harissa chicken recipe

Sheet-pan Harissa Chicken ( or tofu, or fish!) and Sweet Potatoes takes about 10-15 minutes of hands on time before going into the oven to bake. Mildly spicy and smoky, the quick harissa marinade is easy and simple- just stir it up in a bowl. Sub tofu or white fish instead of chicken for vegans!

Sheet-Pan Harissa Chicken &amp; Sweet Potatoes

garlic cloves- finely minced or crushed

salt

olive oil

cumin

smoked paprika

chili powder

chipotle powder

caraway seeds

apple cider teaspoon vinegar

yogurt

Cilantro – (about 1 cup packed, tender stems ok) finely chopped

jalapeno (optional)

teaspoon coriander

lemon juice

tablespoon olive oil

Stir marinade ingredients together in a small bowl.

Dice the sweet potatoes into  ½-¾  inch cubes and place in a medium bowl with half the marinade and toss to coat. Place them in a single layer on one side of a parchment lined sheet pan.

Cut the onion, and place next to the sweet potatoes, drizzle with a little oil if you want (or not), saving room for the chicken.

Pat the chicken dry, season with a pinch of salt and pepper and place in the same medium bowl and add the remaining marinade, coating all sides well.

Line up next to the onions. If using very small sheet pans, you may need to use two. Do not overlap!

Place the sheet pan in the oven and bake 30 minutes but check after 20, rotating the pan if necessary.

While baking, make Green Harissa Sauce, blending all the ingredients in the blender.

Double-check that the chicken is cooked through before serving, and for extra crispy skin, broil for a few minutes at the end.

Divide the roasted sweet potatoes among 4 bowls and top with the chicken. Garnish with cilantro and serve with the  Green Harissa Yogurt Sauce

I’m just learning to cook and this was so easy and delicious. It’s the first time I’ve made something that I would be happy to serve a guest.

This recipe was amazing, thank you for sharing Sylvia!

Phenomenal!! The flavors work so well together! One of the best meals I’ve had in a while. Your site is just beautiful and I’m eager to try more of your recipes! Sheet-Pan Tandoori Chicken is next! Thank you for sharing!!

The harissa marinade is so tasty.  I think I will try it with some shredded lamb with tzatziki in wraps with the green harissa sauce.

I chopped it as fine as possible &amp; gave it a bash an it was lovely :) the whole recipy was amazing! I will definitely be cooking this one often. Thank you :)

https://content.jwplatform.com/videos/M2pGvZXO.mp4

How to make simple Harissa Chicken with sweet potatoes, baked on one pan in the oven. 

Harissa Chicken Video

This One Pan Roasted Harissa Chicken recipe adds chickpeas, carrots, and cauliflower to turn this pan roasted harissa chicken into a one-skillet meal!

One Pan Roasted Harissa Chicken Recipe

boneless (skinless chicken thighs)

harissa (mild

extra virgin olive oil (divided)

carrot

cauliflower florets

can chickpeas, drained and rinsed

lemon (halved)

Preheat your oven to 425 degrees Fahrenheit and position a rack in the center of the oven.

Toss the chicken thighs with the harissa in a large bowl. Heat 2 teaspoons of the olive oil in a 12&quot; or larger oven-proof skillet over medium-high heat. Once the oil is just barely smoking, add the chicken thighs to the pan in a single layer. Let cook undisturbed for 2 minutes. Turn the thighs over and cook for another 2 minutes. Remove from pan and set aside on a plate.

Add the remaining teaspoon of oil to the pan along with the carrots and cauliflower. Saute for 90 seconds. Add the chickpeas and toss well. Place both lemon halves in the pan cut side down, snugly against the bottom of the pan so the fruit will caramelize in the oven.

Return the chicken to the pan, nestling each piece under the vegetables. Use pot holders to carefully transfer the pan to the oven. Roast, uncovered, for 25 minutes, flipping the chicken over halfway through.

Serve right out of the skillet; use tongs to squeeze the lemon juice over the chicken (watch for seeds!).

Harissa chicken is tender, juicy, and coated in a spicy, flavor-packed sauce that will leave your mouth watering. This easy and delicious North African dish is the perfect recipe to add to the dinner lineup this week!

Harissa Chicken

chicken breasts (boneless and skinless)

black pepper

coriander

paprika

cayenne pepper

½ red onion (minced)

garlic (minced)

Harissa Paste

Preheat your grill to medium high heat, about 400-450 degrees fahrenheit.

Pat your chicken dry and place it in a large bowl.

In a small bowl combine your salt, pepper, coriander, paprika , cumin, and cayenne pepper. Mix to combine and rub over all your chicken breasts.

In another bowl add your garlic, onion, harissa paste, lemon juice, and olive oil. Pour this mixture over your seasoned chicken and rub to coat each chicken well in the mixture.

Allow the chicken to marinate for about 30 minutes.

Once the chicken is ready, grill for 6-8 minutes on each side, or until the internal temperature of the chicken reaches 165 degrees fahrenheit,

Remove the chicken from the grill and allow it to set for a few minutes before serving.

A simple one-pan dinner for when you can’t be bothered with faffing about with a million different bits of kit.

Chicken, Pepper & Harissa Orzo

Orzo

Chicken Breast

Bell Pepper

Mascarpone

Harissa

Sun-Dried Tomato

Parsley

Sherry Vinegar

Salt

Black Pepper

Fill a pot with heavily salted water and get it on a good roiling boil. 

Dice the bell peppers and chicken breasts into even-sized chunks. Add the bell peppers, chicken and orzo to the pan of boiling water and cook for 12 mins.

While you’re waiting for the pasta and chicken and peppers to cook, finely chop your parsley. Once it’s all cooked, drain the orzo mix (reserving a mug of pasta water) and then add it back into the pan. 

Add in your harissa, sun-dried tomatoes, and mascarpone followed by your chopped parsley and sherry vinegar. Season generously with salt and pepper. 

Mix everything together and add back in the reserved pasta water. Put a lid back on the pan and let it sit for 5 mins.

Serve and drizzle generously with olive oil.

Not for us I’m afraid. Textures were too soft and definitely missed onions,  garlic and olive oil!

Really good recipe! Used dried harissa spices rather than the paste and it tasted amazing. It's the sherry vinegar that adds the magic. Great heated up the next day too!

Could you use crème fraiche instead of mascarpone please?

This is the most ridiculous recipe I've ever tired. Like seriously, WHAT?! 
And yet - DELICIOUS! I mean seriously, how is this even a thing? 
I mean I get it, the individual flavours kinda indicate that it's gonna be good, but the method and the whole concept just knocked me off 🤣
Brilliant, easy, fast, full of flavours and filling. 
What more would you want? 
(I even cooked it with my Mum and she was as gobsmacked as I was 🤣)

Really tasty, we put 2tbsp harissa and some chilli flakes.

Fantastic recipe, guys! One of the few times (with a little bit of recipe interpretation;) when it turns out completely as you envisaged after being seduced by the glossy pictures. This is the best one pot, lowest effort/maximum chef respect ratios possible. Bonkers. Love it as did, the young adult community (under-grad/post-grad/grad/shmad/looking for a job,Dad, honest) people who hang around my house.

This recipe was the one that got me to try and subscribe to Mob. It slaps severely. 
You could probably sub the mascarpone for cream cheese if you wanna save money/you're not going to use it for anything else, it's just to add a creamy goodness. Im pescetarian so I subbed shrimps for the chicken and it was so goooood. What really sets it off is the sundried tomatoes and the sherry vinegar. Sorry I couldnt get a better pic (and for the random cherry tomatoes), I'd already started eating it lol

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6350958133112

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