Harissa Chicken with Labneh, Roasted Red Peppers and Red Onion

Name: Harissa Chicken with Labneh, Roasted Red Peppers and Red Onion
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Middle Eastern
Ingredients: 1 lemon; 1 ½ tbsp harissa paste; 4 large bone-in, skin-on chicken thighs; Salt and freshly ground black pepper; 1 red onion, peeled and cut into 8 wedges; 2 tbsp olive oil; 4 heaped tbsp labneh; 4 chives, finely chopped; Salt and freshly ground black pepper; 4 jarred roasted red peppers, cut into strips; 4 chives, finely chopped; 2 spring onions, finely chopped; 15g toasted Marcona almonds; Warm crusty bread; Fully-prepared mixed leaf salad and/or tenderstem broccoli

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This super simple Harissa Chicken, is one of my favourite ways to cook chicken thighs. Imagine tender chicken thighs with irresistibly crispy, crunchy skin, marinated in spicy, smoky harissa, served on top of creamy chive-infused labneh, roasted onions, sweet peppers and zesty lemon, sprinkled with crunchy, buttery almonds… What’s not to love?

I know that the name ‘Harissa Chicken, Labneh, Roasted Red Peppers and Red Onion’ makes this dish sound rather fancy, but, trust me, it is actually really easy. Don’t be put off by the cooking time either - it is the oven doing all the hard work! I cook chicken thighs all the time, they are such a good go-to, so easy to cook and they just come out perfectly every time with gorgeously crispy skin. My latest way of doing them is to cover the chicken in harissa paste which you can pick up in most shops now. It’s so delicious and such an easy way to get so much flavour into the chicken. Trust me, you’re going to love this Harissa Chicken.

If you want to make your own labneh, you could use my deliciously creamy Garlic Labneh, but you really don’t have to (and if you can’t find it in the shops, thick Greek yoghurt works really well). Just don’t forget to get some warm crusty bread or soft flatbreads to mop up every last morsel…

Why you will love this Spiced Harissa Chicken recipe:

It is super simple and fuss-free - the oven does most of the work!
It is versatile - you can serve with warm crusty bread and salad or make a delicious rice/grain salad.
It is full of flavour and texture thanks to the crispy chicken skin, spicy harissa, sweet roasted peppers, creamy labneh, herby chives, zesty lemon and crunchy almonds.
It is a delicious way to eat more vegetables.

Ingredients:

Lemon - this harissa chicken recipe uses the whole lemon (zest and slices) creating the most delicious zesty flavours and avoiding food waste!

Harissa paste - I always have a jar of this North African spicy, smoky, garlicky chilli paste in my larder. It packs in so much flavour - not just in this harissa chicken, but in all sorts of dishes (I love it swirled through yoghurt or mayonnaise for a quick dip).

Chicken thighs - opt for large, plump chicken thighs from free-range chickens (bone-in have so much flavour and keeping the skin-on gives the most incredible crispy texture).

Salt - this adds flavour and creates the most delicious crispy skin on the harissa chicken thighs.I recommend Maldon Salt Flakes. Both their chilli and garlic flavours would be delicious too.

Black pepper - this adds a subtle warmth. You could use mixed peppercorns for a more complex flavour.

Red onion - this has a more subtle flavour than white onions, but you can use them interchangeably in this harissa chicken recipe.

Jarred roasted red peppers - these sweet, smoky peppers are a store cupboard staple in my house (try to choose the ones stored in oil instead of brine). They are a super quick way of adding flavour to all sorts of dishes.

Olive oil - this adds a mild, fruity flavour to the harissa chicken and roasted onions. You could use a flavoured rapeseed oil too - Borderfields have some lovely flavours.

For the labneh:

Labneh - this double-strained yoghurt has a deliciously thick, creamy texture which is the perfect base for this harissa chicken.

Chives - these add a mild, subtle onion flavour to the labneh.

Spring onions - these add a mild onion flavour and pop of colour.

Marcona almonds - these are the crème de la crème of almonds with a sweet flavour and soft, almost buttery, texture. They add a delicious crunch to this harissa chicken dish.

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Substitutions and Variations:

Chicken: I have used skin-on chicken thighs as I love the crispy texture, but you could use skin-less, boneless chicken thighs if you prefer. Chicken breasts would also work really well - just remember that you would need to adjust the cooking time for both of them to ensure the chicken doesn’t dry out. The flavours in this recipe work really well with other proteins - salmon fillets or cod loins would also be delicious (they will cook much quicker and would need to be added to the roasting tin later on).

Harissa: I have used a classic harissa for my harissa chicken, but you can get all sorts of flavours and have fun trying out rose or apricot varieties. Alternatively, pesto would be delicious too - although it would have a very different flavour profile (more herby-garlicky than spicy).

Extra vegetables: I have roasted off onions with the chicken thighs and used ready-roasted peppers, but you could easily add more veggies to the tin. You could add sliced peppers if you wanted to roast your own - or aubergines and courgettes if you wanted to go for some ratatouille-vibes. You could also throw in some baby potatoes too.

