Are you stuck in a rut with plain chicken dinners? Let me tell you, this harissa chicken recipe is anything but boring. It's bold, zesty, and packed with flavor, but still simple enough for a weeknight. With just a quick marinade and a skillet, you'll have juicy, spiced chicken ready to pile onto warm naan with a cool yogurt sauce.
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I actually tried this version last week when Emily begged for "something spicy but not too spicy." Honestly? Best decision ever. Everyone went back for seconds. If you love quick, flavor-packed dinners, you'll also enjoy sheet pan chicken shawarma which has a similar vibe but is even easier for busy nights.
Ingredients you'll need
- 3 tablespoons olive oil
- 2 tablespoons harissa paste
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 pounds chicken breast, cut into 2-inch chunks
- Naan, for serving
- Greek yogurt sauce, for serving
- Fresh dill or parsley, for garnish
Step-by-step instructions
Make the marinade
In a large bowl, whisk together olive oil, harissa paste, garlic, paprika, cumin, salt, and black pepper. Add the chicken chunks and mix until everything is coated. Cover and refrigerate for at least 2 hours, or overnight if you can plan ahead.
Cook the chicken
Heat a large skillet over medium heat (no extra oil needed). Add the marinated chicken and cook, stirring occasionally, for 8-10 minutes until fully cooked through and slightly charred in spots.
Serve it up
Pile the hot chicken onto naan, drizzle with Greek yogurt sauce, and finish with fresh dill or parsley. That's it! Dinner's ready.
Tips for success
- Don't skip the marinating time-at least 2 hours makes a huge difference in flavor.
- If your skillet starts to brown too quickly, lower the heat slightly to keep the spices from burning.
- Swap chicken breasts for thighs if you want extra juicy results.
Make-ahead and storage
You can marinate the chicken up to a day in advance. Cooked harissa chicken keeps well in an airtight container in the fridge for 3-4 days. For reheating, add a splash of chicken broth or water to keep it from drying out.
Variations to try
- Vegetarian: Swap chicken for cauliflower florets or extra-firm tofu.
- Gluten-free: Use gluten-free flatbread or serve over rice instead of naan.
- Spice level: Add more or less harissa paste depending on your heat preference.
Serving ideas
This dish is amazing with:
- Herbed couscous or lemon rice
- Roasted veggies like zucchini and eggplant
- A cooling cucumber salad or tomato-cucumber mix
FAQs
It's a North African chili paste made with peppers, garlic, olive oil, and spices like cumin and coriander.
That depends on your harissa paste. Some brands are mild, others fiery. Start with 2 tablespoons, then adjust next time if you want more heat.
Yes! Thread the chicken onto skewers and grill over medium heat for about 8 minutes, turning occasionally.
The chicken itself is dairy-free. Just skip the yogurt sauce or use a dairy-free version.
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📖 Recipe
Harissa Chicken Recipe
This harissa chicken recipe is bold, zesty, and packed with flavor, yet simple enough for a weeknight. Juicy, spiced chicken is marinated in harissa, then cooked to perfection and served on warm naan with cooling yogurt sauce.
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons harissa paste
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 pounds chicken breast, cut into 2-inch chunks
- Naan, for serving
- Greek yogurt sauce, for serving
- Fresh dill or parsley, for garnish
Instructions
- Make the marinade: In a large bowl, whisk together olive oil, harissa paste, garlic, paprika, cumin, salt, and black pepper. Add the chicken chunks and mix until coated. Cover and refrigerate for at least 2 hours or overnight.
- Cook the chicken: Heat a large skillet over medium heat. Add the marinated chicken and cook, stirring occasionally, for 8–10 minutes until cooked through and slightly charred.
- Serve it up: Pile the hot chicken onto naan, drizzle with Greek yogurt sauce, and garnish with dill or parsley.
Notes
Tips for success: Don’t skip the marinating time for best flavor. Lower the heat if the skillet browns too quickly. Swap chicken breasts for thighs if you prefer extra juiciness. Make-ahead: Marinate up to a day in advance. Cooked chicken keeps in the fridge for 3–4 days. Variations: Use cauliflower or tofu for vegetarian, rice instead of naan for gluten-free, and adjust harissa for spice level.
Nutrition Information:
Serving Size:
1 portion (with naan and yogurt sauce)Amount Per Serving: Calories: 410Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 105mgSodium: 480mgCarbohydrates: 24gFiber: 2gSugar: 3gProtein: 40g
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