Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Harissa Chicken with Labneh Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 64 reviews

Harissa Chicken with Labneh is a flavorful North African-inspired dish featuring crispy oven-roasted chicken thighs marinated in spicy harissa and lemon zest. Served with zesty labneh, roasted vegetables, and crunchy toasted almonds, this hearty meal offers layers of warm, tangy, and spicy flavors perfect for a comforting dinner.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Chicken & Marinade

  • 1 lemon
  • 1 1/2 tbsp harissa paste
  • 4 large chicken thighs (bone-in, skin-on)
  • Salt and freshly ground black pepper

Vegetables & Roasting

  • 1 red onion (peeled and cut into 8 wedges)
  • 2 jarred red peppers
  • 2 tbsp olive oil
  • 1 lemon (sliced)

Labneh & Garnish

  • 4 tbsp labneh (heaped)
  • 4 chives (finely chopped, divided)
  • 4 jarred roasted red peppers (cut into strips)
  • 2 scallions (spring onions, finely chopped)
  • 0.5 oz toasted Marcona almonds

Serving Suggestions

  • Warm crusty bread
  • Fully-prepared mixed leaf salad and/or tenderstem broccoli

Instructions

  1. Preheat Oven: Preheat your oven to 428°F (220°C/200°C fan) to prepare for roasting the chicken and vegetables.
  2. Prepare Lemon: Zest the lemon and divide the zest into two small bowls. Then, cut the lemon into slices for layering later.
  3. Mix Harissa Paste: Add the harissa paste to one of the bowls of lemon zest and mix thoroughly to create your marinade.
  4. Marinate Chicken: Place the chicken thighs in a large bowl and add the lemon-harissa marinade. Season generously with salt and freshly ground black pepper. Stir well to coat the chicken completely, using a utensil to avoid staining your hands with harissa.
  5. Layer Vegetables and Chicken: In a roasting pan, add the red onion wedges and chopped jarred red peppers. Lay the lemon slices on top. Using tongs, place the marinated chicken thighs skin-side up over the vegetables. Drizzle olive oil generously over the entire tray and sprinkle sea salt especially on the chicken skin to promote crispiness.
  6. Roast Chicken: Roast in the preheated oven for 45-50 minutes until the chicken is cooked through and the skin turns crispy. After 20 minutes, stir the onions gently, basting them with the pan juices to prevent burning. If some onions start to brown too quickly, tuck them under the chicken thighs to protect them.
  7. Prepare Labneh: While the chicken roasts, place the labneh in a small bowl. Add half of the chopped chives and the remaining lemon zest. Season with salt and freshly ground black pepper to taste, then mix well and set aside.
  8. Plate and Serve: Spread the prepared labneh on each serving plate. Arrange the sliced roasted red peppers, roasted onions, and lemon slices on top of the labneh. Place the crispy roasted chicken thighs over the vegetables. Drizzle some of the flavorful harissa chicken pan juices over the top for added moisture and taste. Finally, sprinkle with remaining fresh chives, chopped scallions, and toasted Marcona almonds. Serve with warm crusty bread and a fresh mixed leaf salad or tenderstem broccoli for a complete meal.

Notes

  • Use tongs or a utensil when mixing harissa to avoid staining your hands.
  • Salting the chicken skin before roasting helps achieve a crispier texture.
  • Monitor the onions while roasting and tuck them under the chicken if they brown too quickly to prevent bitterness.
  • Variations: Substitute labneh with Greek yogurt if unavailable.
  • Leftover chicken is great for salads or sandwiches the next day.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: North African
  • Diet: Halal

Find it online: https://allyumcooks.com/harissa-chicken-with-labneh-recipe/