Baked Harissa Chicken with Chickpeas
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This harissa chicken is full of smoky spices and gentle heat, and it’s simple to prepare in one baking pan. I smother boneless chicken thighs in a savory sauce mixed with harissa paste, garlic, and spices. Toss in canned chickpeas, and you have a one-dish dinner — I love to serve this easy dinner in a shallow bowl over cooked couscous.
Chicken thighs go with just about any sauce or preparation you could possibly imagine throwing at them — and the bolder the better! I season them with everything from a Korean-inspired gochjang glazed chicken to Dijon and shallots in a baked chicken casserole.
Key ingredients
- Harissa: This is one of my favorite pantry ingredients because it easily adds savory depth to whatever you put it in or on. Its intriguing layers of flavor are smoky, sweet and spicy, along with mild heat from the chilies. It has the consistency of a paste or thick sauce, usually a rough blend of dried chilies, garlic, spices and olive oil. If you’re up for a small project, you can make harissa fairly easily at home, using my recipe for homemade harissa paste.
- Cumin: This spice has an unmistakable earthy, aromatic flavor. You can use whole seedds or ground, either way it’s a flavor I wouldn’t want you to miss.
- Smoked paprika: This spice is made with ground smoked paprika chili peppers. It adds that seductive quality to the dish that makes you want another bite.
Overview of prep and cook steps
Blend harissa, spices, garlic, lemon and olive oil. Arrange the chicken and onion in a baking dish.
Toss the chicken with the sauce. At this point, you can bake immediately or marinate up to 24 hours ahead. Bake at 450 degrees for 20 minutes. Add chickpeas to the chicken and bake 10 more minutes.
Baked Harissa Chicken with Chickpeas
Equipment
Recipe Video
Ingredients
- 2 pounds (900 g) boneless, skinless chicken thighs (about 6 thighs)
- Kosher salt and ground black pepper
- 1 15-ounce (425 g) can chickpeas, drained
- ½ thinly sliced red onion or 1 large shallot, sliced
- 3 tablespoons (45 g) harissa paste
- 3 tablespoons (45 ml) extra virgin olive oil
- 1 tablespoon (15 ml) ground cumin
- 2 teaspoons smoked paprika
- 2 tablespoons (30 g) grated or pressed garlic (about 2 cloves)
- 2 tablespoons (30 ml) fresh lemon juice
- ½ cup crumbled feta cheese
- ½ cup chopped fresh cilantro
Instructions
- Preheat the oven to 450 (225C) degrees
- Put 2 pounds boneless, skinless chicken thighs (about 6 thighs) in a baking dish or pan large enough to hold the chicken snugly, such as a 3-quart size. Sprinkle the chicken on both sides with about 1 teaspoon of kosher salt and freshly ground pepper to taste. Add 1 15-ounce can chickpeas (drained) and ½ thinly sliced red onion or 1 large shallot to the pan.
- Stir 3 tablespoons harissa paste3 tablespoons extra virgin olive oil, 1 tablespoon ground cumin, 2 teaspoons smoked paprika, 2 tablespoons grated or pressed garlic (about 2 cloves), 2 tablespoons fresh lemon juice and remaining ½ teaspoon salt in a small bowl until combined. If the mixture seems thick, stir in a tablespoon or two of chicken broth or water until it has a saucy consistency. Pour over the chicken and toss everything around until the chicken is coated.
- Bake 20 minutes. Flip the chicken pieces over. Continue baking 10 minutes, until the chicken is cooked through and the pan juices are bubbling.
- Top the hot chicken with ½ cup crumbled feta cheese and ½ cup chopped fresh cilantro and serve.
Karen’s Notes and Tips
- Serve with pita, couscous or rice.
- Make ahead: To make your life easier, mix the harissa and seasonings, toss it with the chicken in your baking dish and refrigerate up to one day ahead.
- Leftovers: Leftover chicken can be kept refrigerated up to 5 days. Reheat, covered, at 350 for about 15 minutes. Add a bit more olive oil and some broth or water before reheating if the juices have absorbed into the chicken.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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Made according to recipe, but used bone-in and skins. Excellent.
So so easy and delicious I will be making this meal again! Pairs perfectly with rice.
Thanks Jess! I’m so glad you enjoyed it!
Delicious sauce! Easy and yummy!! I made the chickpeas separately (like them crunchy) and then tossed together.
These are all the flavours I love about Middle Eastern and Levantine cuisine and I love that yours is baked and served on Large couscous
Wow this looks so great, I feel like I can taste the flavor and spices from the photos alone! My kids love chicken thighs and sometimes, to my surprise, chickpeas as well! I’ll by trying your recipe this week. Thank you!