If you’re craving a meal that’s bold, aromatic, and deeply satisfying, this Moroccan Harissa Chicken with Mint Chimichurri might just become your new obsession. It combines the smoky heat of traditional Moroccan harissa with the bright herbaceous punch of mint chimichurri, creating a stunning dish that’s both rooted in authentic Moroccan chicken dishes and fresh enough to serve any time of the year. Whether you’re exploring Moroccan cooking for the first time or a seasoned lover of Moroccan food, this flavorful take brings something special to the table.
Moroccan Harissa Chicken with Mint Chimichurri
Prep Time 25 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Moroccan, South African
Large cast-iron skillet or heavy-bottomed pan For achieving that perfect sear and caramelization on the chicken.
Food processor or blender Essential for making the chimichurri quickly.
Mixing bowls For marinating the chicken and prepping sauces.
Tongs or spatula For turning the chicken without losing that beautiful crispy skin
Meat Thermometer To ensure perfectly cooked chicken at 165°F.
Instant Pot (optional) If you're making instant pot harissa chicken, this appliance works wonders for a faster braise-style meal.
For the Harissa Chicken
- 4 skin-on bone-in moroccan chicken thighs (you can also use chicken breasts, drumsticks, or even a whole cut-up chicken)
- 2 tablespoons harissa paste store-bought or homemade – more on that below!
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 garlic cloves minced
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Mint Chimichurri
- 1 cup fresh mint leaves
- ½ cup fresh cilantro
- ½ cup fresh parsley
- 1 small shallot finely chopped
- 1 garlic clove
- 1 tablespoon red wine vinegar
- ½ teaspoon red pepper flakes
- ½ cup olive oil
- Salt and pepper to taste
Optional Add-Ons
- Cooked couscous or rice for serving
- Roasted moroccan vegetables carrots, bell peppers, zucchini, chickpeas
- Yogurt or labneh for a creamy contrast
Step 1: Marinate the Chicken
In a large bowl, combine harissa paste, smoked paprika, cumin, coriander, garlic, lemon juice, lemon zest, olive oil, salt, and pepper. Rub this marinade all over the chicken thighs, making sure to get under the skin for maximum flavor. Let it marinate for at least 30 minutes, or up to overnight in the refrigerator.
Pro tip: If you’re short on time, even a 15-minute marinade will make a difference.
Step 2: Sear the Chicken
Heat your skillet over medium-high heat. Place the chicken skin-side down and sear for 5–7 minutes, or until the skin is golden and crispy. Flip the chicken and cook for another 4–5 minutes to brown the other side.
If you're aiming for a moroccan braised chicken feel, you can deglaze the pan with a bit of chicken broth, cover, and let it simmer on low for another 20 minutes.
Step 3: Transfer to Oven (Optional for Extra Crisp)
If you're using an oven-safe skillet, transfer the chicken to a preheated oven at 375°F and bake for another 15–20 minutes, until the internal temperature hits 165°F.
Step 4: Make the Mint Chimichurri
While the chicken cooks, combine mint, cilantro, parsley, shallot, garlic, red pepper flakes, vinegar, and olive oil in a food processor. Pulse until it reaches a coarse, pourable consistency. Season with salt and pepper to taste. This chimichurri is not only great for this recipe but also a bright companion for grilled meats, roasted veggies, or even as a salad dressing.
Step 5: Serve and Spoon on the Sauce
Serve the harissa chicken over a bed of rice or couscous, with roasted moroccan chicken and vegetables on the side. Spoon the mint chimichurri generously over the top. Finish with a wedge of lemon if desired.
Pairings
This dish is bold and spicy, so it pairs well with cooling or slightly sweet sides. Here are some Moroccan-inspired pairings that bring balance to your plate:
- Couscous with raisins and almonds – A traditional side that offers sweetness and texture.
- Roasted carrots with cumin and honey – Earthy and sweet to contrast the spicy chicken.
- Labneh or plain Greek yogurt – Adds a creamy tang that cuts through the heat.
- Moroccan-style flatbread (khobz) – Perfect for scooping up any extra chimichurri or pan drippings.
- Mint tea or a chilled rosé – Great drink options to complement the flavors without overpowering them.
If you want to go the full route of a Moroccan chicken stew recipe, serve this with a side of chickpea and tomato stew with ras el hanout and preserved lemon.
FAQs
1. Can I use boneless chicken instead of bone-in thighs?
Yes! If you’re looking for a moroccan chicken breast recipe, boneless skinless breasts or thighs work well too. Just reduce the cooking time to avoid drying them out. Boneless thighs will stay juicier and still carry the bold harissa flavor beautifully.
2. How do I make harissa from scratch?
If you're curious how to make moroccan harissa, here's a quick version: blend rehydrated dried red chilies with garlic, olive oil, cumin, coriander, caraway, and lemon juice until smooth. It's a pantry staple for many harissa recipes and gives you full control over the heat level.
3. Can I make this in an Instant Pot?
Absolutely. For instant pot harissa chicken, sear the chicken using the sauté function, then add ½ cup chicken broth, close the lid, and pressure cook for 10 minutes. Finish with chimichurri after releasing pressure. It’s a great option for quick weeknight meals or meal prep.
4. Is this recipe suitable for a tagine?
Yes. This dish makes a fantastic base for tagine recipes. After searing, transfer everything into a tagine and let it slowly cook over low heat. The harissa blends beautifully with the rich juices, infusing every bite with Moroccan warmth.
5. What vegetables go best with this dish?
Classic moroccan chicken and vegetables include carrots, zucchini, onions, and bell peppers. Roasted or stewed, these veggies pick up the spices and make the meal heartier. Chickpeas, olives, and preserved lemons are also welcome additions if you're leaning into a moroccan chicken stew recipe.
