Description
Moroccan harissa chicken brings smoky spice and complex flavors to a simple weeknight dinner. Bold North African seasonings elevate grilled or roasted chicken with zingy, warming notes you can easily master at home.
Ingredients
Scale
- 2–3 lbs (0.9–1.4 kg) chicken thighs, boneless skinless, pounded to even thickness
- 10 garlic cloves, minced
- ¼ cup (60 ml) extra virgin olive oil
- 2 tbsps harissa paste
- 2 tbsps lemon juice
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp balsamic vinegar
- 2 tsps smoked paprika
- 2 tsps ground cardamom
- 2 tsps salt
- 1 tsp onion powder
- 1 tsp pepper
- ¼ tsp ground cinnamon
- 1 cup (240 ml) Greek yogurt
- ⅓ cup (20 g) packed cilantro
- ⅓ cup (20 g) packed parsley
- 2 garlic cloves, peeled
- 2 tbsps lemon juice
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Marinade Preparation: Whisk harissa paste, aromatic spices, and citrus elements in a large mixing bowl or sealable bag, creating a vibrant flavor base.
- Marinating Process: Thoroughly coat chicken pieces in the marinade, ensuring complete coverage, and refrigerate for 4-24 hours to allow deep flavor infusion.
- Sauce Creation: Blend fresh cilantro, yogurt, and seasonings until herbs are finely chopped, adjusting consistency as needed, and chill until serving.
- Temperature Adjustment: Remove chicken from refrigerator 30 minutes before cooking to reach room temperature for even heat distribution.
- Cooking Method Selection: Choose between grilling (400-450°F), stovetop searing, or oven roasting (425°F), preparing cooking surface with light oil to prevent sticking.
- Cooking Technique: Grill covered for 5-7 minutes per side, pan-sear in batches for 4-5 minutes each side, or oven-roast for 20-25 minutes until internal temperature reaches 175°F.
- Resting and Serving: Let chicken rest for 5 minutes to retain juices, then slice and plate with chilled cilantro yogurt sauce, accompanied by rice, couscous, or a fresh salad.
Notes
- Marinade Mastery: Whisk spices, harissa, and citrus together in a large bag or container for maximum flavor infusion.
- Marination Magic: Refrigerate chicken for 4-24 hours to allow deep flavor penetration, ensuring tender and tasty meat.
- Temperature Triumph: Let chicken rest at room temperature for 30 minutes before cooking to guarantee even heat distribution.
- Cooking Confidence: Use a meat thermometer to ensure chicken reaches 175°F internally, preventing undercooking while maintaining juiciness.
- Prep Time: 4-24 hours (marinating) + 20-30 minutes
- Cook Time: 10-15 minutes (grilling/stovetop) or 20-25 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: North African
Nutrition
- Serving Size: 5
- Calories: 420
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 120 mg