Harissa Chicken: Bold, Spicy, and Packed with Flavour
Spice up your meals with Harissa Chicken, a dish that brings the bold, smoky heat of North African harissa paste to tender, juicy chicken. This flavourful recipe is a perfect balance of spicy, tangy, and aromatic, making it an exciting option for both weeknight dinners and special occasions. With the help of your Instant Pot, you can infuse the chicken with harissa’s rich, complex flavours in less time, creating a dish that’s both effortless and impressive.
The key to Harissa Chicken lies in the marinade, where the harissa paste is blended with garlic, lemon, and a touch of honey to create a deliciously spicy and tangy glaze. Once cooked, the chicken emerges tender and packed with flavour, with the harissa providing just the right level of heat. Serve it alongside couscous, roasted vegetables, or a fresh salad to complete this vibrant and satisfying meal.
Whether you’re a fan of bold, spicy dishes or looking to try something new, Harissa Chicken is a must-try recipe. It’s versatile enough for grilling, roasting, or air frying, and can be easily adjusted to your preferred spice level. With its rich flavours and minimal effort, this dish will quickly become a favourite in your home.
Prep Time:
5 mins
Cook Time:
35 mins
Servings:
4 servings
Ingredients
- 4-5 Chicken Thighs
- 500g Baby potatoes
- 3 Peppers, sliced into quarters
- 120g Yoghurt
- 225g Chorizo, sliced into chunks
Marinade:
- 75g Yoghurt
- 2 tbsp Harissa
- 1 Lemon, zest and juice
- 1 tbsp Honey
- Salt & pepper (to taste)
Spice mix:
- 4 tbsp Oil of choice
- Generous pinch of salt & pepper
- 1 tbsp of your favourite middle eastern style spice mix
- 2 tbsp Harissa
For serving:
- 160g Olives
- Tzatziki
- Chopped fresh dill, optional
Instructions
- Add your potatoes to your Instant Pot and cover with water. Pressure Cook for 5 minutes, followed by a quick pressure release. If you don’t have an Instant Pot you can use a saucepan for this stage.
- Meanwhile, combine the marinade ingredients in a bowl then add the chicken and set to one side.
- Combine your spice mix, and put half on to the cut peppers and the other half on the cooked drained potatoes.
- If using a dual drawer air fryer, put the peppers with potatoes in one side and the chicken in the other. Alternatively, if you only have a single drawer, cook the veg first, and then the chicken after.
- Air Fry the veg at 180°C for 30minutes and the chicken at 195°C for 15 minutes. (For dual drawers, don’t forget to select SyncFinish so the two drawers finish together!)
- When there is 5 minutes left of cooking, add the chopped chorizo around the chicken.
- Once the cook time finishes, plate up the crispy potatoes and pepper, top with the chicken and chorizo, then scatter over the olives, tzatziki and fresh dill.