I love this spicy aromatic paste, as it adds an insane flavor punch to my meat and fish marinades. A spoonful of this in any soup or stew enhances its taste tenfold. I have also added a dollop of Harissa on my roasted vegetables and enjoyed them till my eyes watered and sweat beaded out on my forehead. Of course, you can tone down the heat by adjusting how much Harissa paste you add, but what can I say, I like it hot!
Reasons why I love this recipe
It uses pantry ingredients and one Harissa paste which is easily available in supermarkets. It is always available in my pantry and I bet, soon it will be in yours too! It has a strong presence, which means the chicken thighs absorb the flavors quickly and you can marinate it for as little or as long as you like. The Harissa paste is quite fiery but you add some honey and lemon wedges to balance the heat. So that even kids can also enjoy it. One dish is for the marinade, and one oven-safe dish is for cooking. Zero grimacing at the pile of dishes stacked in your sink. After the meat is marinated and other items chopped and assembled, the cooking time is hands-free giving you time to whip up a quick mint yogurt or couscous to go with the chicken. It is versatile. Add any other veggies that you have on hand. You can portion it out and store it in the freezer as a part of your meal prep for the coming week.
If you love this Harissa chicken dish and spicy aromatic marinades are your thing, don’t forget to check out my Peri Peri Chicken Recipe. Baked chicken thighs can be stored in the refrigerator for 2-3 days and reheated in a microwave or an oven. This works for freezing any leftovers too. Just ensure that the cooked meat cools down to room temperature before freezing it or placing it in the fridge. Leftovers can also be shredded or chopped and used in sandwiches, pita pockets, tacos and salads and make for a happy lunch box the following day.
