I’m so excited to share my first ever chicken recipe to the blog! I’ve been pescatarian for nearly 8-9 years, and recently started incorporating chicken, and occasionally red meat, back into my diet.
For those who have been following me on Instagram, I’ve been teasing this harissa chicken for a few months, so I’m excited to finally be sharing it!
The chicken thighs are seasoned with a blend of harissa paste, paprika, cumin, salt and pepper then cooked with sliced onions and some date syrup for a delicious combination of spicy and sweet.
If you’ve been following my recipes, you know I love using harissa in my marinades. Harissa is a Tunisian hot chili pepper paste that can be used for so many dishes. You can buy a mild or spicy variety depending on where you shop, and use it in marinades for your fish, tofu or even vegetables.
The sweet and spicy sauce pairs so well with chicken thighs or breast. I love serving it over a bed of rice with my sumac onions.
What you’ll need to make harissa chicken thighs
- Boneles chicken thighs fillet, about 4-6 pieces
- Spices- paprika, cumin, salt & pepper
- Harissa– choose milld or spicy, depending on your preference
- Date syrup, for a little sweetness
- Sliced onions
- Olive oil
- Fresh parsley, for garnish
- Start by cutting up your chicken into pieces, then adding it to a bowl with the sliced onions
- Marinate the chicken and onions in harissa and season with paprika, cumin, salt & pepper. You can let this marinate until ready to cook, or cook right away
- Heat a skillet with olive oil, then cook the chicken for about 8-10 minutes
- Add in some more harissa, date syrup and some water to create a sauce and finish cooking for about 5 more minutes
- Garnish with parsley and serve over rice with your favorite sides
This recipe is truly so simple to make, and a delicious way to elevate your weeknight dinners. I can’t wait for you all to try it!
Other easy dinner ideas:
Maple Tahini Salmon Bowls with Wild Rice
Spinach & White Bean Burgers
Sheet-pan Tofu and Veggies
Harissa Chicken
Ingredients
- 4 -6 boneless thicken thighs or breasts (about 1-1.5 lbs)
- 1 yellow onion, sliced
- 2 tbsp harissa, divided
- 2 tbsp water
- 1 tbsp date syrup
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- Handful parsley, chopped
- Olive oil
Serve with
- Sumac onions
Directions
- Cut the chicken into 1″ pieces and add it to a bowl with the sliced onions. Season with the spices and 1 tbsp of the harissa and toss together to combine. You can let this marinate for a few hours until ready to cook, or cook right away.
- Heat a large skillet on medium heat then add in about 1-2 tbsp of olive oil.
- Add the chicken and onions to the pan and cook for about 8-10 minutes, stirring every few minutes.
- In a small bowl, combine the other tbsp of harissa, date syrup and 2 tbsp of water.
- Pour the sauce into the pan and toss together. Let cook for another 5-7 minutes on medium/low heat.
- Mix in the parsley and serve warm over rice with sumac onions.
Made last night. No date syrup so I used maple. It really took no time to make and only one pan to wash up. I will be making again.
So glad you tried it!