Harissa Chicken

I created this shredded harissa chicken recipe one day almost by accident. I had a jar of harissa and some chicken breast, and threw it in the slow cooker. The results were lovely and such an easy dinner idea! I love it with rice, chickpeas or cauliflower rice (pictured above) plus cucumbers and tzatziki on the side. Tommy loves it gyro style on a pocket-less or pita or naan with tzatziki!

What is Harissa?

Harissa is a traditional accompaniment with Moroccan and North African food. It’s as popular to them as ketchup and mustard is to us here in the states. You can serve it with everything from eggs, burgers, couscous, soups and more. To make this super fast and easy, I used Mina Harissa (I love this stuff!). I buy the mild one, which is mild enough that even my eight year old loves this chicken too! But they also sell a spicy one if you like it spicy.

How To Make Harissa Chicken

See printable instructions in the recipe card below: Slow Cooker Directions:

Season the chicken with the cumin, garlic powder, pinch of salt, and pepper. Place chicken in a slow cooker, pour the harissa over the chicken, and cover. Cook on HIGH for 2 hours or LOW 4 hours. Remove chicken from the slow cooker and shred with two forks.

How to make Harissa:

If you can’t find Harissa, you can easily make it yourself. This is my favorite method, it’s so good you’ll want to drink it!

1 tablespoon olive oil 2 large cloves garlic, peeled 12 ounce jar roasted peppers in water, drained 1/2 teaspoon cumin 1/2 teaspoon coriander 1/2 teaspoon sweet paprika 1 1/2 teaspoons kosher salt 1 teaspoon fresh lemon juice 1 teaspoon crushed red pepper flakes, more or less to your taste

Sauté the garlic in oil until golden and fragrant then combine with the remaining ingredients in a blender and blend until smooth. Serve room temperature. See below for the chicken recipe!

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title: “Harissa Chicken” ShowToc: true date: “2024-11-04” author: “Brian Haldeman”

If you’ve never tried North African cuisine before, here’s your sign to! It’s full of so much amazing flavor! This Moroccan chicken and shakshuka are two of my other favorite recipes.

Harissa Chicken Recipe

Harissa chicken is an amazing dish made with chicken breasts or thighs that are all jazzed up with a blend of spices like salt, pepper, coriander, paprika, cumin, and a bit of cayenne pepper for a spicy twist. But the real star is the Harissa paste – a North African magic sauce made from roasted red peppers, hot chili peppers, garlic, olive oil, and some tasty spices. You can find it at places like Trader Joe’s, but it’s super easy to make at home as well. This tasty combo of flavors and heat makes Harissa chicken a hit! It originated from North Africa, particularly Tunisia and Morocco, where Harissa paste has been spicing up their cuisine for ages. When they slathered this zesty paste on chicken and threw it on the grill, boom! Harissa chicken was born – tender, juicy, and oh-so-delicious. Whether you pair it with couscous or stuff it in a pita, this dish will have your taste buds thanking you. It’s about as flavorful as they come.

Ingredients You Will Need

Get ready to break out your spice rack, because harissa chicken uses a lot of ’em! (This is what makes it so good, though!) Exact measurements are all in the recipe card below.

Chicken Breasts (Boneless and Skinless): We’re talkin’ juicy chicken breasts, no bones, no skin – this helps the flavors to shine. You can also use boneless, skinless chicken thighs if you prefer. Salt: A little goes a long way to enhance all the flavors! Ground Black Pepper: Adds a bit of kick and depth to the flavor of the chicken. Coriander: Gives the chicken a citrusy and subtly sweet flavor. Paprika: For some smoky, warm flavor. Regular paprika and smoked paprika both work! Cumin: Earthy and warm, cumin plays nicely with the other flavors. Cayenne Pepper: This adds in some heat. Red Onion (Minced): Adds sweetness and texture all around! Garlic (Minced): For some bold, savory flavor! You can also use garlic powder if you don’t have any fresh garlic on hand, but it will change the flavor slightly. Harissa Paste: The boss of North African flavor – a fiery red blend of roasted red peppers, hot chili peppers, garlic, and olive oil. It’s the spicy heart of this dish! Fresh Lemon Juice: Zesty and tangy, lemon juice cuts through the richness, and brings some freshness to the mix. Olive Oil: The glue that holds everything together! Olive oil not only adds richness to the sauce, but it helps to coat the harissa chicken perfectly.

How to Make Harissa Chicken

Fire up the grill and whisk up that sauce, because you’re about to enjoy the most flavorful meal ever! Harissa chicken is quickly becoming one of my favorite dishes, it really packs a punch with that fiery sauce!

Adjust the Heat: Harissa chicken is all about that kick, but you can control the heat level to suit your tastes. Add more or less Harissa paste and cayenne pepper to find your perfect spiciness sweet spot. Marinate for Extra Flavor: Let your chicken soak up all the goodness by marinating it for a few hours, or even overnight, in the Harissa paste and spice mix. The longer it marinates, the more flavorful it’ll be. Try Different Cuts: While boneless, skinless chicken breasts are classic, feel free to experiment with other cuts like thighs or drumsticks. Dark meat can be more forgiving and juicy on the grill. Get Creative with Sides: Harissa chicken pairs amazingly with a variety of sides. Serve it over rice, quinoa, or a couscous salad. You can even stuff it into pita bread with fresh veggies and a dollop of yogurt for a killer sandwich!

In the Refrigerator: Transfer grilled harissa chicken to an airtight container or sealable bag and store for up to 4 days. To reheat, pop your chicken in the oven for 10-15 minutes at 350 degrees Fahrenheit or heat over medium heat on the stove until warmed through.