Harissa Chicken with Lentils

Why You’ll Love This Recipe

This dish is full of bold, complex flavors with minimal effort. Harissa brings a smoky, spicy kick, while the lentils soak up the savory juices from the chicken as everything cooks together. It’s a healthy, high-protein option that’s gluten-free, budget-friendly, and ideal for meal prep. Plus, it’s a one-pan meal—so less mess and more flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken thighs (bone-in, skin-on or boneless skinless)
• Harissa paste (mild or spicy, depending on preference)
• Olive oil
• Garlic (minced)
• Onion (diced)
• Carrots (diced)
• Tomato paste
• Brown or green lentils (rinsed)
• Chicken broth or water
• Ground cumin
• Ground coriander
• Smoked paprika
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish
• Optional: lemon wedges for serving

Directions

1. In a bowl, coat the chicken with harissa paste, salt, pepper, and a splash of olive oil. Let marinate for at least 15 minutes (or overnight in the fridge for deeper flavor).
2. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear the chicken for 3–4 minutes per side until browned. Remove and set aside.
3. In the same pan, sauté the onion and carrots for 5 minutes until softened. Add garlic, tomato paste, cumin, coriander, and smoked paprika. Stir for 1–2 minutes to toast the spices.
4. Add the lentils and stir to coat with the aromatics. Pour in the broth and bring to a simmer.
5. Nestle the seared chicken on top of the lentils. Cover and cook on low heat for 30–35 minutes, or until the lentils are tender and the chicken is fully cooked (internal temperature of 165°F/74°C).
6. Uncover and simmer for an additional 5–10 minutes if needed to reduce liquid. Taste and adjust seasoning.
7. Garnish with fresh parsley or cilantro and serve with lemon wedges.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

• Use chicken breasts instead of thighs, but monitor closely to avoid drying out.
• Add chopped spinach or kale in the last 5 minutes for extra greens.
• Stir in a spoonful of Greek yogurt or labneh when serving for creaminess.
• Make it vegetarian by skipping the chicken and adding roasted vegetables or chickpeas.
• Use red lentils for a quicker cook time and softer texture.
• Swap harissa paste for chili garlic sauce or sriracha for a different kind of heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stove over medium heat or microwave individual portions until heated through. Add a splash of broth or water if the lentils have thickened. This dish also freezes well for up to 2 months—cool completely before freezing and thaw overnight before reheating.

FAQs

What is harissa?

Harissa is a spicy, smoky North African chili paste made from roasted red peppers, garlic, olive oil, and spices. It comes in mild and spicy varieties.

Can I make this less spicy?

Yes, use mild harissa or reduce the amount used. You can also mix the harissa with yogurt or tomato paste to mellow the heat.

What type of lentils should I use?

Green or brown lentils work best as they hold their shape. Red lentils will break down and create a more stew-like texture.

Do I need to soak the lentils first?

No soaking is necessary. Just rinse the lentils well before adding them to the pan.

Can I use canned lentils?

Yes, but reduce the broth and cooking time since canned lentils are already cooked. Add them in the last 10 minutes of cooking.

What’s the best cut of chicken for this recipe?

Bone-in, skin-on thighs give the best flavor and stay moist. Boneless thighs or breasts work too, but adjust the cook time accordingly.

Can I cook this in the oven?

Yes, after searing, combine everything in a Dutch oven and bake at 375°F (190°C) for about 40 minutes.

What goes well with this dish?

Serve with couscous, flatbread, or a side salad with lemon vinaigrette for a balanced meal.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free, but always check labels—especially the harissa paste.

Can I make this ahead of time?

Definitely. This dish gets better as it sits. Make it a day ahead, refrigerate, and reheat before serving.

Conclusion

Harissa Chicken with Lentils is a flavorful, hearty meal that delivers bold spices and comforting textures all in one pan. It’s a great way to spice up your weeknight dinner routine with minimal effort and wholesome ingredients. Whether you’re new to harissa or a longtime fan, this recipe is guaranteed to become a staple in your kitchen.

Harissa Chicken with Lentils

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Harissa Chicken with Lentils is a bold and hearty one-pan meal that pairs tender chicken with smoky harissa, earthy lentils, and aromatic spices. It’s healthy, flavorful, and perfect for a cozy, protein-packed dinner.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: North African
• Diet: Gluten Free

Ingredients

• 4 chicken thighs (bone-in, skin-on or boneless)
• 2 tablespoons harissa paste (mild or spicy)
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 medium onion, diced
• 2 carrots, diced
• 1 tablespoon tomato paste
• 1 cup brown or green lentils, rinsed
• 3 cups chicken broth or water
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley or cilantro, chopped (for garnish)
• Optional: lemon wedges for serving

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Instructions

1. In a bowl, combine chicken thighs with harissa paste, salt, pepper, and 1 tablespoon olive oil. Marinate for at least 15 minutes, or refrigerate overnight for deeper flavor.
2. Heat remaining olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken for 3–4 minutes per side until browned. Remove and set aside.
3. In the same pan, sauté onion and carrots for 5 minutes until softened. Add garlic, tomato paste, cumin, coriander, and smoked paprika. Stir for 1–2 minutes to toast the spices.
4. Stir in the lentils to coat with aromatics. Pour in chicken broth and bring to a simmer.
5. Return seared chicken to the pan, nestling it into the lentils. Cover and cook on low heat for 30–35 minutes, or until chicken is cooked through and lentils are tender.
6. Uncover and simmer an additional 5–10 minutes if needed to reduce liquid. Adjust seasoning with salt and pepper.
7. Garnish with chopped parsley or cilantro and serve with lemon wedges.

Notes

• Use chicken breasts if preferred; reduce cooking time to prevent drying out.
• Add chopped spinach or kale in the last 5 minutes for extra greens.
• Red lentils cook faster and create a creamier texture if desired.
• Make it vegetarian by omitting chicken and adding roasted veggies or chickpeas.
• Harissa intensity varies—start mild and adjust to taste.

Nutrition

• Serving Size: 1 chicken thigh with lentils
• Calories: 420
• Sugar: 4g
• Sodium: 590mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 7g
• Protein: 35g
• Cholesterol: 105mg