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Is There Anything Lemon Harissa Chicken *Can't* Do?

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The flavors in this Lemon Harissa Chicken are traditionally Moroccan, but to limit this recipe to just North African cuisine wouldn't do it justice. Marinated in red harissa, garlic, and lemon juice, then sautéed and tossed with paprika-spiked roasted peppers and onions, the result is a chicken and vegetable dish that could easily find its way into just about any weeknight staple.

Lemon Harissa Chicken
Lemon Harissa Chicken

Toss it with pasta, use it as the filling for fajitas (a dollop of Greek yogurt would work well in lieu of sour cream!), serve it over rice as the recipe suggests, or just eat it as-is.

It only takes about 30 minutes to throw together once you've marinated the chicken, but to cut time, you could also cook the vegetables in the pan with the chicken—it's hard to go wrong here. As our recipe tester put it, "This dish delivers a ton of flavor with minimal effort." We couldn't agree more!

Lemon Harissa Chicken

Lemon Harissa Chicken

Holly Holly
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Serves 6

For the chicken and marinade:

  • 3 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • Juice of 1 lemon
  • 2 tablespoons finely chopped fresh rosemary
  • 1 teaspoon paprika
  • 2 tablespoons harissa
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 4 boneless skinless chicken breasts cut into 1 1/2 inch cubes
  • 3/4 cup plain Greek yogurt
  • 1 tablespoon Flat leaf parsley, finely chopped for garnish
  • 1 tablespoon Green and black olives, sliced for garnish (optional)
  • 1 tablespoon Capers, for garnish (optional)

For the roasted vegetables:

  • 1 yellow pepper
  • 1 red pepper
  • 1 red onion
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
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How will you be serving Lemon Harissa Chicken? Tell us in the comments below!

Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Weeknight Cooking