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
Made this for friends and they all asked for the recipe!
I just bought a jar of Harissa paste this week. Pinned and can’t wait to make this. Thanks!
Do you think I could replace the chickpeas with can navy beans? (I am allergic to chickpeas and need replacement ideas….got any?)
I would just add the navy beans in right towards the end, as they will get soft faster than chickpeas 🙂
I was really looking forward to it, but the harsh taste of burnt lemon overpowers everything else including the Harissa IMO, possibly due to the type of lemon I used. I’d make it again minus the lemon
Ooh, yikes! Burnt lemon is definitely NOT tasty! My lemons don’t burn when I cook this, but if your oven runs a little hot I can see how it could happen. Maybe just serve some lemon wedges on the side for squeezing 🙂