Harissa Chicken Easy Spicy Skillet Recipe
Harissa Chicken is marinated with harissa, garlic, cumin, and paprika.The chicken cooks in a hot skillet in about 10 minutes.Serve with warm naan, yogurt sauce, and fresh herbs.
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons harissa paste
- 4 garlic cloves minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 pounds chicken breast cut into 2-inch chunks
- Naan for serving
- Greek yogurt sauce for serving
- Fresh dill or parsley for serving
Instructions
- Add the olive oil, harissa paste, minced garlic, paprika, cumin, salt, and black pepper to a large mixing bowl.
- Whisk until the ingredients form a well-combined marinade.
- Add the chicken pieces and toss thoroughly until every piece is evenly coated with the harissa marinade.
- Cover the bowl and refrigerate for at least 2 hours. For deeper flavor, marinate the chicken overnight.
- Remove the chicken from the refrigerator shortly before cooking.
- Heat a large skillet over medium heat. Since the marinade already contains olive oil, additional oil should not be necessary.
- Add the marinated chicken to the hot skillet in an even layer. Avoid overcrowding the pan; cook in batches if necessary.
- Cook for approximately 8–10 minutes, turning the pieces occasionally so they brown evenly. The chicken should reach an internal temperature of 165°F (74°C).
- Remove the Harissa Chicken from the heat and serve warm with naan, Greek yogurt sauce, and fresh dill or parsley.
Notes
Boneless, skinless chicken thighs can replace chicken breast for an especially juicy variation. They may require a slightly different cooking time depending on their size.
If you don't have naan, serve the chicken with pita bread, flatbread, couscous, rice, or roasted potatoes.
A simple Greek yogurt sauce is especially good alongside spicy harissa chicken because its cool, creamy flavor balances the chile heat. A fresh cucumber and tomato salad also makes an excellent side.