For the labneh:

Labneh: I have served my harissa chicken on a plate of labneh because I love the thicker, creamier texture and tangy, salty flavour. You could swap for thick Greek yoghurt or sour cream and chive dip, if you prefer.

Garlic: harissa has garlic in it so I haven’t felt the need to add any more. However, if you like a stronger garlic flavour, you could add a roasted garlic clove or two to the labneh and mix well to combine.

Fresh herbs: I have used chives in this recipe but freshly chopped coriander and/or parsley would both work really well too. Mint would give a lovely fresh flavour. You could also sprinkle the chicken thighs with some za’atar (a dried herb and spice mix) before roasting for extra flavour.

Marcona almonds: these really are the most amazing almonds you will ever eat, with a sweeter, softer (almost buttery flavour and texture) that makes this harissa chicken taste very special. You could swap for regular almonds or other nuts like hazelnuts, cashews or pine nuts (make sure you toast them to bring out the flavour).

Directions:

Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

ONE: Pop the chicken thighs in a bowl and add the harissa, half of the lemon zest with salt and pepper. Mix well.

TWO: Pop the onion wedges and chopped red peppers into a roasting tin and lay the lemon slices on top.

THREE: Using tongs, place the chicken thighs on top, skin-side up. Drizzle the whole tray generously with olive oil, then sprinkle with sea salt - paying particular attention to the chicken skin (the salt will help it go crispy).

FOUR: Roast in the oven for about 45-50 minutes - or until the chicken is crispy and cooked through. Place on top of the herbed labneh and enjoy with bread and almonds on top.

Cooking Tips:

Slicing jarred peppers: this can be a fiddly task so I tend to use sharp kitchen scissors for ease.

Balancing flavours: harissa is a rather fiery paste - if you feel the dish is a bit too hot, simply drizzle with a little honey for sweetness and squeeze over some more lemon juice.

Make ahead: you could prep the chicken in advance and leave to marinate in the harissa-lemon covered in the fridge overnight. This would help intensify the flavour too.

Frequently Asked Questions

What is harissa?

One of my favourite store cupboard essentials! In all seriousness, harissa is a delicious smoky, spicy chilli pepper paste from Tunisia that is popular in North African and Middle Eastern cuisine. It is super easy to whizz up your own in a blender using roasted peppers, spices (recipes vary but they often have cumin, coriander and caraway seeds), herbs, chillies and olive oil - or you can buy a jar readymade (there is never any judgement from me!). It can be used in SO many different ways; as a marinade (like in this harissa chicken), stirred through soups, sauces and tagines, swirled through yoghurt or hummus for a spicy dip, spread on toast - the list goes on (my latest obsession is adding a generous dollop to shakshuka for a deliciously smoky, spicy brunch).

What is the difference between labneh and yoghurt?

Although you can use both in this harissa chicken recipe, there are a few noticeable differences. Firstly, labneh is much thicker and creamier than yoghurt as it is double strained (so has less liquid whey) - its consistency is closer to that of whipped cream cheese. It also has a more tangy, salty flavour which is similar to feta (in many Middle Eastern recipes, it is actually viewed as a sort of cheese).

More FAQs

Do I have to use bone-in, skin-on chicken thighs for this Harissa Chicken?

I like to use bone-in chicken thighs as they have more flavour and the crispy chicken skin gives the most delicious texture - but you could use skin-less, boneless chicken thighs if you prefer. Chicken breasts also work well - remember that you need to adjust the cooking time for both of them to ensure the chicken doesn’t dry out. The flavours in this recipe work really well with other proteins - salmon fillets or cod loins would also be delicious (they will cook much quicker and would need to be added to the roasting tin later on).

What can I serve with this Harissa Chicken?

This harissa chicken is one of those dishes that can be served with so many different sides depending on what you fancy, need to use up or already have to hand. I love it served like this with the Labneh, Roasted Red Peppers and Red Onion, then you can serve some warm crusty bread or soft flatbread alongside ( ideal for mopping up all those incredible harissa chicken pan juices and the creamy labneh). It is equally good with a crisp mixed leaf salad, crunchy tenderstem broccoli, or some sort of rice or grain salad (couscous, bulgur wheat and quinoa salads all work really well).

Other recipes you might enjoy:

If you like the sound of my Harissa Chicken, I have so many other delicious recipes for you to try! My Harissa Cod with Cherry Tomatoes is the ultimate weeknight winner - packed full of flavour and texture (thanks to the smoky harissa, zesty lemon, herby za’atar and sweet and juicy tomatoes), made in one tin and ready in just 30 minutes. If you want more chicken inspiration, my Harissa Yoghurt Chicken with Couscous is also not one to miss. I love making it for lunch when I am working from home (the herby drizzle is seriously good).

If you want to learn how to make your own labneh, check out my deliciously creamy Garlic Labneh. It is ideal for using as a base in this harissa, as well as a dip for crisps, breadsticks and crudités (I once made it for a drinks party and now have requests every time!). Speaking of homemade dips, don’t miss my Whipped Ricotta Cheese - it is topped with the most incredible combination of honey, chilli flakes and fresh mint which makes it look (and taste) really special, although it is super easy!

Made this recipe and loved it?

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