Harissa Chicken Recipe

Ash Tyrrell

Harissa Chicken Recipe

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.

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Prep Time 15

Cook Time 10

Servings: 4

Ingredients Method Notes

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.

Method

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.
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.
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.
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.

Notes

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.