Harissa Chicken Thighs
Harissa chicken is made with chicken thighs, a spicy North African chili paste, along with garlic, shallots, and a variety of complementary seasonings.
These harissa chicken thighs are richly spiced, aromatic, and wonderfully satisfying. Harissa paste brings warm heat and depth, while garlic, shallots, and spices create a sauce that’s bold without being overly fiery. The chicken browns beautifully before simmering gently in the fragrant broth.
It’s a versatile dish that works for busy weeknights or more special meals. Serve the chicken over rice, couscous, or flatbread and drizzle generously with the pan juices — the flavors only deepen as it cooks.
What Is Harissa?
Harissa is a North African chili paste made from dried red chiles, garlic, olive oil, and warm spices. It’s bold and aromatic rather than overwhelmingly hot, adding depth, smokiness, and a slow-building heat to whatever it touches. You’ll find it in Tunisian, Moroccan, and Algerian cooking, and it works beautifully with chicken, vegetables, grains, and roasted meats. Even a small amount brings big flavor to this dish.
What You’ll Like About This Dish
Deep, complex flavor. Harissa, garlic, citrus, and warm spices create a layered sauce.
Beautiful browning. Searing the chicken first adds richness and color.
Flexible heat level. Adjust the harissa amount to make it mild or spicy.
Great meal prep. The flavors improve after resting, making it perfect for leftovers.
Ingredient Notes
- Chicken thighs: Bone-in, skin-on for maximum flavor and tenderness.
- Harissa paste: Mina’s spicy or any variety you like; adjust amount to your heat preference.
- Shallots: Add mild sweetness and aromatic depth.
- Green onions: Use both white and green parts; save some greens for garnish.
- Red bell pepper: Optional but adds sweetness and color.
- Garlic: Essential for building savory flavor.
- Cumin & cinnamon: Warm spices that complement the harissa beautifully.
- Chicken stock: Unsalted or low sodium gives control over seasoning.
- Lime juice: Brightens the sauce and balances the heat.
- Cilantro or parsley: Adds freshness at the end.
Steps to Make Harissa Chicken Thighs
- Pat the chicken dry and season well with salt and pepper.
- Brown the chicken thighs in oil, skin-side down first, then set aside.
- Sauté shallots until softened, then add green onions, garlic, and bell pepper.
- Mix harissa, spices, chicken stock, and lime juice in a bowl.
- Return the chicken to the pan and pour the mixture over top.
- Bring to a simmer, cover, and cook until the chicken is tender.
- Garnish with cilantro and extra green onion tops before serving.
Tips
- Pat the chicken thoroughly dry to help the skin brown more deeply.
- Use 1 tablespoon harissa for mild heat and 2 tablespoons for a spicier dish.
- If the sauce reduces too much, add a splash of stock while simmering.
- For a thicker sauce, uncover the skillet for the last few minutes of cooking.
- Add lime zest for extra citrus brightness before serving.
Recipe Variations
- Creamy harissa chicken. Stir in a splash of cream or coconut milk at the end.
- Vegetable boost. Add zucchini, mushrooms, or chickpeas during the simmering stage.
- Sweet-heat version. Add 1–2 teaspoons honey to balance the spice.
- Smoky flavor. Add smoked paprika or use a smoky harissa blend.
- Couscous skillet. Serve over fluffy couscous or stir cooked couscous directly into the pan juices.
Serving Suggestions
- Serve over basmati rice, jasmine rice, or couscous.
- Pair with naan, flatbread, or warm pita.
- Add a side salad with cucumber, tomato, and lemon.
- Garnish with fresh herbs and lime wedges.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze in a sealed container for up to 3 months; thaw overnight in the refrigerator.
Reheat: Warm gently in a covered skillet over low heat, adding a splash of stock if needed.
Harissa Chicken Thighs
Ingredients
- 4 pounds chicken thighs, bone-in, with skin, about 8 to 12
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 4 shallots, cut into wedges
- 4 green onions, chopped, some of the green saved for garnish
- 1/2 red bell pepper, cut into strips, optional
- 4 cloves garlic, pressed
- 1 to 2 tablespoon harissa paste, I used Mina’s spicy
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups chicken stock, unsalted
- 2 tablespoons lime juice
- 1/4 cup chopped cilantro, or parsley
Instructions
- Pat the chicken thighs with paper towels to dry. Season them all over with kosher salt and black pepper.
- Heat the oil in a large skillet over medium heat. Add the chicken to the pan, skin-side down. Cook the chicken for about 4 to 5 minutes, or until it is nicely browned. Turn and cook for 3 minutes longer. Remove the chicken to a plate and set aside.
- Discard all but 1 to 2 tablespoons of the pan drippings and place it back on the heat. Add the shallots and cook, stirring, for about 3 minutes, or until they are softened. Add the green onions, garlic, and bell pepper strips, if using. Cook for 2 minutes longer.
- Meanwhile, in a bowl, combine the harissa paste, cumin, cinnamon, chicken stock, and lime juice.
- Return the chicken to the skillet and pour the chicken stock mixture over all.
- Bring the mixture to a simmer. Cover the pan and reduce the heat to low. Simmer for 20 minutes, or until the chicken is thoroughly cooked.
- Serve the chicken thighs over rice and drizzle with some of the pan juices. Garnish with the cilantro and extra green onion tops and serve with lime wedges, if desired.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
