Description
Moroccan Harissa Chicken with Mint Chimichurri is a bold, flavor-packed dinner featuring juicy harissa-marinated chicken thighs topped with a fresh mint herb sauce. Served over fluffy couscous with pomegranate seeds, this easy Moroccan-inspired recipe is perfect for weeknight dinners, meal prep, or entertaining guests.
Ingredients
Scale
For the Harissa Chicken
- 4 skin-on, bone-in chicken thighs
- 2 tablespoons harissa paste
- 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
For Serving (Optional)
- 2 cups cooked couscous
- Pomegranate seeds
- Roasted vegetables
- Greek yogurt or labneh
- Lemon wedges
Instructions
- In a large bowl, combine harissa paste, smoked paprika, cumin, coriander, garlic, lemon juice, lemon zest, olive oil, salt, and pepper.
- Coat the chicken thoroughly with the marinade, including under the skin when possible.
- Cover and marinate for at least 30 minutes or up to overnight in the refrigerator.
- Heat a large skillet over medium-high heat.
- Place chicken skin-side down and sear for 5–7 minutes until golden and crispy.
- Flip and cook for another 4–5 minutes.
- Transfer the skillet to a preheated 375°F oven and bake for 15–20 minutes, or until the internal temperature reaches 165°F.
- While the chicken cooks, prepare the mint chimichurri by adding mint, cilantro, parsley, shallot, garlic, vinegar, red pepper flakes, and olive oil to a food processor.
- Pulse until a coarse sauce forms. Season with salt and pepper.
- Serve the chicken over couscous and spoon the mint chimichurri generously over the top.
- Garnish with pomegranate seeds, fresh herbs, and lemon wedges if desired.
Notes
- For maximum flavor, marinate the chicken overnight.
- Chicken breasts or drumsticks can be substituted for thighs.
- Adjust the amount of harissa paste depending on your preferred spice level.
- The mint chimichurri can be made up to 2 days ahead.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Serve with couscous, rice, roasted vegetables, yogurt, or flatbread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet + Oven
- Cuisine: Moroccan-Inspired
Nutrition
- Serving Size: 1 Chicken Thigh with Sauce
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 760 mg
- Fat: 37 g
- Saturated Fat: 8 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 165 mg