Description
This flavorful Harissa Chicken recipe features tender skinless chicken thighs marinated in a spicy and smoky North African harissa paste made with harissa powder, cumin, smoked paprika, olive oil, and lemon juice. The chicken is baked to juicy perfection, making it an easy and delicious meal perfect for pairing with rice, couscous, roasted vegetables, or flatbread.
Ingredients
Scale
Harissa Marinade
- 2 tablespoons harissa powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt, to taste
Chicken
- 2 pounds skinless chicken thighs
Instructions
- Prepare the Harissa Marinade: In a bowl, combine the harissa powder, ground cumin, smoked paprika, olive oil, lemon juice, and salt. Stir until a thick, well-blended paste forms.
- Marinate the Chicken: Rub the harissa paste evenly over the chicken thighs. Alternatively, place the chicken thighs and the marinade into a large bowl or a sealable bag and mix well to coat every piece. Refrigerate for at least 1 hour to allow the flavors to penetrate the meat.
- Bake the Chicken: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup. Arrange the marinated chicken thighs in a single layer on the sheet. Bake for 18 to 20 minutes or until the internal temperature reaches 165°F (74°C), ensuring the chicken is cooked through and juicy.
- Rest & Serve: Remove the chicken from the oven and let it rest for 5 minutes to retain its juices. Serve the harissa chicken with your choice of sides such as rice, couscous, roasted vegetables, or flatbread for a complete meal.
Notes
- For deeper flavor, marinate the chicken overnight in the refrigerator.
- Use a food thermometer to check that the chicken has reached a safe internal temperature of 165°F (74°C).
- Harissa paste can be made from scratch or substitute with store-bought harissa for convenience.
- Adjust quantity of harissa powder to control the spiciness level according to preference.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: North African
