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Harissa Chicken Thighs With Olives and Tomatoes

Harissa Chicken Thighs are oven-roasted with tomatoes, olives, garlic, and a rich harissa sauce.
Bone-in thighs stay tender while the tomato-harissa sauce develops deep flavor.
Finish with lemon, parsley, cilantro, and garlic gremolata for freshness.
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Prep Time 15 minutes
Course Main Course
Cuisine Mediterranean-Inspired / North African-Inspired

Ingredients
  

For the chicken:

  • 8 bone-in chicken thighs trimmed
  • 8 garlic cloves
  • 1 cup mixed olives
  • 1/4 cup tomato paste
  • 1 tablespoon harissa paste
  • 1 tablespoon brown sugar
  • 1/2 cup chicken stock
  • Salt to taste
  • Cracked black pepper to taste
  • 14 ounces Roma tomatoes preferably on the vine

For the gremolata:

  • 1/2 cup flat-leaf parsley chopped
  • 1/2 cup cilantro leaves chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 2 garlic cloves minced

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Prepare the gremolata by combining the chopped parsley, cilantro, lemon juice, lemon zest, and minced garlic in a small bowl. Mix well and set aside.
  • Arrange the chicken thighs, 8 garlic cloves, and mixed olives in a large baking dish.
  • In a small bowl, stir together the harissa paste, tomato paste, brown sugar, and chicken stock until combined.
  • Spoon the harissa mixture evenly over the chicken, garlic, and olives. Season with salt and cracked black pepper.
  • Cover the baking dish tightly with foil and roast for 1 hour.
  • Increase the oven temperature to 400°F (200°C). Carefully remove the foil and arrange the Roma tomatoes around the chicken.
  • Return the uncovered Harissa Chicken Thighs to the oven and roast for another 30 minutes, or until the chicken is fully cooked and the tomatoes are tender and lightly caramelized.
  • Check that the thickest part of the chicken has reached an internal temperature of at least 165°F (74°C), avoiding contact with the bone when measuring.
  • Spoon some of the tomato-harissa sauce over the chicken and finish generously with the prepared gremolata before serving.

Notes

For a less spicy version, reduce the harissa paste while keeping the tomato paste and chicken stock unchanged.
Boneless chicken thighs may also be used, but the cooking time will need to be reduced. Always use the internal temperature rather than the original cooking time as the final guide for doneness.
Serve these Mediterranean chicken thighs with couscous, rice, roasted potatoes, or warm flatbread to soak up the tomato and harissa sauce. A simple cucumber salad or leafy green salad also makes a refreshing side.