Gluten Free
One Pot Harissa Chicken, Chickpeas and Rice
Prep
20 minutes
Cook
50 minutes
Yield
4 -6
This Harissa Chicken recipe is made in one pot with chickpeas, rice, and so much flavor from the harissa paste and fresh herbs. You're going to love this easy recipe.
If you are looking for a vibrant, flavorful dinner recipe that’s easy to make, this Harissa Chicken recipe with chickpeas and rice is the perfect dish for you. This recipe combines the smokiness of the harissa spice with hearty chickpeas, juicy chicken, and rice. The whole dish comes together in just one pot for maximum flavor and minimal clean-up. I think you’re going to like this one for a quick dinner idea.
❤️ Why You’ll Love Harissa Chicken
- Flavorful: This Harissa Chicken recipe is full of flavor from the smoky harissa to the fresh lemon zest, and fresh herbs. This dish is bursting with flavor that your family or guests will love.
- Versatile: Like any one pot dish, you can make this Harissa Chicken recipe your own by adding more or less harissa to adjust the spicy level, add in ingredients like veggies and legumes, or swap the rice for another favorite grain.
- One-Pot: I love a one-pot dish because it’s so easy and requires such minimal clean-up. On a busy weeknight, it can be hard to find time to cook, let alone clean-up for an hour after dinner. This recipe is perfect to help make your week easier.
🍲 Ingredients
Greek Yogurt – Greek yogurt is a source of healthy protein and a versatile ingredient I always have in my fridge because it’s so easy to work with in many ways. You can eat it on its own, you can use it in sauces or marinades, and it’s a healthier swap to sour cream and mayo.
Harissa Paste – Harissa paste is a condiment from North Africa that is made from blending chili peppers, garlic, olive oil and spices such as cumin and coriander. Harissa is rich, smoky and adds a lot of depth to dishes. Use it in marinades, sauces or dips to kick up the flavor.
👩🍳 How to Make Harissa Chicken
- Make the marinade: In a small food processor add the chicken marinade ingredients – jalapeno, fresh mint, fresh cilantro, garlic cloves, harissa, lemon zest, tomatoes, yogurt, sumac, salt, pepper, onion and olive oil. Pulse until you get a smooth paste.
- Add the chicken thighs and drumsticks to a medium bowl along with the marinade. Use your hands to rub the marinade into the chicken and then set aside for 30 minutes or up to overnight covered in the fridge.
- Preheat the oven to 350F.
- After the chicken has marinated, add 2 tablespoons of olive oil to an oven safe skillet over medium-high heat. When the pan is hot, turn to medium heat and add the drumsticks and chicken thighs, shaking off any excess marinade, skin side down. Cook until the skin is golden brown, about 5-7 minutes. Flip the chicken and cook for another 5 minutes and then remove the chicken to a plate or bowl and set aside.
- Once the chicken has been removed from the pan, add a cinnamon stick, pressed garlic, diced onion, and the tomatoes. Cook for 5 minutes, stirring occasionally.
- Add the rice and stir well to coat with the oils in the pan.
- Stir in the chicken stock paste and water until fully combined and bring to a simmer. Once simmering, add the chickpeas in and stir. Then, add the chicken back in over top of the rice as well as any juices from the plate / bowl back to the pan as well.
- Cover the skillet with a lid or aluminum foil and transfer to the preheated oven and bake until the chicken is cooked through to 165F, about 30-35 minutes.
- Once the chicken is cooked through, remove from the oven and fluff the rice a bit with a fork.
- Serve topped with fresh lemon slices, Greek yogurt, pomegranate seeds, fresh cilantro and fresh mint.
🗒 Tips and Tricks
- Chicken: For extra flavor and juiciness, use bone-in chicken. This helps the chicken stay moist, tender and flavorful.
- Heat Level: If you can’t take spice, reduce the amount of harissa paste or add a pinch of sugar or honey to balance it out.
