Name: Harissa Chicken (Spicy North African Chicken) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 30 min
Cuisine: North African
Ingredients: 4 boneless chicken thighs; 2 teaspoons olive oil; 3 tablespoons harissa powder; 1 teaspoon smoked paprika; ½ teaspoon cumin; ¼ teaspoon cayenne pepper; 1 tablespoon lemon juice

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Introduction

Harissa Chicken is a vibrant and spicy North African dish that brings bold flavors to your dinner table. Featuring a fragrant blend of harissa powder and warming spices, this recipe is simple to prepare and perfect for those who love a bit of heat in their meal.

A white plate holds five pieces of grilled chicken thighs with a crispy, dark brown spice crust. The chicken skin is covered in a thick layer of charred spices, creating a textured, almost crumbly look with small bits of red chili flakes visible. The meat underneath shows a warm golden-orange color, suggesting juicy tenderness beneath the crust. Small pieces of fresh green parsley are sprinkled on top, adding a bright contrast to the deep, rich tones of the chicken. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless chicken thighs
2 teaspoons olive oil
3 tablespoons harissa powder
1 teaspoon smoked paprika
½ teaspoon cumin
¼ teaspoon cayenne pepper
1 tablespoon lemon juice

Instructions

Step 1: In a small bowl, mix the olive oil, harissa powder, lemon juice, smoked paprika, cumin, and cayenne pepper to create a thick paste.
Step 2: Rub the spice paste all over the chicken thighs, or place the chicken and paste into a large bowl or sealable bag. Shake or roll to coat the chicken evenly.
Step 3: Marinate the chicken for at least one hour to allow the flavors to develop. If short on time, even a brief marination helps.
Step 4: Preheat your oven to 425°F (220°C). Line a baking tray or rimmed baking sheet with aluminum foil or parchment paper for easy cleanup.
Step 5: Arrange the marinated chicken thighs in a single layer on the prepared tray.
Step 6: Bake the chicken in the preheated oven for 18-20 minutes. Use a meat thermometer to check for doneness; the internal temperature should reach at least 165°F (74°C).
Step 7: Let the chicken rest for a few minutes before serving to retain its juices and enhance flavor.

Tips & Variations

For extra depth, add a teaspoon of garlic powder or fresh minced garlic to the spice paste.
If you prefer less heat, reduce the cayenne pepper or substitute harissa powder with mild chili powder.
Serve with couscous, roasted vegetables, or a simple salad to balance the spice.
Marinate overnight in the refrigerator for an even richer flavor.

Storage

Store any leftover harissa chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to keep the chicken moist and flavorful.

How to Serve

The image shows several pieces of grilled chicken thighs placed close together on a sheet of crinkled aluminum foil. Each piece has a dark brown, crispy outer layer with visible blackened spices and char marks, giving a textured, slightly rough look. The chicken is coated with a glossy, oily layer that reflects light, with orange and yellow hues from the spices and cooking juices pooling around the meat. The foil beneath is shiny and wrinkled, stained with reddish greasy spots and charred bits from cooking. The overall scene is warm-toned and rich in color contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but may cook faster and can dry out more easily. Adjust the cooking time accordingly and watch closely to avoid overcooking.

What can I substitute if I don’t have harissa powder?

If harissa powder is unavailable, you can mix chili powder, smoked paprika, cumin, garlic powder, and a pinch of cayenne pepper to approximate the flavor. Adding a bit of tomato paste can also bring some of harissa’s depth.