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).

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).

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

Harissa Chicken with Labneh, Roasted Red Peppers and Red Onion

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Juicy, tender Harissa Chicken thighs with creamy herby labneh and roasted vegetables. It's deliciously simple.

Author: Margie Nomura
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: Serves 4
Category: Chicken
Method: Oven
Cuisine: Middle Eastern

Ingredients

Scale

For the chicken:

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

For the labneh:

4 heaped tbsp labneh
4 chives, finely chopped
Salt and freshly ground black pepper

To plate:

4 jarred roasted red peppers, cut into strips
4 chives, finely chopped
2 spring onions, finely chopped
15g toasted Marcona almonds

To serve:

Warm crusty bread
Fully-prepared mixed leaf salad and/or tenderstem broccoli

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Instructions

Preheat the oven to 200C
Start by zesting the lemon. Divide the zest in half and pop into 2 small bowls. Cut the lemon into slices.
Add the harissa paste to one of the bowls and mix well.
Pop the chicken thighs into a large bowl and add the lemon-harissa mix. Season with salt and pepper. Give it a good stir to coat the chicken (you could use your hands but I don’t recommend that with harissa as it can really stain!).
Pop the onion wedges and chopped red peppers into a roasting tin and lay the lemon slices on top. 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).
Roast in the oven for about 45-50 minutes - or until the chicken is crispy and cooked through. Give the onions a good stir after 20 minutes, basting with the pan juices, to prevent them colouring too quickly (you don’t want them to burn and become bitter). If any look like they might, carefully tuck them under the chicken thighs.
Meanwhile, prepare the labneh: place the labneh in a bowl, add the chives and remaining lemon zest. Season to taste with salt and freshly ground black pepper and mix well to combine. Set aside.
To serve: spread the labneh onto a plate. Top with the sliced roasted red peppers, followed by the roasted onions and lemon slices. Add the crispy chicken thighs, then drizzle over the delicious harissa chicken juices from the tin. Sprinkle with freshly chopped chives, spring onions and toasted Marcona almonds.
Serve with warm crusty bread, if wished, and a crispy mixed leaf salad (or tenderstem broccoli). Enjoy!

Notes

Serving suggestions: I love serving this harissa chicken with a crisp green salad or crunchy blanched (or roasted) tenderstem broccoli and some warm crusty bread for mopping up all the juices. Alternatively, it is delicious served with all sorts of rice, couscous or bulgur wheat salads.

Find it online: https://desertislanddishes.co/harissa-chicken/