Harissa Chicken
A flavorful dish infused with North African harissa paste, tender chicken, and aromatic spices, perfect for a comforting meal.
Equipment
- Large Skillet
- Mixing Bowls
Ingredients
- 4-6 pieces boneless chicken thighs or breasts (about 1 to 1.5 lbs)
- 1 yellow onion (sliced)
- 2 Tbsp. harissa (divided)
- 2 Tbsp. water
- 1 Tbsp. date syrup
- 1 tsp. paprika
- 1 tsp. cumin
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- Handful parsley (chopped)
- Olive oil
Instructions
- Cut the chicken into 1-inch pieces and place in a large bowl with sliced onions.
- Season with paprika, cumin, salt, black pepper, and 1 tablespoon of harissa; toss to coat.
- Heat a large skillet over medium heat and add 1-2 tablespoons of olive oil.
- Add the marinated chicken and onions to the skillet; cook for 8-10 minutes, stirring occasionally.
- In a small bowl, mix the remaining harissa with water and date syrup until combined.
- Once the chicken is cooked through, pour the harissa sauce over it; toss to coat.
- Allow to simmer for another 5-7 minutes on medium/low heat.
- Before serving, mix in the chopped parsley for freshness.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.