Go Back
–+ servings
Harissa Infused Olive Oil Blend 250ml bottle
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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Mediterranean, Moroccan
Ingredients Equipment Method Notes

Ingredients
  

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.

Tried this recipe?

Let us know how it was!