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Harissa Chicken

Updated: Jun 7, 2023



Ingredients:

2 pounds chicken (boneless or bone-in)

Peel & juice of 1 orange (+ more juice to equal 1 cup)

1 tablespoon of The Spice Apothecary’s Harissa Seasoning

1 tablespoon of honey

2 garlic cloves, diced

¼ cup OVOO + more for pan

1 large shallot, diced

4-6 large pitted dates, chopped

1 - 14.5 ounce can of chickpeas, drained

1 cup of chicken stock


For the marinade:

Peel the orange in wide strips using a potato peeler. Be careful to just peel off the skin and not the bitter pith. Whisk together the orange juice, harissa seasoning, honey, garlic, & ¼ cup of olive oil. Add marinade & the chicken to a gallon zip-top bag.

Marinate for at least 2-3 hours but longer is better. You can marinate the night before you plan to cook for the best flavor. Reserve marinade after removing the chicken.


To a large pan heated over medium heat, drizzle OVOO and add in the shallot, dates and orange peel. Saute for about 3-5 minutes until slightly browned. Add in the drained chickpeas. Cook for another 3-4 minutes and remove ingredients to a bowl and set aside.


If using boneless chicken, cube into uniform 1”-ish cubes and add chicken to the pan for 5 minutes and until lightly browned on all sides. Cook in batches so the chicken is not overcrowded.

Remove chicken from pan and deglaze with the marinade. Add in one cup of chicken stock. Bring to a boil and scrape up any bits from the bottom of the pan. Reduce to a simmer and add in the chickpea mixture as well as the chicken.

Simmer boneless chicken 20 - 25 minutes until the chicken is tender & the sauce is reduced by half. Be sure the chicken reaches an internal temperature of 170 degrees.


If using bone-in chicken, add chicken to the pan for 8-10 minutes and until lightly browned on all sides. Cook in batches so the chicken is not overcrowded.

Remove chicken from pan and deglaze with the marinade. Add in one cup of chicken stock. Bring to a boil and scrape up any bits from the bottom of the pan. Reduce to a simmer and add in the chickpea mixture as well as the chicken.

Simmer bone-in chicken 20 - 25 minutes until the chicken is tender & the sauce is reduced by half. Be sure the chicken reaches an internal temperature of 170 degrees.


Season to taste and serve with Israli couscous or naan bread.



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