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Moroccan Harissa Chicken with Mint Chimichurri

Bold Moroccan Harissa Chicken with Zesty Mint Chimichurri

Experience the bold flavors of Moroccan Harissa Chicken with refreshing Mint Chimichurri, a quick and satisfying meal that captivates the senses.
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Prep Time 30 minutes
Cook Time 25 minutes
Marination Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Moroccan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Skin-on, Bone-in Moroccan Chicken Thighs
  • 3 tablespoons Harissa Paste For a fresher taste, consider making homemade harissa.
  • 1 teaspoon Smoked Paprika Best not to substitute for maximum flavor.
  • 1 teaspoon Ground Cumin Essential for the Moroccan theme.
  • 1 teaspoon Ground Coriander Essential for the Moroccan theme.
  • 3 cloves Garlic Fresh garlic preferred.
  • 2 tablespoons Lemon Juice Fresh lemons yield the best results.
  • 1 teaspoon Lemon Zest Fresh lemons yield the best results.
  • 2 tablespoons Olive Oil Opt for high-quality extra virgin.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
For the Mint Chimichurri
  • 1 cup Fresh Mint Leaves
  • 1/2 cup Cilantro
  • 1/2 cup Parsley
  • 1 small Shallot Green onions can substitute.
  • 2 cloves Garlic Fresh is always preferred.
  • 2 tablespoons Red Wine Vinegar Apple cider vinegar is a valid substitute.
  • 1/2 teaspoon Red Pepper Flakes Adjust according to taste preference.

Equipment

  • skillet
  • food processor
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. In a bowl, combine harissa paste, smoked paprika, cumin, coriander, minced garlic, lemon juice, lemon zest, olive oil, salt, and pepper. Rub this mixture over chicken thighs and marinate for at least 30 minutes.
    Moroccan Harissa Chicken with Mint Chimichurri
  2. Heat a large skillet over medium-high heat. Add olive oil and sear the marinated chicken thighs skin-side down for 5-7 minutes until crispy. Flip and cook for another 4-5 minutes.
    Moroccan Harissa Chicken with Mint Chimichurri
  3. If using an oven-safe skillet, preheat the oven to 375°F. Transfer skillet to the oven and bake until chicken reaches an internal temperature of 165°F, about 15-20 minutes.
    Moroccan Harissa Chicken with Mint Chimichurri
  4. While chicken is baking, prepare the mint chimichurri by blending mint, cilantro, parsley, shallot, garlic, red pepper flakes, and red wine vinegar in a food processor until coarsely blended. Season with salt and pepper.
    Moroccan Harissa Chicken with Mint Chimichurri
  5. Remove chicken from the oven, let rest for a few minutes. Serve over rice or couscous with mint chimichurri drizzled on top and lemon wedges for garnish.
    Moroccan Harissa Chicken with Mint Chimichurri

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 120mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

For the best flavor, marinate the chicken overnight. Adjust spice levels to personal preference. Leftovers can be enjoyed reheated or cold in salads.

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