Experience a burst of Mediterranean flavors with our Spicy Harissa Chicken Thighs with Olives. This dish features succulent chicken thighs marinated in a zesty harissa sauce, paired with briny olives and sweet roasted tomatoes. It’s a perfect blend of spices and textures that will tantalize your taste buds and leave you craving more.
In our home, this Spicy Harissa Chicken Thighs recipe has quickly become a favorite. My husband, who loves bold flavors, can’t get enough of it. The first time I made it, the aroma filled the house, and our little ones eagerly gathered around the table. Now, it’s a go-to dish for family dinners and special gatherings, always met with eager anticipation and empty plates.
Why This Harissa Chicken Thighs
- Bold Flavors: The harissa paste brings a spicy kick, balanced by the sweetness of roasted tomatoes and the briny depth of mixed olives.
- Tender Chicken: Bone-in chicken thighs stay juicy and flavorful, absorbing the rich marinade.
- Vibrant Gremolata: A fresh gremolata of parsley, cilantro, lemon, and garlic adds a zesty finish that brightens the dish.
- Easy Preparation: Simple steps and minimal prep make this an effortless yet impressive meal.
- Versatile: Perfect for weeknight dinners or special occasions, and pairs beautifully with a variety of sides.
Ingredients:
- Chicken:
- 8 bone-in chicken thighs, trimmed (approx. 1.36 kg / 3 lbs)
- 8 garlic cloves, unpeeled (or peeled if preferred)
- 1 cup (140 grams / 0.31 lbs) mixed olives
- 1/4 cup (60 grams / 0.13 lbs) tomato paste
- 1 tablespoon (15 grams / 0.03 lbs) harissa paste
- 1 tablespoon (12 grams / 0.026 lbs) brown sugar
- 1/2 cup (120 ml / 0.25 lbs) chicken stock
- Salt and cracked black pepper to taste
- 14 oz (400 grams / 0.88 lbs) roma tomatoes, preferably on the vine
- Gremolata:
- 1/2 cup (30 grams / 0.066 lbs) flat-leaf parsley, chopped
- 1/2 cup (30 grams / 0.066 lbs) cilantro leaves, chopped
- 1 tablespoon (15 ml / 0.033 lbs) lemon juice
- 1 tablespoon (6 grams / 0.013 lbs) lemon zest, shredded
- 2 garlic cloves, crushed
Directions:
- Preheat your oven to 350°F (175°C).
- Make Gremolata: Combine parsley, cilantro, lemon juice, lemon zest, and crushed garlic in a bowl. Set aside.
- Prepare Chicken: Place the chicken thighs, garlic cloves, and mixed olives in a large baking dish.
- Mix Marinade: In a small bowl, mix together the harissa paste, tomato paste, brown sugar, and chicken stock. Spoon this mixture over the chicken, garlic, and olives. Sprinkle with salt and cracked black pepper.
- Roast: Cover the baking dish tightly with foil and roast for one hour.
- Add Tomatoes: Increase the oven temperature to 400°F (205°C). Uncover the dish, add the roma tomatoes, and roast for an additional 30 minutes, or until the chicken is fully cooked and the tomatoes are tender.
- Serve: Remove from the oven and serve hot, topped with the fresh gremolata.
Notes:
- Substitutions: You can use boneless chicken thighs if preferred; adjust the cooking time accordingly.
- Tips: For a milder version, reduce the amount of harissa paste. Serve with couscous, rice, or crusty bread to soak up the delicious juices.
- Nutritional Information: This dish is rich in protein and packed with vitamins from the fresh herbs and tomatoes.
