use pot holders to carefully transfer the pan to the oven. Roast, uncovered, for 25 minutes, flipping the chicken over halfway through.
Step #5: Serve right out of the skillet; use tongs to squeeze the lemon juice over the chicken (watch for seeds).
Expert Tip
- Marinate for Extra Flavor: For deeper flavor, marinate the chicken thighs in harissa mixture for at least 30 minutes or overnight.
Frequently Asked Questions
Yes, you can substitute chicken thighs with boneless, skinless chicken breasts or even bone-in, skin-on breasts. They retain juiciness when marinated and roasted.
Harissa Chicken Thighs pair wonderfully with rice or a fresh salad. These sides complement the bold flavors and make for a balanced, satisfying meal.
Storage Info
To store leftover Harissa Chicken Thighs, place them in an airtight container and refrigerate for up to 3 days. You can also freeze them for up to 2 months.
To reheat, place the chicken in a skillet over medium heat until warmed through or microwave in short intervals to avoid drying out.
More Chicken Recipes that You’ll Love
Harissa Chicken Thighs Recipe
RECOMMENDED PRODUCTS
Ingredients
- 6 boneless - skinless chicken thighs
- 3 tablespoons harissa - mild or spicy
- 2 teaspoons extra virgin olive oil - divided
- 1 cup finely diced carrot
- 1 cup small cauliflower florets
- 1 14 ounce can chickpeas, drained and rinsed
- 1 lemon - halved
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) and position a rack in the center of the oven.
- Toss the chicken thighs with the harissa in a large bowl. Heat 2 teaspoons of the olive oil in a 12" or larger oven-proof skillet over medium-high heat. Once the oil is just barely smoking, add the chicken thighs to the pan in a single layer. Let cook undisturbed for 2 minutes. Turn the thighs over and cook for another 2 minutes. Remove from the pan and set aside on a plate.
- Add the remaining teaspoon of oil to the pan along with the carrots and cauliflower. Sauté for 90 seconds. Add the chickpeas and toss well. Place both lemon halves in the pan cut side down, snugly against the bottom of the pan so the fruit will caramelize in the oven.
- Return the chicken to the pan, nestling each piece under the vegetables. Use pot holders to carefully transfer the pan to the oven. Roast, uncovered, for 25 minutes, flipping the chicken over halfway through.
- Serve right out of the skillet; use tongs to squeeze the lemon juice over the chicken (watch for seeds).
NOTES
Nutrition
Just wanted to say, I made this tonight, and my boyfriend and I both loved it! Thank you for this recipe!
Love hearing this, Stacey!!
This is my kind of meal! After a day of cooking, I only want to make a one-pot meal, but I’m so lost for ideas sometimes. Thanks for the recipe!
I agree—you can never have too many one pan meals especially you doing a remodeling. But even trying to cook when camping in a trailer for example. Limited counter space etc. This recipe shows you don’t have to sacrifice originality and taste either.
Thanks, Carol! So funny that you mentioned that about camping… my Mom and I were just talking about that! Cast Iron + Camping = recipe magic 🙂
Can’t wait to try this- everything I have made from this blog has been not only very do-able but also delicious, and I have tried several! My boyfriend always requests it : )
I love hearing this, Ashley!! I’m so glad you and your boyfriend like my recipes 🙂
I just finished off my first tube of harissa and mine must have been ‘spicy’, because really all I could taste was spice. I would love to taste the bell pepper flavors more. Gorgeous photos, and looks like an absolutely delicious and easy dinner. Pinning!
I like to buy the “mild” Mina Harissa version 🙂