Moroccan-style Harissa Chicken and Potato Bake is the perfect dinner idea that requires minimal effort yet is irresistibly delicious! It’s one of those dishes where the oven does the hard work for you. This recipe is very flavorful with a slightly spicy kick.
WHAT IS HARISSA CHICKEN AND POTATO BAKE
This Harissa Chicken and Potato Bake is a combination of juicy chicken thighs covered in a delicious harissa marinade, baked on top of spiced potatoes. The result is a very flavorful Moroccan-style dish that requires minimal effort and preparation on your part.
INGREDIENTS YOU’LL NEED
- Chicken thighs: Choose skin-on, bone-in chicken thighs for the best results.
- Chicken marinade: You’ll need harissa paste, lemon, honey and garlic cloves for the best harissa chicken marinade.
- Potatoes: Choose baby potatoes and quarter them for even and quick baking.
- Spices: Use Moroccan-style spices to give this dish a unique taste. I used paprika, cumin, coriander, cayenne pepper, salt and black pepper.
- Olive oil: Use olive oil suitable for baking.
- Parsley: Finely chop fresh parsley for garnish.
HOW TO MAKE HARISSA CHICKEN AND POTATO BAKE
Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.
Step 1: Prepare the chicken. In a large bowl, mix harissa paste, lemon zest, lemon juice, honey, and minced garlic to create a marinade. Coat the chicken thighs thoroughly and set aside. For a flavour boost, let them marinate for at least 30 minutes or refrigerate for a few hours.
Step 2: Prepare the potatoes. Toss the baby potatoes with paprika, cumin, coriander, cayenne pepper, salt, pepper, and olive oil in a large mixing bowl. Ensure the potatoes are evenly coated with spices.
Step 3: Assemble the dish. Spread the spiced potatoes evenly in a large baking dish or tray lined with parchment paper. Place the marinated chicken thighs on top, skin-side up.
Step 4: Bake. Preheat your oven to 400°F (200°C). Bake for about 40 minutes, then cover with foil and bake for an additional 20 minutes or until the chicken is cooked through and the potatoes are tender.
Step 5: Garnish and serve. Once out of the oven, sprinkle the dish with freshly chopped parsley. Serve it with the refreshing accompaniment of Moroccan Tomato Side Salad. Enjoy!
STORING AND FREEZING
To store: Store leftovers in an airtight container in the fridge for up to three days.
To freeze: Wrap the dish securely, ensuring it’s freezer-friendly, and place it in the freezer for up to three months.
- Marinate for maximum flavour: Give the chicken time to soak up the harissa marinade for an extra burst of flavour.
- Perfectly spiced potatoes: Ensure each potato gets a good coating of the spice mix for a uniform and delicious taste.
- Crispy skin: For an irresistible crunch, finish the dish under the grill for a few minutes after baking.
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Can I use boneless chicken thighs?
Yes, you can. Please remember that boneless chicken thighs won’t be as juicy as those with the bone in. Adjust the cooking time to ensure the chicken cooks evenly without drying out.
Can I make this ahead of time?
Absolutely! Prepare everything, refrigerate, and pop it in the oven when you’re ready to enjoy.
Did you make it?
I would love to hear about your experience in the comments below!
Your feedback is valuable and helps me to continue creating delicious recipes that you will love.
So, don’t be shy, leave a comment and let me know how it turned out for you!