Description
Moroccan harissa chicken delivers a spicy Mediterranean symphony of flavors that dance across your palate. Tender chicken marinated in fiery harissa paste creates a bold culinary experience you’ll savor with each delicious bite.
Ingredients
Scale
Protein:
- 2–3 pounds (0.9–1.4 kilograms) boneless skinless chicken thighs, pounded to an even thickness
Spices and Seasonings:
- 2 tablespoons harissa paste
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons smoked paprika
- 2 teaspoons ground cardamom
- 1 teaspoon onion powder
- ¼ teaspoon ground cinnamon
- 2 teaspoons salt
- 1 teaspoon pepper
Wet Ingredients and Aromatics:
- 10 garlic cloves, minced
- ¼ cup (60 milliliters) extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
Cilantro Yogurt Sauce (Optional):
- 1 cup (240 milliliters) Greek yogurt
- ⅓ cup (20 grams) packed cilantro
- ⅓ cup (20 grams) packed parsley
- 2 cloves garlic, peeled
- 2 tablespoons lemon juice
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Create a vibrant marinade by whisking together aromatic spices, zesty harissa paste, and tangy citrus elements in a spacious mixing vessel or sealable storage bag.
- Submerge chicken pieces completely in the marinade, ensuring each morsel is thoroughly coated with the flavorful mixture.
- Refrigerate the marinating chicken for a minimum of 4 hours, allowing the intense flavors to penetrate deeply into the meat, with a maximum marination time of 24 hours.
- Remove the chicken from the refrigerator approximately 30 minutes before cooking, permitting it to reach ambient temperature for more even cooking.
- Prepare the creamy cilantro yogurt sauce by combining fresh herbs, yogurt, and complementary seasonings in a blender, processing until the herbs are finely chopped and ingredients are well incorporated.
- Adjust the sauce’s consistency by gently stirring in additional yogurt if a thicker texture is desired.
- Refrigerate the yogurt sauce until ready to serve, allowing the flavors to meld and intensify.
- For grilling, preheat the grill to medium heat (400-450°F) and lightly oil the grates to prevent sticking.
- Arrange marinated chicken on the grill, cooking covered for 5-7 minutes per side until the internal temperature reaches 170°F.
- For stovetop preparation, heat vegetable oil in a cast iron skillet over medium-high heat.
- Cook chicken in batches, ensuring each piece is placed in a single layer without overcrowding.
- Sear for 4-5 minutes, then flip, reduce heat, and continue cooking for an additional 3-5 minutes until fully cooked.
- Alternatively, for oven roasting, preheat to 425°F and line a baking sheet with foil.
- Spread chicken pieces in a single layer, ensuring they do not touch, and bake for 20-25 minutes.
- Verify doneness by checking that the internal temperature reaches 175°F.
- Allow the cooked chicken to rest for 5 minutes after removing from heat, which helps retain its juices.
- Slice the chicken and serve alongside the chilled cilantro yogurt sauce.
- Complement the dish with fluffy rice, tender couscous, or a crisp, refreshing salad for a complete meal.
Notes
- Unlock the secret to perfectly spiced, tender chicken with this harissa-infused marinade that transforms ordinary poultry into a flavor explosion.
- Marinating overnight allows the bold spices to penetrate deeply, creating a mouthwatering dish that’ll have everyone asking for seconds.
- Versatile cooking methods mean you can grill, sauté, or bake this chicken, making it perfect for any kitchen setup or cooking skill level.
- Prep Time: 20 hours (plus marinating)
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: North African
Nutrition
- Serving Size: 4
- Calories: 475
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 130 mg