Lemon Harissa Chicken

This dish was one of the first meals that inspired We Cook! It was so simple to make and inspired from Half Baked Harvest Every Day by Tieghan Gerard.

Ingredients

• 1 ½ pounds chicken thighs

• 3 tablespoons harissa paste

• 2 tablespoons olive oil

• Juice + zest of 1 lemon

• 3 garlic cloves, minced

• 1 teaspoon honey

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika

• Salt + black pepper, to taste

• Fresh parsley or cilantro, for garnish

Instructions

1. Marinate the chicken:
   In a bowl, whisk together harissa, olive oil, lemon juice/zest, garlic, honey, cumin, paprika, salt, and pepper. Coat the chicken well and let it marinate at least 20 minutes (or up to overnight in the fridge).

2. Cook:

   • Oven option: Preheat oven to 400°F. Arrange chicken on a lined baking sheet and roast 20–25 minutes, until cooked through.

   • Skillet option: Heat a drizzle of oil in a large skillet over medium-high heat. Cook chicken 5–6 minutes per side, until golden and cooked through.

3. Serve:
   Sprinkle with fresh herbs and serve hot with your favorite sides.