Harissa-Spiced Chicken with Quinoa & Golden Raisin Pilaf

This Harissa-Spiced Chicken with Quinoa & Golden Raisin Pilaf is a delightful dish that combines vibrant flavors with wholesome ingredients. The harissa marinade infuses the chicken with a spicy kick, perfectly balanced by the sweetness of golden raisins in the fluffy quinoa pilaf.

Not only is this dish packed with protein and fiber, but it’s also colorful and visually appealing, making it a great option for both family dinners and entertaining guests. Plus, it comes together quickly, making it a perfect weeknight meal.

Harissa-Spiced Chicken with Quinoa & Golden Raisin Pilaf

Serves: 4 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 450 calories 15g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 4 boneless, skinless chicken thighs
• 2 tablespoons harissa paste
• 1 tablespoon olive oil
• 1 cup quinoa
• 2 cups chicken broth or water
• 1/2 cup golden raisins
• 1/2 cup diced bell pepper (any color)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Fresh herbs (parsley or cilantro) for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix the harissa paste and olive oil. Coat the chicken thighs in the harissa mixture and let marinate for at least 10 minutes.
3. In a saucepan, rinse the quinoa under cold water. Add quinoa, chicken broth, salt, cumin, and paprika to the pot and bring to a boil.
4. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
5. While the quinoa cooks, heat an oven-safe skillet over medium-high heat. Add the marinated chicken thighs and sear for 3-4 minutes on each side until browned.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the chicken is cooked through and juices run clear.
7. In the last 5 minutes of cooking the quinoa, stir in the golden raisins and diced bell pepper to warm through.
8. Once everything is cooked, fluff the quinoa with a fork and serve topped with the harissa chicken and garnished with fresh herbs.

Notes

Tip: For added flavor, consider adding toasted almonds or pine nuts to the pilaf before serving.

For a milder flavor, reduce the amount of harissa paste in the marinade or use a yogurt-based marinade. If you can’t find golden raisins, regular raisins work just as well. This dish can be easily adapted for meal prep; simply store the chicken and pilaf separately in airtight containers for up to 4 days.

To reheat, simply warm in the microwave or on the stovetop. Serve this dish with a side of steamed vegetables or a green salad for a complete meal.