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Harissa, a favorite condiment in North African cuisine, gives my simple Roasted Harissa Chicken Thighs a fiery and flavorful kick! Topped with fresh mint and yogurt, it's low carb, gluten free, and delicious!
What's that red stuff? - Harissa.
It's hot. - Don't take too much of it.
~~ Brussels by Night (1983)
What is harissa? Harissa is a hot chile pepper paste comprised of dried red chiles, fragrant spices, olive oil and garlic. It is supposed to have originated in Tunisia, and is most closely associated with Tunisian, Algerian, and Libyan cuisines. It is becoming quite popular in Moroccan cuisine as well. Harissa paste is available commercially, but it just doesn't match the fresh, vibrant flavors achieved in your kitchen with your own toasted spices, fresh ingredients, and good dried chiles.
Living in New Mexico, I typically have New Mexico dried red chiles on hand, as well as guajillo, ancho, and chile de arbol. I have experimented with chile combinations, and really like the combination of hot New Mexico dried red chiles with the milder guajillo chiles widely used in Mexico. Stick with milder varieties, and consider adding a roasted red bell pepper to the mixture if you prefer a milder paste.
Rub it into meat and poultry (as I've done with this recipe), add a scoop to melted butter to brush on vegetables before or after roasting, add a bit to flavor couscous, use it to flavor soups and stews, spread it on sandwiches.
This simple recipe for Roasted Harissa Chicken Thighs may provide the inspiration to use in many other interesting ways...
Harissa paste will keep up to 3 weeks in your refrigerator. I like to store my paste in a clear glass jar with a locking lid. Top the harissa paste with a ½" of olive oil to store. This recipe will make 6-12 ounces - depending on chiles used, how much olive oil is used, whether you strain it, etc.
I typically have enough for 2 meals with this recipe. If you don't think you'll use it within this time frame, freeze the leftover paste in a zip bag. It is difficult to achieve a completely smooth texture, and for most people that won't be a problem. However, you may press the mixture through a strainer to achieve a very smooth texture.
I really prefer bone-in chicken thighs whenever they're to be served whole. Bone-in cuts are more flavorful, and have the added benefit of being less expensive (in most cases.) If you prefer to substitute boneless thighs, or even breast meat, you will need to adjust the cooking time accordingly.
Once you've made your harissa paste, this recipe could not be more simple. Sear your thighs in a hot pan over high heat, brush with harissa paste, and finish by roasting in the oven for 20-30 minutes. Top with a dollop of plain Greek yogurt combined with chopped fresh mint and sea salt. I like to serve this with Roasted Vegetables With Dukkah. A Provence rosé or a spicy zinfandel would pair well with this dish.
Roasted Harissa Chicken Thighs
Harissa, a favorite condiment in North African cuisine, gives this simple roasted chicken a fiery and flavorful kick!
Ingredients
Harissa:
- 6 guajillo chiles
- 6 NM chiles, I like "hot"
- 1 tsp. each - cumin seed and coriander seed
- ½ tsp. caraway seed
- a handful of fresh mint leaves, chopped (about 1 tbsp. finely chopped)
- 2 tsp. minced garlic, or to your taste - I like a lot!
- 1 lemon, zest and juice
- 1 ½ tsp. sea salt
- ½ cup olive oil, approximately; divided use
Chicken:
- 8 chicken thighs, skin removed
- 1 tbsp. olive oil or vegetable oil
- salt and pepper
Yogurt :
- ½ cup yogurt
- 1 tbsp. finely chopped fresh mint
- ¼-1/2 tsp. sea salt, to taste
Instructions
Make the harissa:
- Place dried chiles into a heat-proof bowl. Cover with boiling water, place a plate over top, and allow to steep (soften) for about 30 minutes. Remove stems and seeds. Cut into pieces and place in the bowl of a food processor or personal blender.
- While chiles soften, toast the cumin, coriander, and caraway seed in a dry pan. Be careful not to burn. I am fairly generous with the spices as I love these flavors.
- When spices are toasted, grind in a spice grinder. Add to the processor.
- Add the chopped mint leaves, garlic, zest and juice of the lemon, and salt to the processor.
- Add about ¼ cup olive oil. Pulse until a smooth paste is formed. Taste for seasoning, and add more salt if needed. Mixture should be a little thicker than catsup. Add additional olive oil if necessary.
- If you prefer a super smooth paste, press through a strainer using a flexible spatula.
- Store harissa paste in a jar with about ½" of olive oil over top. It will keep up to 3 weeks in the refrigerator.
Prepare the chicken:
- Preheat oven to 375 degrees (350 degrees on convection roast)
- To a heavy saute pan, add a drizzle of olive oil or vegetable oil. Salt and pepper both sides of chicken pieces. Get the pan really hot, and add chicken pieces. Keep heat on medium high. Cook until chicken is seared and nicely browned.
- Spread a layer of harissa on the bottom of an ovenproof casserole or pan. The cast iron griddle in the photo is ideal. Add the chicken pieces. Spread a bit of harissa on each piece. Place in preheated oven. Cook 20-30 minutes until cooked through. Watch carefully as harissa will begin to burn if left too long.
Yogurt:
- Combine yogurt, chopped fresh mint and salt in a prep bowl.
To serve:
- Top each chicken thigh with a dollop of yogurt.
Notes
Harissa paste may be stored in the refrigerator for up to 3 weeks, and much longer in the freezer.
You can vary the heat level of of your paste by what varieties of chiles you use. If you really don't like the heat, use mild dried chile varieties, and add a roasted red bell pepper.
If you want a very smooth paste, press the mixture through a strainer.
I like to serve this with roasted vegetables and dukkah or Tunisian curried vegetables. It would be great with couscous and a simple salad!
I have been known to keep Mina Harissa in my refrigerator/pantry for when I'm out of homemade and short on time. It's delicious!
Recommended Products
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VonShef Cast Iron Griddle Pan With Non-Stick Enamel Coating
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Mina Harissa Spicy Traditional Moroccan Red Pepper Sauce, Kosher - 10 oz
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Guajillo Chiles Peppers 4 oz Bag, Great For Cooking Mexican Chilli Sauce, Chili Paste, Red Salsa, Tamales, Enchiladas, Mole With Sweet Heat And All Mexican Recipes by Ole Mission
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 341Total Fat: 18gCarbohydrates: 4gProtein: 39g
Billy says
These look delicious! Definitely excited to give them a try - so glad you added Harissa! One of my favorite ingredients. Thank you for sharing!
Tamara says
Harissa is such an amazing ingredient, and brightens up even the simplest dish... Thanks for stopping by, and it's my pleasure!
Christine | No Gojis No Glory says
This just looks amazing Tamara! I love spicy dishes, and this seems like the perfect way to experiment with dried chiles, which I've been meaning to do for a while now. I agree 100%, there's nothing like fresh ingredients!
Tamara says
Harissa is such a great condiment! Let me know if you make it, and how you use it 🙂 Thanks for stopping by Christine!
mjskit says
Excellent looking dish! My mouth has a delicious burn going on just looking at the pictures!
Tamara says
Thanks MJ! Merry Christmas!
Jaime says
Oh man this looks SO good!
Tamara says
It is Jaime! You can use whatever dried red chiles are available, and it makes enough for a couple of meals. Tonight I scooped some of my leftover harissa paste into the pressure cooker with lamb shanks, tomatoes, shallots, garlic, and spices. Oh my goodness, it was delicious in about 45 minutes!