Chicken Thighs with Harissa

Chicken Thighs with Harissa

Chicken Thighs with Harissa


  • 4 chicken thighs with skin and bones

  • 3 tbsp harissa sauce – See harissa recipe

  • 1/2 c chicken stock

  • 1/4 tsp cinnamon

  • 2 tbsp olive oil

  • 1 onion, sliced

  • 1 orange bell pepper/capsicum, sliced

  • 3 cloves garlic, sliced

  • 2 sprigs fresh rosemary

  • about 12 oz (340 g) olives

  • 12 cherry tomatoes

  • 1/2 preserved lemon, chopped

  • salt & pepper

  • lemon zest

  • mint leaves for garnish – optional


  1. Combine harissa, cinnamon, and chicken stock in a small bowl and set aside.

  2. Heat olive oil in a large frying pan with a cover over med-high heat.

  3. Season chicken thighs with salt and pepper and add to frying pan, skin-side down. Sauté until brown, 6 to 8 minutes, before turning over and browning the other side. Remove thighs from the pan.

  4. Remove all but 2 tbsp of fat from the pan. Add onions and peppers to the pan and sauté until onions are translucent, about 8 minutes. Add garlic for the final minute.

  5. Add olive salad and harissa sauce mix, stir, and heat through.

  6. Add thighs back to the pan, skin-side down, before adding the cherry tomatoes and preserved lemon. Cover the pan and reduce heat to medium.

  7. After 15 minutes, turn over the thighs so that they’re skin-side up. Do not cover the pan, giving the sauce a chance to thicken while the chicken finishes cooking.

  8. After the thighs have cooked for a total of 30 minutes, insert an instant read thermometer into the thickest part of the largest thigh. When the temperature reaches 165˚ F (75˚ C) the thighs are done.

  9. Remove to serving platter, sprinkle with lemon zest, and garnish with torn mint leaves, if desired.

  10. Serve immediately.

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