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Lemon Harissa Chicken

Lemon Harissa Chicken - Amazing North African chicken with red harissa, smoked hot chile peppers, tomatoes, garlic, cumin, coriander, caraway, & lemon.

Course Entree
Cuisine American, North African
Keyword Chicken, Harissa
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 6
Calories 349 kcal
Author Holly Sander


For The Chicken And Marinade

  • 3 tablespoons extra virgin olive oil
  • 4 garlic cloves, minced
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons paprika
  • 2 tablespoons spicy Harissa
  • 1 teaspoon salt and pepper
  • 4 boneless skinless chicken breasts, cut into 1 1/2-inch cubes
  • 3/4 cup plain Greek yogurt
  • Parsley finely chopped for garnish
  • Sliced green and black olives for garnish (optional)
  • Capers for garnish (optional)

For The Roasted Vegetables:

  • 2 tablespoons olive oil
  • 1 yellow pepper
  • 1 red pepper
  • 1 red onion
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika


  1. For the marinade, combine olive oil, garlic, lemon juice, rosemary, paprika, harissa, salt and pepper in a ziploc bag. Seal and mix the ingredients together.
  2. Add the cubed chicken. Refrigerate for at least 3 hours and up to 6 hours.
  3. Cut up the peppers and onions. Mix in 2 tablespoons of olive oil. Season with salt, pepper and paprika and mix together. Bake in a 400 degree oven for 18 minutes.
  4. While the veggies are roasting, pour the chicken and marinade into a sauce pan and cook on medium until chicken temperature is 165 degrees, about 8-10 minutes.
  5. Layer the roasted veggies over jasmine rice, then add the chicken and sauce. Finally add a dollop of Greek yogurt over the chicken, and garnish with parsley, sliced olives or capers.