Description
This Harissa Chicken is a spicy, flavorful North African-inspired dish, featuring tender, oven-baked chicken thighs marinated in a homemade harissa paste with cumin, paprika, and lemon. Easy to make and adjustable in heat, this dish is perfect for meal prep, low-carb, keto, or paleo diets!
Ingredients
- 2 pounds skinless chicken thighs
- 2 tablespoons harissa powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt, to taste
Instructions
1. Prepare the Harissa Marinade:
- In a small bowl, mix together:
- Harissa powder
- Ground cumin
- Smoked paprika
- Olive oil
- Lemon juice
- Salt (to taste)
- Stir until a thick paste forms.
2. Marinate the Chicken:
- Rub the harissa paste evenly over the chicken thighs.
- Alternatively, place the chicken and marinade in a large bowl or sealable bag and mix well.
- Refrigerate for at least 1 hour (for deeper flavor).
3. Bake the Chicken:
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with parchment paper or foil.
- Arrange the marinated chicken thighs in a single layer.
- Bake for 18–20 minutes, or until the internal temperature reaches 165°F (74°C).
4. Rest & Serve:
- Let the chicken rest for 5 minutes before serving.
- Enjoy with rice, couscous, roasted veggies, or flatbread!
Notes
- Adjust Spice Level: Add extra harissa powder or red pepper flakes for more heat.
- Grill It: Instead of baking, grill over medium-high heat for 5–7 minutes per side.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Serving Ideas: Pair with tzatziki, hummus, or a fresh cucumber salad.
- Prep Time: 10 minutes (+1 hour marinating)
- Cook Time: 20 minutes
- Category: Dinner, Main Course, Meal Prep
- Method: Oven-Baked
- Cuisine: North African, Mediterranean
