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Moroccan Harissa Chicken with Mint Chimichurri

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine Moroccan, South African
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Marinate the Chicken

  1. 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

    1. 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.
    2. 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)

    1. 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

    1. 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

    1. 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.