Harissa chicken

5 from 687 votes

Harissa Chicken paired with rice is a Tunisian inspired recipe that uses a sweet and smokey red chili pepper paste to create a bold, spicy and flavorful dish

Course Entree

Cuisine Mediterranean

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 245kcal

Author Yumna Jawad

Equipment

Ingredients

3 tablespoons extra virgin olive oil
2 tablespoons harissa paste
4 garlic cloves crushed or minced
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon salt
½ teaspoon black pepper
2 pounds chicken breast cut into 2 inch chunks
Rice for serving
Fresh mint for serving
Lime wedges for serving

Instructions

In a large bowl, combine olive oil, harissa, garlic, paprika, cumin, salt and pepper. Add the chicken to the spice mix and mix well to incorporate. Refrigerate for at least 2 hours or overnight.
Heat a large saucepan on medium without any oil, then transfer the chicken from the bowl to the saucepan. Cook until the chicken is well done, about 8-10 minutes. When it’s cooked, squeeze some fresh lime juice on top of the chicken.
Serve over rice with a lime wedges and fresh mint, if desired. Due to the spice level, plain yogurt also works really well with the recipe.

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Make Ahead Tips: I highly recommend marinating the chicken in the harissa sauce up to 4 hours in advance or even 24 hours in advance. This will allow the flavors to truly get absorbed into the chicken.

Sourcing: You can find the Harissa at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients. I found this at Trader Joe's.

Substitutes: For best results, follow the recipe as is. However, you can substitute the garlic paste for garlic powder if you prefer. You can also

* Please note the nutrition label does not include the rice.

Nutrition