Zesty Harissa Chicken Thighs with Nutty Quinoa Pilaf

Spicy Harissa-Glazed Chicken with Quinoa Pilaf is a dish that brings vibrant flavors to your table. The chicken is marinated in a zesty harissa sauce, offering a delightful kick that pairs perfectly with the nutty and fluffy quinoa pilaf.

This recipe not only highlights the bold taste of harissa, but it also incorporates fresh vegetables and aromatic spices in the quinoa, making it a well-rounded meal that’s both satisfying and nutritious. Get ready to impress your family with this easy yet flavorful dinner!

Zesty Harissa Chicken Thighs with Nutty Quinoa Pilaf

Serves: 4 Prep Time: 20 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 480 calories 22g fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

INGREDIENTS

• 4 chicken thighs, skinless and boneless
• 3 tablespoons harissa paste
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup quinoa
• 2 cups vegetable broth
• 1 small onion, diced
• 1 bell pepper, diced
• 1 cup spinach, chopped
• 1/4 cup almonds, toasted and chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• Juice of 1 lemon

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, mix harissa paste, olive oil, honey, salt, and pepper to create a marinade.
3. Coat the chicken thighs with the harissa marinade and let them marinate for 15 minutes.
4. While the chicken is marinating, rinse the quinoa under cold water and set aside.
5. In a medium saucepan, heat a splash of olive oil over medium heat. Sauté the onion and bell pepper until softened, about 5 minutes.
6. Add the quinoa, vegetable broth, cumin, and paprika to the saucepan. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until quinoa is fluffy and liquid is absorbed.
7. Meanwhile, place the marinated chicken thighs on a baking sheet and bake for 20-25 minutes or until fully cooked (internal temperature of 165°F).
8. Stir the chopped spinach and toasted almonds into the quinoa just before serving.
9. Serve the harissa-glazed chicken over the quinoa pilaf, garnished with lemon juice. Enjoy!

Notes

Tip: Adjust the harissa level to suit your spice preference. For a creamier quinoa, consider stirring in a dollop of Greek yogurt before serving.

For a milder version, use less harissa or mix it with yogurt before marinating the chicken. You can also add your favorite veggies like bell peppers or zucchini to the quinoa pilaf for extra color and nutrition.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave before serving. The dish is also great for meal prep!