- Veggies: Add extra veggies to kick up the nutritional value of this meal. Bell peppers, zucchini, and spinach are all great options.
- Let Rest: After cooking, let your Harissa Chicken rest by sitting in your pot, covered, off the heat for 5 minutes before serving. This also helps the rice absorb any of the remaining liquid.
🗒 Variations
If you like this one-pot Harissa Chicken you’ll love these other one-pot meals:
🗒 Best served with
👝 How to Store Leftovers
Store leftover Harissa Chicken in an airtight container for up to 4 days. This is a great recipe to make on a Sunday so you have some easy leftovers to start your week.
🤔 Common Questions
Yes, you can use boneless chicken in this recipe. I love bone-in because it stays moist and is so tender and delicious, but you can swap for boneless.
If you don’t have harissa, you can combine chili paste, paprika, cumin, garlic, and a bit of olive oil to mimic the flavors.
This recipe is forgiving. Instead of chickpeas, you can swap them for any other bean you prefer. White kidney beans are a great option.
One Pot Harissa Chicken, Chickpeas and Rice
Ingredients
- 4 bone in skin on chicken thighs
- 4 chicken drumsticks
For the chicken marinade
- 1 jalapeno, deseeded and roughly chopped
- 1/4 cup fresh mint leaves
- 1/2 cup fresh cilantro
- 4 garlic cloves
- 2 tbsp harissa paste
- 1 lemon, zested
- 2 cups chopped tomatoes
- 1/2 cup plain Greek yogurt
- 1 tsp ground Sumac
- 1 tsp kosher salt
- 1/2 tsp ground pepper
- 1/2 medium red onion, roughly chopped
- 1 tbsp extra virgin olive oil
For the rice
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, pressed
- 1 small Red onion, finely diced
- 1 cinnamon stick
- 1 cup baby tomatoes
- 1 cup basmati rice
- 1 tbsp chicken stock paste
- 2 1/2 cups water
- 398 ml (14oz) can chickpeas, drained and rinsed
Instructions
- Make the marinade: In a small food processor add the chicken marinade ingredients – jalapeno, fresh mint, fresh cilantro, garlic cloves, harissa, lemon zest, tomatoes, yogurt, sumac, salt, pepper, onion and olive oil. Pulse until you get a smooth paste.
- Add the chicken thighs and drumsticks to a medium bowl along with the marinade. Use your hands to rub the marinade into the chicken and then set aside for 30 minutes or up to overnight covered in the fridge.
- Preheat the oven to 350F.
- After the chicken has marinated, add 2 tablespoons of olive oil to an oven safe skillet over medium-high heat. When the pan is hot, turn to medium heat and add the drumsticks and chicken thighs, shaking off any excess marinade, skin side down. Cook until the skin is golden brown, about 5-7 minutes. Flip the chicken and cook for another 5 minutes and then remove the chicken to a plate or bowl and set aside.
- Once the chicken has been removed from the pan, add a cinnamon stick, pressed garlic, diced onion and the tomatoes. Cook for 5 minutes, stirring occasionally.
- Add the rice and stir well to coat with the oils in the pan.
- Stir in the chicken stock paste and water until fully combined and bring to a simmer. Once simmering, add the chickpeas in and stir. Then, add the chicken back in over top of the rice as well as any juices from the plate / bowl back to the pan as well.
- Cover the skillet with a lid or aluminum foil and transfer to the preheated oven and bake until the chicken is cooked through to 165F, about 30-35 minutes.
- Once the chicken is cooked through, remove from the oven and fluff the rice a bit with a fork.
- Serve topped with fresh lemon slices, Greek yogurt, pomegranate seeds, fresh cilantro and fresh mint.
Notes
- If you love this recipe, try our Oven Baked Chicken and Rice and Easy Marry Me Chicken Recipe
- This recipe is also great for meal prep! Cook, let completely cool and then portion into airtight containers to store in the fridge.
