Harissa Chicken

Ready to turn up the heat? Say hello to Harissa Chicken with Chickpeas and Rice — the ultimate flavor bomb that will have your taste buds dancing! 🍗💥 This dish is packing serious heat and a whole lot of heart, with chicken marinated in a fiery, smoky harissa sauce, paired with perfectly cooked rice and chickpeas. It’s the kind of meal that makes you say ‘wow’ with every bite and leaves you wondering why you haven’t made it sooner. Trust us, this one-pot wonder is about to become your new favorite dinner!

Now, let’s talk about the harissa. 🌶️ This spicy, aromatic paste hails from North Africa, where it’s been adding bold flavor to dishes for centuries. Made from roasted red peppers, garlic, spices, and olive oil, harissa is not just hot — it’s a flavor journey. It’s the kind of sauce that brings heat with depth, combining smoky, sweet, and savory flavors in a way that’s impossible to resist. Whether you’re familiar with it or a newbie, one taste and you’ll understand why it’s a staple in kitchens across Morocco, Tunisia, and Algeria.

So, get ready to experience a dish that’s more than just food — it’s a burst of culture, history, and spice all rolled into one! 🌍✨ This isn’t just about chicken; it’s about the rich traditions and flavors of North Africa coming to life on your plate. Plus, it’s easy to make and even easier to love. Grab your apron, heat up that harissa, and let’s make some magic happen.

Ingredients —

4 bone in skin on chicken thighs
4 chicken drumsticks
For the chicken marinade —

1 jalapeno, deseeded and roughly chopped 
1/4 cup fresh mint leaves
1/2 cup fresh cilantro
4 garlic cloves
2 tbsp harissa paste
1 lemon, zested
2 cups chopped tomatoes
1/2 cup plain Greek yogurt
1 tsp ground Sumac
1 tsp kosher salt
1/2 tsp ground pepper
1/2 medium red onion, roughly chopped
1 tbsp extra virgin olive oil
For the rice —

2 tbsp extra virgin olive oil (Jupiter)
3 garlic cloves, pressed
1 small Red onion, finely diced
1 cinnamon stick
1 cup baby tomatoes
1 cup basmati rice
1 tbsp chicken stock paste
2 1/2 cups water
398 ml (14oz) can chickpeas, drained and rinsed
Toppings —

1 lemon, sliced
1/3 cup pomegranate seeds
fresh cilantro
fresh mint leaves
plain Greek yogurt
Instructions —

1. Make the marinade: In a small food processor add the chicken marinade ingredients – jalapeno, fresh mint, fresh cilantro, garlic cloves, harissa, lemon zest, tomatoes, yogurt, sumac, salt, pepper, onion and olive oil. Pulse until you get a smooth paste.
2. Add the chicken thighs and drumsticks to a medium bowl along with the marinade. Use your hands to rub the marinade into the chicken and then set aside for 30 minutes or up to overnight covered in the fridge.
3. Preheat the oven to 350F.
4. After the chicken has marinated, add 2 tablespoons of olive oil to an oven safe skillet over medium-high heat. When the pan is hot, turn to medium heat and add the drumsticks and chicken thighs, shaking off any excess marinade, skin side down. Cook until the skin is golden brown, about 5-7 minutes. Flip the chicken and cook for another 5 minutes and then remove the chicken to a plate or bowl and set aside.
5. Once the chicken has been removed from the pan, add a cinnamon stick, pressed garlic, diced onion and the tomatoes. Cook for 5 minutes, stirring occasionally.
6. Add the rice and stir well to coat with the oils in the pan.
7. Stir in the chicken stock paste and water until fully combined and bring to a simmer. Once simmering, add the chickpeas in and stir. Then, add the chicken back in over top of the rice as well as any juices from the plate / bowl back to the pan as well.
8. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven and bake until the chicken is cooked through to 165F, about 30-35 minutes.
9. Once the chicken is cooked through, remove from the oven and fluff the rice a bit with a fork.
10. Serve topped with fresh lemon slices, Greek yogurt, pomegranate seeds, fresh cilantro and fresh mint.

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