Description
Harissa Chicken with Olives brings spicy North African flair straight to your dinner table, making weeknight cooking feel like a passionate culinary adventure. Tender chicken pieces dance with zesty harissa and briny olives, creating a meal that feels both comforting and exciting.
Ingredients
Scale
Main Proteins:
- 4 bone-in, skin-on chicken thighs
Spices and Seasonings:
- 2 tablespoons harissa paste
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Supporting Ingredients:
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 1 cup green olives
- 2 garlic cloves, minced
- 1 lemon, cut into wedges
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Drizzle 1 tablespoon olive oil into a large cast-iron skillet, ensuring the surface is lightly coated.
- Mix 2 tablespoons harissa paste, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon salt, and ¼ teaspoon black pepper in a small bowl. Thoroughly coat 4 bone-in chicken thighs with this spice blend, massaging the mixture under the skin.
- Arrange seasoned chicken thighs skin-side up in the prepared skillet. Surround them with 1 sliced red bell pepper, 1 sliced small red onion, 1 cup green olives, and 2 minced garlic cloves. Nestle 1 lemon cut into wedges around the chicken.
- Roast in the preheated oven for 35-40 minutes, until chicken reaches an internal temperature of 165°F (74°C). The skin should turn golden brown and crispy, with vegetables becoming tender and olives slightly wrinkled.
- Remove skillet from oven and let rest for 3-4 minutes. Scatter fresh chopped parsley across the dish. Squeeze roasted lemon wedges over the chicken for an extra burst of brightness before serving.
Notes
- Adjust harissa paste quantity based on your preferred spice level, starting with less and adding more gradually.
- Pat chicken dry before seasoning to ensure crispy, golden-brown skin that seals in moisture.
- Marinate chicken for at least 30 minutes (or overnight) to allow harissa flavors to penetrate deeply.
- For a lighter version, swap chicken thighs with lean chicken breasts, but reduce cooking time to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Chicken
- Method: Roasting
- Cuisine: North African
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 105 mg