Harissa Orange Chicken
This bold and vibrant Harissa Orange Chicken combines the smoky heat of North African harissa paste with the bright sweetness of fresh orange juice for an unforgettable glaze. Tender chicken thighs are roasted until caramelized and sticky, making this dish a stunning centerpiece for any weeknight dinner.
Juicy roasted chicken thighs coated in a fiery harissa and fresh orange glaze that caramelizes beautifully in the oven.
Nutrition per serving
Ingredients
chicken
marinade
Instructions
Make the Harissa Orange Marinade
In a medium bowl, whisk together the harissa paste, fresh orange juice, orange zest, honey, minced garlic, olive oil, and ground cumin until fully combined into a smooth and glossy marinade. Taste and adjust the heat level by adding more harissa if desired.
Marinate the Chicken
Pat the chicken thighs completely dry with paper towels and place them in a large zip-lock bag or shallow baking dish. Pour the marinade over the chicken, making sure every piece is well coated. Seal and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
Sear the Chicken
Preheat your oven to 400 degrees Fahrenheit. Heat a large oven-safe skillet over medium-high heat. Remove the chicken from the marinade, reserving the marinade. Sear the chicken skin-side down for 4 to 5 minutes until the skin is golden brown and crispy. Flip and sear for 2 more minutes.
Roast with the Glaze
Pour the reserved marinade over the chicken in the skillet and transfer to the preheated oven. Roast for 25 to 30 minutes, basting with the pan juices halfway through, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the glaze is thick and caramelized.
Rest and Serve
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. Spoon the reduced glaze from the pan over each piece. Garnish with fresh orange slices and chopped cilantro. Serve over couscous or with flatbread to soak up the flavorful sauce.
Substitutions
Common mistakes
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