Moroccan-Spiced Chicken with Harissa Blend Olive Oil

Juicy chicken thighs, sweet onions, tender carrots, and ripe tomatoes come together in a deeply savory pan sauce that feels both comforting and vivid. The Harissa Infused Olive Oil Blend brings chili heat, smoky paprika, warm spice, and bright citrus lift that wake up the whole skillet, making this an ideal weeknight dinner or Sunday dinner for anyone who loves bold flavor at the table.

Garden Infuzions

Moroccan-Spiced Chicken with Harissa Blend Olive Oil

Juicy chicken thighs roast with sweet onion, garlic, carrots, and tomatoes, then finish in a smoky-spiced pan sauce made with Harissa Infused Olive Oil Blend for a bold, cozy dinner with real warmth.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: Mediterranean, Moroccan

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 1/2 pounds bone-in skin-on chicken thighs
• 2 tablespoons Harissa Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon black pepper
• 1 large yellow onion sliced
• 4 cloves garlic minced
• 2 medium carrots cut into 1/2-inch coins
• 1 14.5-ounce can diced tomatoes
• 1/2 cup chicken broth
• 1 tablespoon tomato paste
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh cilantro

Equipment

• 1 large oven-safe skillet At least 12-inch size
• 1 Tongs For turning chicken
• 1 Wooden spoon For stirring sauce
• 1 Instant-read thermometer For checking doneness
• 1 Cutting board For prep
• 1 Chef’s knife For chopping vegetables

Method

 

Instructions

1. 1. Heat the oven to 400°F and place a rack in the middle position.
2. 2. Pat the chicken thighs dry and season them all over with salt, cumin, smoked paprika, coriander, cinnamon, and black pepper.
3. 3. Set a large oven-safe skillet over medium-high heat and warm the olive oil and Harissa Infused Olive Oil Blend.
4. 4. Sear the chicken thighs skin-side down until the skin turns deep golden, about 5 to 6 minutes, then flip and cook the second side for 2 minutes. Transfer the chicken to a plate.
5. 5. Add the sliced onion and carrots to the skillet and cook, stirring often, until the onion softens and picks up some color, about 5 minutes.
6. 6. Stir in the garlic and tomato paste and cook for 1 minute, then pour in the diced tomatoes and chicken broth, scraping up any browned bits from the pan.
7. 7. Return the chicken thighs to the skillet, nestling them into the sauce skin-side up.
8. 8. Transfer the skillet to the oven and roast until the chicken reaches 175°F and the sauce thickens slightly, about 25 to 30 minutes.
9. 9. Remove the skillet from the oven and spoon some of the sauce over the chicken. Stir in the lemon juice, parsley, and cilantro.
10. 10. Let the chicken rest for 5 minutes, then serve hot with the pan sauce spooned over the top.

Notes

For a slightly deeper sauce, let the onions cook until lightly browned before adding the garlic. The harissa blend carries the flavor here, so use a light hand with extra salt until the sauce is finished. Serve with couscous, rice, or flatbread to make the most of the pan juices.

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Recipe Tips

Pat the chicken dry before seasoning so it browns nicely, and let the onions soften fully before adding the tomatoes for a richer sauce. If the pan looks dry while the chicken roasts, add a splash of broth to keep the sauce glossy.

Serving Suggestions

Serve this chicken with fluffy couscous, rice, roasted potatoes, or warm flatbread to catch every bit of sauce. A simple cucumber salad or chopped herbs on top adds a fresh finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a spoonful of broth to loosen the sauce.

Variations

Swap in boneless chicken breasts for a leaner version, use chickpeas for a vegetarian skillet, or add olives and preserved lemon for a brighter North African-inspired finish.

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