Harissa Chicken

Time to make Farmer J's classic Harissa Chicken at home! A flavourful mix of chilli and spices is rubbed into boneless chicken thighs, featuring chilli, cumin, and ground toasted coriander seeds. Serve it with Lemon Juice, Parsley and a slathering of tahini—you're welcome!

Serves 4

 Forkin’ Easy

Ingredients

Homemade Harissa Paste

1/8 teaspoon, Black Pepper
1/4 teaspoon, Coriander Seeds
1/8 teaspoon, Cumin Seeds
1 g, Caraway Seeds
1 g, Chilli Flakes
3 Dried Spicy Chillies
1 Garlic Clove, peeled
1/4 teaspoon, Kosher Salt
1 1/4 tablespoons, Extra Virgin Olive Oil

Additional Ingredients

250 g, Soaked Dried Sweet Peppers, rehydrated and drained
1.25 g, Dried Rose Petals, crushed (optional, for garnish)

Harissa-Marinated Chicken Thighs

100 g homemade harissa paste (about 6.5 tablespoons) — use the paste from Part 1
500 g, skinless and boneless chicken thighs
1–2 teaspoons, Extra Virgin Olive Oil, for grilling or skillet method
Fresh Parsley, chopped, for garnish
Additional Harissa Paste, for serving

Method

Homemade Harissa Paste

Prepare the Spice Blend

  1. In a mortar and pestle, combine black pepper, coriander seeds, cumin seeds, caraway seeds, chili flakes, dried chilies, garlic clove, and kosher salt.
  2. Smash and grind until all ingredients are well combined and have a coarse, fragrant texture.
  3. Drizzle in the extra virgin olive oil as you continue to grind, forming a thick, aromatic paste.

Blend the Harissa Paste

  1. In a food processor, add the soaked sweet peppers and the spice blend from the mortar and pestle.
  2. Process until smooth, adding extra olive oil as needed to achieve a creamy consistency.

Finish

  1. Transfer the harissa paste to a jar or bowl.
  2. Stir in the crushed dried rose petals (if using) for a subtle floral note.

Harissa-Marinated Chicken Thighs

1. Marinate the Chicken

  1. In a bowl, coat the chicken thighs thoroughly with 100 g of the homemade harissa paste, ensuring they are well-covered.
  2. Cover and refrigerate for at least 1 hour, or ideally overnight, for deeper flavor.

2. Choose Your Cooking Method

Oven Method

  1. Preheat the oven to 200°C (400°F).
  2. Place the marinated chicken thighs on a baking sheet lined with parchment paper.
  3. Bake for 25–30 minutes, or until cooked through and the internal temperature reaches 75°C (165°F).
  4. Optional: Broil for an additional 2–3 minutes for a charred finish.

Grill Method

  1. Preheat your grill to medium-high heat.
  2. Remove any excess marinade from the chicken and place the thighs on the grill.
  3. Grill for about 6–7 minutes per side until cooked through and the internal temperature reaches 75°C (165°F).
  4. Optional: Brush with additional harissa during grilling for extra flavor.

Skillet Method

  1. Heat a large skillet over medium-high heat with a drizzle of olive oil.
  2. Add the marinated chicken thighs and cook for about 6–7 minutes per side until browned and fully cooked.
  3. Optional: Add a splash of water or broth, cover, and cook for a few minutes to ensure even cooking.

3. Serve and Garnish

    1. Serve the harissa-marinated chicken hot, garnished with chopped parsley.
    2. Drizzle with extra homemade harissa paste for added flavour and spice.