Harissa Chicken Bowls Recipe
Delicious and flavorful Harissa Chicken Bowls featuring tender harissa-marinated chicken served over pearl couscous or rice, topped with fresh vegetables, pickled onions, and a creamy garlic sauce for a vibrant, healthy meal.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: North African / Mediterranean
Ingredients
Scale
For the Harissa Chicken:
- 1.5–2 pounds chicken (mix of boneless skinless chicken thighs and cubed chicken tenders)
- 2–4 tablespoons Harissa paste (use 2 tablespoons per pound)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil plus extra for cooking
- Salt and pepper to taste
For the Bowls:
- Cooked pearl couscous or rice
- Diced cucumbers
- Cherry tomatoes, halved
- Lettuce or mixed salad greens
- Pickled red onions or dill pickles
- Creamy garlic sauce (from chicken kofta kebabs recipe) or a drizzle of sour cream or garlic aioli
- Fresh parsley leaves, diced
Instructions
- Prepare the grain: Start cooking the pearl couscous or rice according to package instructions so it is ready when the chicken is done.
- Prep the chicken: If using chicken thighs, trim any excess fat. If using chicken breast or tenders, cut into 2-inch pieces for even cooking.
- Marinate the chicken: In a large bowl, combine chicken pieces with harissa paste, lemon juice, olive oil, salt, and pepper. Mix thoroughly to coat the chicken evenly in the marinade.
- Cook the chicken: Preheat a large grill pan or non-stick skillet over medium-high heat. Lightly oil the pan. Add chicken in a single layer and cook undisturbed for 4-5 minutes until lightly browned. Flip and cook for an additional 3-5 minutes or until chicken reaches an internal temperature of 165°F (74°C) and is fully cooked through.
- Rest and slice: Remove chicken from heat and let rest for 5 minutes. If using thighs, slice thinly to serve.
- Prep toppings: While chicken rests, dice cucumbers, halve cherry tomatoes, chop parsley, and prepare any other desired toppings like pickled onions and greens.
- Assemble the bowls: Place a bed of cooked couscous or rice in each bowl or plate. Top with cooked harissa chicken, fresh vegetables, pickled onions, and greens. Drizzle with creamy garlic sauce or sour cream/aioli. Garnish with chopped parsley and serve immediately.
Notes
- Adjust the amount of harissa paste based on your preferred spice level.
- Use boneless skinless chicken thighs for juicier results or chicken tenders for quicker cooking.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- You can substitute pearl couscous with rice, quinoa, or your favorite grain.
- For a dairy-free option, skip the creamy garlic sauce or use a vegan alternative.
Keywords: Harissa chicken, chicken bowls, middle eastern chicken, spicy chicken, couscous bowl, healthy chicken recipe
Find it online: https://frommamamaya.com/harissa-chicken-bowls-recipe/
