Description
A flavorful Moroccan Harissa Chicken recipe that is perfect for dinner.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 2 tablespoons harissa paste
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lemon, juiced
- 1 cup chicken broth
- Fresh cilantro, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the harissa paste, olive oil, cumin, coriander, smoked paprika, garlic powder, salt, black pepper, and lemon juice. Mix well to create a marinade.
- Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let the chicken marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for more flavor.
- Heat a large oven-safe skillet over medium-high heat. Once hot, add the marinated chicken thighs, skin-side down, and sear for about 5-7 minutes until the skin is crispy and golden brown.
- Flip the chicken over and pour the chicken broth into the skillet. Bring to a simmer.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh cilantro.
Notes
- For a milder flavor, reduce the amount of harissa paste or use a mild variety.
- Serve with couscous or quinoa to soak up the delicious sauce, and add roasted vegetables for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: salt content varies
- Fat: 25g
- Saturated Fat: not specified
- Unsaturated Fat: not specified
- Trans Fat: not specified
- Carbohydrates: 2g
- Fiber: not specified
- Protein: 28g
- Cholesterol: not specified
Keywords: Moroccan Harissa Chicken