Harissa Spiced Chicken with Lemon & Pomegranate: Bold, Bright, and Flavorful

Why This Dish Is a Showstopper

Spicy, smoky, tangy, and just a little sweet—Harissa Spiced Chicken with Lemon Pomegranate brings together everything you want in a dish. The North African harissa paste delivers heat and depth, while fresh lemon and juicy pomegranate seeds add brightness and color.

This dish is elegant enough for dinner parties but easy enough for weeknights. It pairs beautifully with couscous, flatbread, or even a crisp salad. And thanks to the bold marinade, the chicken stays juicy and flavorful to the last bite.

What Is Harissa and Why Use It?

Harissa is a Tunisian chili paste made from roasted red peppers, garlic, oil, and spices. It’s spicy but not overwhelming, and packed with earthy, smoky flavor. Here’s why it works so well here:

• Adds depth and heat without overpowering
• Blends beautifully with citrus and honey
• Pairs well with both white and dark chicken meat
• Acts as both a marinade and a glaze

You can find harissa at most grocery stores or make your own at home.

Ingredients With Measurements

Serves 4

For the Chicken:

• 4 boneless, skin-on chicken thighs or breasts
• 2 tablespoons harissa paste
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon smoked paprika
• 1 tablespoon honey
• ½ teaspoon salt
• ¼ teaspoon black pepper

For Serving:

• ½ cup pomegranate seeds
• 2 tablespoons chopped fresh parsley or mint
• 4 lemon wedges (for garnish)

Optional: plain Greek yogurt or labneh on the side

How to Make It: Step-by-Step

Step 1: Marinate the Chicken

In a bowl, mix together the harissa paste, olive oil, lemon juice, zest, honey, paprika, salt, and pepper. Coat the chicken thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, up to overnight for deeper flavor.

Step 2: Sear and Cook

Preheat oven to 400°F (200°C). Heat a cast-iron skillet or oven-safe pan over medium-high heat.

Add a bit of oil, then place chicken skin-side down. Sear for 3–4 minutes until nicely browned. Flip, then transfer the pan to the oven and roast for 15–18 minutes, or until the internal temp reaches 165°F.

For boneless breasts, cook time may be slightly shorter—check around 12–14 minutes.

Step 3: Rest and Plate

Let the chicken rest for 5 minutes. Transfer to a plate and spoon over pan juices.

Top with pomegranate seeds, chopped parsley or mint, and serve with lemon wedges. Add a dollop of yogurt for a cooling touch.

Serving Suggestions

This dish pairs well with:

• Herbed couscous or quinoa
• Roasted carrots or cauliflower
• Warm pita or flatbread
• Cucumber salad with yogurt and dill
• A dry white wine or citrusy spritzer

For a stunning presentation, serve on a platter and scatter extra pomegranate and herbs on top.

Tips for Success

• Use skin-on chicken thighs for the juiciest results.
• Let the chicken rest before slicing—it locks in moisture.
• Don’t skip the honey—it balances the heat.
• If harissa is very spicy, reduce to 1 tablespoon and add more honey.
• Make extra marinade and brush on halfway through cooking for more flavor.

Creative Variations to Try

Want to put a twist on the recipe? Try these:

• Use bone-in drumsticks and bake for 35–40 minutes.
• Add roasted chickpeas or olives before roasting.
• Swap chicken for salmon fillets—roast for 12–15 minutes.
• Marinate tofu or paneer for a plant-based version.
• Mix pomegranate molasses into the glaze for extra tang.

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FAQs

1. What does harissa taste like?

Harissa is bold, smoky, and spicy. It’s made from roasted red peppers, hot chiles, garlic, and spices like cumin and coriander. It adds heat, but also depth and warmth. It’s more flavorful than just plain hot sauce.

2. Is harissa very spicy?

It depends on the brand. Some are mild, some are fiery. Taste yours before using. If it’s strong, reduce the amount in the recipe and balance with more honey or lemon juice to mellow the heat.

3. Can I use chicken breasts instead of thighs?

Yes, absolutely. Just adjust the cook time—boneless breasts may only need 12–14 minutes in the oven after searing. Make sure they reach 165°F inside and rest before slicing.

4. Can I grill the chicken instead?

Yes! Marinate as directed. Then grill over medium heat for about 5–6 minutes per side. Brush with extra marinade or glaze near the end for that shiny, spicy finish.

5. What’s a good side dish with this?

Couscous, bulgur wheat, or basmati rice all work well. You can also serve with roasted veggies, hummus, or a chilled cucumber-yogurt salad to cool the spice.

6. Can I make it dairy-free?

The dish is naturally dairy-free unless you add yogurt for serving. Just skip the yogurt or use a plant-based alternative like coconut yogurt or oat-based labneh.

7. Can I use store-bought harissa?

Definitely. It’s convenient and widely available. Look for it in the international aisle or condiment section. Taste it first to adjust spice level and sweetness as needed.

8. How can I make it less spicy?

Cut back the harissa to 1 tablespoon and add more honey. You can also mix in plain tomato paste to dilute the spice without losing texture.

9. What protein can I substitute for chicken?

Salmon, shrimp, tofu, lamb, or even roasted chickpeas work great with this marinade. Adjust cooking times based on the protein and avoid overcooking.

10. Can I meal prep this recipe?

Yes! Marinate and roast the chicken ahead of time. Store in the fridge for up to 4 days. Reheat gently and top with fresh herbs and pomegranate before serving.