Name: Harissa Chicken Recipe
Prep time: 15 min
Cook time: 10 min
Ingredients: 1 lb chicken breast (cut into bite-sized pieces – tender and lean for quick cooking.); 3 tbsp harissa paste – choose a good-quality brand for richer flavor.; 2 tbsp olive oil – helps coat the chicken and lock in moisture.; 3 cloves garlic (minced – fresh garlic gives a sharper, more vibrant taste.); 1 tsp paprika – adds a mild smokiness to complement the harissa.; 1 tsp cumin – deepens the earthy flavor profile.; ½ tsp salt – adjust to taste.; ¼ tsp black pepper – just enough to balance the spice.

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Harissa Chicken Recipe: Spicy, Smoky & Flavor-Packed Dish

I still remember the first time I made harissa chicken—it felt like magic happening in my kitchen. The smell alone had me impatiently hovering over the skillet, and when I finally took a bite, it was smoky, spicy, and just the right touch of sweet.

The harissa paste wrapped every bite of chicken in bold, warm flavors. I love how this recipe makes me feel like I’ve cooked something restaurant-worthy without spending hours in the kitchen.

Serve it with soft naan and a dollop of cooling yogurt, and you’ll have a meal everyone talks about.

Ingredients

Here’s what you’ll need to make this flavorful dish, along with a few tips from my own kitchen experience:

1 lb chicken breast, cut into bite-sized pieces – tender and lean for quick cooking.
3 tbsp harissa paste – choose a good-quality brand for richer flavor.
2 tbsp olive oil – helps coat the chicken and lock in moisture.
3 cloves garlic, minced – fresh garlic gives a sharper, more vibrant taste.
1 tsp paprika – adds a mild smokiness to complement the harissa.
1 tsp cumin – deepens the earthy flavor profile.
½ tsp salt – adjust to taste.
¼ tsp black pepper – just enough to balance the spice.

Note: This recipe makes 3–4 servings based on the ingredient quantities above.

Variations

You can easily adapt this recipe to suit different tastes and diets:

Lemon Boost – Add 1 tbsp fresh lemon juice or zest to brighten the flavors.
Creamy Twist – Mix 2 tbsp Greek yogurt into the marinade for extra richness.
Extra Spicy – Use hot harissa or a pinch of cayenne if you love heat.
Dairy-Free – Simply skip the yogurt and stick to the oil-based marinade.

Cooking Time

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Equipment You Need

Mixing bowl – to combine the marinade ingredients evenly.
Sharp knife – for cutting the chicken into even pieces.
Cutting board – to prep your chicken and garlic.
Skillet – for searing the chicken to golden perfection.
Tongs – to turn and handle the chicken while cooking.

How to Make Harissa Chicken Recipe?

Step 1: Make the Marinade

In a mixing bowl, stir together the harissa paste, olive oil, minced garlic, paprika, cumin, salt, and pepper. Mix until the oil and spices fully blend into the harissa. This will be the flavor powerhouse of the dish.

Step 2: Coat the Chicken

Add the chicken pieces to the bowl and toss until each piece is well-covered with the marinade. I like to let it sit for at least 2 hours in the fridge—overnight is even better if you want the flavors to really sink in.

Step 3: Cook the Chicken

Heat your skillet over medium-high heat. Place the marinated chicken in the hot pan and cook for 8–10 minutes, stirring occasionally, until browned and fully cooked. You should see a nice sear on the edges.

Step 4: Serve It Up

Transfer the chicken to a serving plate and sprinkle with fresh parsley or dill. Serve it hot with naan, rice, couscous, or a crisp salad for a complete meal.

Additional Tips for Making This Recipe Better

Here’s what I’ve learned after making this dish a few times:

Marinate overnight for maximum flavor—it’s worth the wait.
Don’t overcrowd the skillet, or the chicken will steam instead of sear.
Taste your harissa paste first—some brands are much spicier than others.
If using store-bought naan, warm it up in the skillet for extra flavor>

How to Serve Harissa Chicken Recipe?

This chicken pairs beautifully with so many dishes. I often serve it over fluffy rice or couscous for a hearty dinner. It’s also great tucked into pita bread with yogurt, cucumber slices, and tomatoes for a quick lunch.

Another favorite is chopping it over a bed of greens with a drizzle of tahini dressing. For presentation, I like to add lemon wedges and a sprinkle of smoked paprika on top.

Nutritional Information

For each serving of harissa chicken, here’s what you can expect (approximate values):

Calories: 244
Protein: 32g
Carbohydrates: 2g
Fat: 11g

Make Ahead and Storage

Make Ahead: Marinate the chicken the night before for deeper flavor, then cook when ready to serve.
Storage: Keep leftovers in an airtight container in the fridge for 3–4 days.
Freezing: Freeze the marinated chicken in a zip-top bag for up to 2 months. Cook directly from frozen or thaw overnight in the fridge.
Reheating: Warm gently in a skillet over low heat to keep the chicken moist.

Why You’ll Love This Recipe?

If you’re still wondering whether to make this, here’s why it’s worth it:

Packed with flavor – smoky, spicy, and rich from the harissa.
Quick and easy – only 25 minutes from start to finish.
Versatile – perfect in wraps, salads, rice bowls, or on its own.
Healthy – high in protein, naturally gluten-free, and customizable.
Meal prep friendly – stores and reheats well for busy days.

Ash Tyrrell