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Harissa Chicken with Labneh, Roasted Red Peppers, and Red Onion Recipe

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4.3 from 51 reviews

This vibrant Harissa Chicken recipe combines succulent, spiced chicken thighs with creamy labneh and sweet roasted red peppers and onions. Finished with toasted Marcona almonds and fresh chives, it’s a flavorful and colorful dish perfect for a hearty dinner served alongside warm crusty bread and a fresh salad or steamed tenderstem broccoli.

Ingredients

For the Chicken

  • 1 lemon
  • 1 ½ tbsp harissa paste
  • 4 large chicken thighs, bone-in, skin-on
  • Salt and freshly ground black pepper, to taste
  • 1 red onion, peeled and cut into 8 wedges
  • 2 tbsp olive oil

For the Labneh

  • 4 tbsp labneh, heaped
  • 4 chives, finely chopped

To Plate

  • 4 jarred roasted red peppers, cut into strips
  • 4 chives, finely chopped
  • 2 spring onions, finely chopped
  • 15 g toasted Marcona almonds

To Serve

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

Instructions

  1. Marinate the Chicken: Zest and juice the lemon, then mix the juice with the harissa paste. Rub this mixture all over the chicken thighs and season them generously with salt and freshly ground black pepper. Let the chicken marinate for at least 15 minutes to absorb the flavors.
  2. Prepare the Pan: Heat the olive oil in a large skillet or frying pan over medium heat. Add the chicken thighs skin-side down, cooking for about 5-7 minutes until the skin is golden brown and crisp.
  3. Roast the Chicken and Vegetables: Turn the chicken thighs over, then add the red onion wedges to the pan. Continue cooking for another 15-20 minutes on medium-low heat, turning the chicken occasionally, until fully cooked through (internal temperature 75°C/165°F) and the onions are soft and caramelized.
  4. Make the Labneh Topping: While the chicken cooks, mix the labneh with finely chopped chives in a small bowl. Set aside for serving.
  5. Assemble the Plate: Arrange the cooked chicken and roasted red onion on plates. Add strips of the jarred roasted red peppers on top. Spoon dollops of the labneh mixture onto each portion.
  6. Garnish and Serve: Sprinkle the plates with chopped chives, spring onions, and toasted Marcona almonds. Serve immediately with warm crusty bread and a side of mixed leaf salad or steamed tenderstem broccoli.

Notes

  • Make sure the chicken is cooked to an internal temperature of 75°C (165°F) to ensure safety.
  • Labneh can be substituted with Greek yogurt for a lighter alternative.
  • If you prefer less heat, reduce the amount of harissa paste or remove seeds from the harissa to mellow the spice.
  • To toast the Marcona almonds, place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 3-4 minutes.
  • For a gluten-free version, serve with gluten-free bread or substitute the bread with extra salad or vegetables.

Find it online: https://recipethrive.com/harissa-chicken-with-labneh-roasted-red-peppers-and-red-onion-recipe/