Description
These Harissa Chicken Bowls combine tender marinated chicken thighs cooked to a perfect sear with roasted spiced sweet potatoes, fresh veggies, and a flavorful harissa aioli. This vibrant dish layers the smoky heat of harissa with honey’s sweetness and a bright lemon finish, served over wholesome brown rice for a balanced, nutritious meal that’s ready in under an hour.
Ingredients
Chicken and Marinade
- 1.25 lb boneless skinless chicken thighs, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon harissa
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Sweet Potatoes
- 2 medium sweet potatoes, cubed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Sauce for Chicken
- 2 tablespoons butter
- 2 tablespoons honey
- 1 tablespoon harissa
- 2 tablespoons fresh lemon juice
- Olive oil for cooking
Additional Bowl Ingredients
- Cooked brown rice (about 2 cups cooked)
- Pickled red onions
- Cucumbers, thinly sliced
- Avocado, thinly sliced
- Harissa aioli
- Fresh herbs such as parsley, mint, or basil
- Lemon wedges, for serving
Instructions
- Marinate the chicken: In a medium bowl, combine the thinly sliced chicken thighs with olive oil, harissa, smoked paprika, dried thyme, garlic powder, honey, kosher salt, and pepper. Toss well to coat the chicken evenly. Cover and place in the refrigerator to marinate for at least 30 minutes and up to 24 hours to allow the flavors to penetrate the meat.
- Prepare the sweet potatoes and other elements: Preheat your oven to 425°F (220°C). Cube the sweet potatoes into bite-sized pieces and spread them evenly on a parchment-lined or well-greased baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with smoked paprika, dried thyme, garlic powder, kosher salt, and pepper. Using your hands, toss the potatoes to coat them thoroughly with the oil and spices.
- Roast the sweet potatoes: Place the baking sheet in the oven and roast the sweet potatoes for about 22 minutes. Then switch the oven to broil and roast for an additional 3 minutes, watching carefully to achieve crispy and caramelized edges without burning.
- Cook the chicken: Heat a cast iron or heavy-bottomed skillet over medium heat and add a splash of olive oil. Using a paper towel, blot any excess moisture from the marinated chicken to promote browning. Once the oil is hot, arrange chicken slices in a single layer without overcrowding. Increase heat to medium-high and cook the chicken undisturbed for 2-3 minutes per side until well browned and cooked through, about 8-10 minutes total. If moisture accumulates, carefully blot it with a paper towel to help the chicken sear instead of steam.
- Make the honey harissa sauce: Reduce heat to medium-low and add butter, honey, and harissa to the skillet with the chicken. Toss to combine and let it simmer for 1-2 minutes so the sauce thickens and coats the chicken beautifully. Finish by stirring in fresh lemon juice for brightness.
- Assemble the bowls: Spoon a generous serving of cooked brown rice into each bowl. Top with the honey harissa chicken, roasted sweet potatoes, sliced cucumbers, avocado, pickled red onions, and fresh herbs. Drizzle with harissa aioli and serve with lemon wedges on the side for extra zest.
Notes
- For homemade brown rice, rinse 1 cup of brown rice and cook it with 2 cups of water, simmering covered for about 45 minutes, then fluff with a fork.
- Pickled red onions can be made in advance by marinating thinly sliced onions in vinegar, sugar, and salt for at least 30 minutes.
- To make harissa aioli, mix mayonnaise with a spoonful of harissa paste and a squeeze of lemon juice.
- Chicken can be marinated up to 24 hours ahead for deeper flavor, but 30 minutes minimum is necessary.
- Use fresh herbs like parsley, mint, or basil for brightness and contrast to the spicy and sweet flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: North African / Mediterranean