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.

A white roasting pan filled with harissa chicken thighs, chickpeas, and tomato sauce, garnished with fresh herbs. A serving spoon rests in the pan. A small bowl of sauce and stacked plates are nearby on a white surface.

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

An overhead image of ingredients needed to make baked harissa chicken, with harissa paste, cumin and paprika in small bowls
  • 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

  • An image showing harissa marinade sauce ingredients in a white bowl about to be combined with a spoon.
    Blend harissa, spices, garlic, lemon and olive oil.
  • Arrange the chicken and onion in a baking dish.
  • A overhead image showing raw chicken thighs, sliced shallots and a harissa marinade on top.
    Toss the chicken with the sauce. At this point, you can bake immediately or marinate up to 24 hours ahead.
  • An overhead image of a baking pan with raw chicken thighs in a harissa marinade.
    Bake at 450 degrees for 20 minutes. Add chickpeas to the chicken and bake 10 more minutes.
Harissa chicken thighs with a golden, seasoned crust, garnished with fresh herbs, surrounded by chickpeas and a rich, spiced red sauce, served in a white roasting pan with a spoon scooping some chickpeas.
5 from 26 ratings

Baked Harissa Chicken with Chickpeas

Karen Tedesco
This super-tasty harissa chicken is full of smoky spices and gentle heat, and it's simple to prepare in one baking pan. Serve with cooked couscous or rice for an easy dinner any night of the week.
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Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

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

Equipment

Instructions
 

  1. Preheat the oven to 450 (225C) degrees
  2. 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.
  3. 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.
  4. Bake 20 minutes. Flip the chicken pieces over. Continue baking 10 minutes, until the chicken is cooked through and the pan juices are bubbling.
  5. Top the hot chicken with ½ cup crumbled feta cheese and ½ cup chopped fresh cilantro and serve.

Notes

  • 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

Calories: 298kcal Carbohydrates: 6g Protein: 32g Fat: 16g Sodium: 283mg Fiber: 1g Sugar: 1g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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