Spicy Harissa Chicken Thighs with Olives: A Flavor Explosion

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:

1. Preheat your oven to 350°F (175°C).
2. Make Gremolata: Combine parsley, cilantro, lemon juice, lemon zest, and crushed garlic in a bowl. Set aside.
3. Prepare Chicken: Place the chicken thighs, garlic cloves, and mixed olives in a large baking dish.
4. 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.
5. Roast: Cover the baking dish tightly with foil and roast for one hour.
6. 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.
7. 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.