Harissa Chicken is a dish that originates from North Africa, particularly Tunisia, that is spicy and exciting.

The chicken is marinated in chili paste which is made from roasted red peppers and spices like coriander and cumin, garlic and olive oil.

This marinade infuses the chicken with a rich, smoky flavor and heat. Harissa Chicken is made with chicken thighs or breasts.

For best results and most flavorful chicken, marinate the chicken overnight. This is an amazing finger licking recipe that you will love.

You may also like the following recipe Instant Pot Honey Garlic Chicken Recipe

Ingredients For Making Harissa Chicken

3 tbsp. cooking oil

1 large onion

450 g skinless chicken breast fillets

1/2 tsp. ground cinnamon

1 tsp. ground cumin

1 tsp. ground coriander

2 tsp. harissa

2 large tomatoes

150 ml chicken stock

400 g cooked chickpeas

Ingredients For The Harissa Paste

5 dried red chilies like scotch bonnets

3 clove of garlic

1 tsp. caraway seeds

1 tsp. cumin seeds

2 tbsp. olive oil

Salt to taste

1 tbsp. lemon juice

How To Make Harissa Paste

1. Soak the chilies dried chilies in hot water for about 20- 30 minutes until they are soft.
2. Toast the spices in a dry skillet, toast the caraway, cumin and coriander seeds over medium heat for about 3 minutes until fragrant and let them cool.
3. Combine the chilies, garlic, toasted spices, olive oil and salt. Blend until smooth.

How To Prepare Harissa Chicken

1. Roughly chop the onion and put then in a bowl.
2. Slice the chicken breasts into small cubes.
3. Wash the tomatoes and cut them into cubes.
4. Heat the cooking oil in a large heavy frying pan, then add the onions and chicken and cook over a high heat for 5 minutes. Add the spices and cook, stirring for 2 minutes.
5. Add the harissa and continue cooking for a further 2 minutes before adding the chopped tomatoes and stock.
6. Bring to boil, then reduce the heat, cover and gently simmer for 15 minutes, stirring occasionally.
7. Stir in the drained chickpeas and cook and cook for a further 2 minutes until pipping hot.

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Harissa Chicken

Author: Balanced Healthy Meals Recipe Keys: H Harissa Chicken

Servings: 4

Description

Harissa Chicken is a dish that originates from North Africa, particularly Tunisia, that is spicy and exciting.

The chicken is marinated in chili paste which is made from roasted red peppers and spices like coriander and cumin, garlic and olive oil.

This marinade infuses the chicken with a rich, smoky flavor and heat. Harissa Chicken is made with chicken thighs or breasts.

For best results and most flavorful chicken, marinate the chicken overnight. This is an amazing finger licking recipe that you will love.

You may also like the following recipe Instant Pot Honey Garlic Chicken Recipe

Ingredients For Making Harissa Chicken

Servings

• 3 tbsp. cooking oil

• 1 large onion

• 450 g skinless chicken breast fillets

• ¹⁄₂ tsp. ground cinnamon

• 1 tsp. ground cumin

• 1 tsp. ground coriander

• 2 tsp. harissa

• 2 large tomatoes

• 150 ml chicken stock

• 400 g cooked chickpeas

Ingredients For Making Harissa Paste

• 5 dried red chilies like scotch bonnets
• 3 clove of garlic
• 1 tsp. caraway seeds
• 1 tsp. cumin seeds
• 2 tbsp. olive oil
• Salt to taste
• 1 tbsp. lemon juice

Instructions

How To Make Harissa Paste

1. Soak the chilies dried chilies in hot water for about 20- 30 minutes until they are soft.
2. Toast the spices in a dry skillet, toast the caraway, cumin and coriander seeds over medium heat for about 3 minutes until fragrant and let them cool.
3. Combine the chilies, garlic, toasted spices, olive oil and salt. Blend until smooth.

How To Prepare Harissa Chicken

1. Roughly chop the onion and put then in a bowl.
2. Slice the chicken breasts into small cubes.
3. Wash the tomatoes and cut them into cubes.
4. Heat the cooking oil in a large heavy frying pan, then add the onions and chicken and cook over a high heat for 5 minutes. Add the spices and cook, stirring for 2 minutes.
5. Add the harissa and continue cooking for a further 2 minutes before adding the chopped tomatoes and stock.
6. Bring to boil, then reduce the heat, cover and gently simmer for 15 minutes, stirring occasionally.
7. Stir in the drained chickpeas and cook and cook for a further 2 minutes until pipping hot.