Harissa is a hot chili paste from North Africa made with roasted red peppers along with a variety of spices and herbs. Harissa paste can be very spicy, so start with just a few teaspoons. After the chicken is cooked through, taste the broth and add more, as needed for flavor and heat.
The chicken thighs are a snap to prepare and cook in a skillet. Just sear the chicken then prepare the flavorful sauce mixture.
If you’re looking for something a little less spicy to do with your chicken thighs, you might like this recipe for French coq au vin or these yummy crispy skillet chicken thighs.
Preparation Notes
Brown the chicken thighs skin-side down, and then flip them over to cook the other side. Remove the thighs and pour off all but 1 to 2 tablespoons of the drippings and then add the shallots.
Add the garlic and green onions to the shallots along with bell pepper strips, if using. After a brief 2-minute sauté, add the harissa paste, seasonings, stock, and lime juice. Return the chicken to the skillet and cook for 20 minutes, until cooked through.
Plate the chicken thighs over rice and spoon some of the juices over the chicken. Garnish with the chopped cilantro and extra sliced green onion tops.
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Chicken Thighs, African Food
- Cuisine: African
Ingredients
- 31/2 to 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)
- Optional: 1/2 red bell pepper (cut into strips)
- 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
Chicken thighs vary in size. Allow 2 chicken thighs for each adult or 1 if they are quite large.
