Description
This Harissa Chicken recipe features tender, skinless chicken thighs marinated in a fragrant blend of harissa powder, cumin, smoked paprika, and lemon juice. The chicken is pan-seared in olive oil to develop a smoky, spicy crust and juicy interior. This dish delivers a bold North African-inspired flavor, perfect for a quick and satisfying weeknight dinner.
Ingredients
Scale
Chicken
- 2 pounds skinless chicken thighs
Marinade
- 2 tablespoons harissa powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt, to taste
Instructions
- Prepare the marinade: In a large bowl, combine the harissa powder, ground cumin, smoked paprika, olive oil, lemon juice, and salt. Mix thoroughly to create a smooth marinade.
- Marinate the chicken: Add the skinless chicken thighs to the bowl with the marinade, ensuring each piece is evenly coated. Cover and let it marinate for at least 10 minutes at room temperature or up to 2 hours in the refrigerator for deeper flavor.
- Heat the pan: Place a large skillet or frying pan over medium-high heat and allow it to heat up. Add a small drizzle of olive oil if the pan is not non-stick.
- Cook the chicken: Add the marinated chicken thighs to the hot pan in a single layer. Cook for about 8-10 minutes on one side without moving them to develop a crisp, caramelized exterior.
- Flip and finish cooking: Turn the chicken thighs over and cook for another 8-10 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through and juices run clear.
- Rest and serve: Remove the chicken from the pan and let it rest for a few minutes before serving to retain juices and flavor.
Notes
- For added heat, increase the amount of harissa powder or add fresh chopped chili peppers.
- Serve with couscous, rice, or flatbread and a side of grilled vegetables or salad.
- Marinate longer for more intense flavor, up to overnight in the refrigerator.
- Skin-on chicken thighs can be used for a crispier texture, but cooking time may need a slight increase.
- Use a meat thermometer to ensure chicken is perfectly cooked without drying out.
