Harissa Chicken Bowl

Name: Harissa Chicken Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Algerian
Ingredients: 2 lb chicken breast, cut into strips; 2 tbsp harissa paste; 4 tbsp olive oil; 1 lemon, juiced; 4 cloves garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper; 2 zucchini, diced; 1 bell pepper, diced; 2 cups cherry tomatoes, halved; 2 cups cooked quinoa; 4 tbsp tahini; 1/2 cup water; 1 cucumber, diced; 1/4 cup pomegranate seeds; 2 tbsp fresh mint, chopped

A vibrant North African bowl with harissa-spiced chicken, roasted vegetables, and a tahini drizzle.

50 minEasyServes 4420 cal/serving

AlgerianLunchOvenStandard

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Ingredients

2 lb chicken breast, cut into strips
2 tbsp harissa paste
4 tbsp olive oil
1 lemon, juiced
4 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
2 zucchini, diced
1 bell pepper, diced
2 cups cherry tomatoes, halved
2 cups cooked quinoa
4 tbsp tahini
1/2 cup water
1 cucumber, diced
1/4 cup pomegranate seeds
2 tbsp fresh mint, chopped

Instructions

1

Preheat oven to 400°F.
2

In a bowl, mix 2 tbsp harissa paste, 4 tbsp olive oil, 1 juiced lemon, 4 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper.
3

Toss 2 lb cut into strips chicken breast with half of the harissa mixture and spread on a sheet pan. Roast for 15-18 minutes until internal temperature reaches 165°F.
4

On a separate sheet pan, toss 2 diced zucchini, 1 diced bell pepper, and 2 cups halved cherry tomatoes with remaining harissa mixture. Roast alongside chicken for 15-18 minutes.
5

In a small bowl, whisk 4 tbsp tahini with 1/2 cup water until smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper.
6

Divide 2 cups cooked quinoa into bowls. Top with roasted chicken, vegetables, 1 diced cucumber, and 1/4 cup pomegranate seeds.
7

Drizzle with tahini dressing and garnish with 2 tbsp chopped fresh mint.

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Questions

How long does Harissa Chicken Bowl take?

As written, 50 minutes: 20 of prep and 30 of cooking. The longest single stretch is step 3 (18 minutes): "Roast for 15-18 minutes until internal temperature reaches 165°F."

What temperature do I cook Harissa Chicken Bowl at?

For Harissa Chicken Bowl, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 18 minutes, in step 3. The target internal temperature is 165 F (about 75 C), given in step 3. A probe thermometer removes the guesswork.

What can I use instead of tahini in Harissa Chicken Bowl?

The entry for Harissa Chicken Bowl calls for 4 tbsp tahini. In its place: Unsweetened sunflower seed butter or cashew butter is the closest. Smooth natural peanut butter works where its flavor will not fight the dish.

Can I use chicken thighs instead of chicken breasts in Harissa Chicken Bowl?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Harissa Chicken Bowl uses 2 lb chicken breast, cut into strips.

Can I make Harissa Chicken Bowl less spicy?

Yes. The heat in Harissa Chicken Bowl comes from 2 tbsp harissa paste. For a milder plate, start with half the harissa and add more to taste at the end; nothing else in the method changes.

Serve it with

Roasted Cauliflower with Harissa and Pomegranate side
Beet and Olive Salad salad
Harira Soup soup

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