Easy Mediterranean Harissa Chicken Bowl Recipe
It’s 5 o’clock and you’re craving a warm bowl of comfort…….and this Easy Mediterranean Harissa Chicken Bowl recipe enters the chat. Tender harissa-marinated chicken is simmered in coconut milk and served over fluffy white rice. It’s an easy dinner that’s packed with mind-blowing flavor. Warning: your family will request this easy weeknight meal every.single.night. An added bonus: if you love meal prep everything can be made ahead of time and reheated as soon as your family asks “what’s for dinner?”
I just got back from moving our daughter into college for her Senior year and woke up the next morning with a nasty cold. I was craving something easy, with a bit of heat to help my stuffy nose, and that didn’t require a ton of time because I wanted to spend my time resting on the couch.
Because we’re big fans of the ubiquitous grain bowl, I did a fun and tasty riff and made harissa chicken bowls for my husband and I — and, good news, it helped kick my cold’s ass, and my hubby stayed healthy! I love a bowl dinner so much!! What’s not to love about piling yummy ingredients in a giant bowl? Plus, a bowl meal is so much easier to eat while binge-watching (we’re currently 4 episodes into Slow Horses and it’s SO GOOD!!), than trying to juggle a fork and a plate.
When it comes to sauces, I’m such a sucker for anything creamy, and this sauce is exactly that. The creamy coconut milk also adds a fun tropical vibe and balances the heat of the harissa. And, speaking of harissa, don’t worry if you’re not a huge fan of spice. You can easily adjust the heat level if you’re not a big fan of spicy chicken.
One more important thing I should mention is you’ll definitely need a vehicle for scooping up all the delicious sauce, so don’t forget to make some rice (my personal favorite way serve it!), couscous or grab a big crusty baguette!
If you’re looking for more cozy fall recipes, I’ve got you covered!
Table of Contents
Why You’ll Love This Recipe
Easy — it’s a crazy easy recipe! No overcomplicated directions or ingredients — just super straightforward!
Quick – Assemble all your ingredients to save time. Start to finish, this dish will take you less than 30 minutes. It’s a fantastic meal to add to your rotation when you need dinner on the table fast.
Flavorful – The harissa marinade makes the chicken impossibly tender, juicy and packed with flavor.
Easily Adaptable – The best part is how adaptable this dish is, depending on what you have on hand. Use chicken thighs, chicken tenders, pork or shrimp instead of chicken breasts. Add vegetables you have on hand — kale, Swiss chard, and spinach would all be delicious wilted into the sauce.
Ingredients
Chicken Breasts – The chicken breasts make this a filling and substantial dish. They’re also an excellent source of lean protein, and add flavor to the dish.
Harissa Paste – If you’ve never cooked with harissa before, you’re in for a flavor treat!! It’s a spicy, smokey, garlicky paste that’s originally from Tunisia and very common in North African and Middle Eastern cuisine.
You can find it in your local grocery store (my personal favorite is the Trader Joe’s brand) or a Middle Eastern market. It’s made from a combination of dried chili peppers, garlic, citrus, olive oil, and warming spices like cumin and coriander. It has a complex flavor that’s not “straight up blow the roof off your mouth” spicy. It’s a deeper, smokier spice and lends incredible flavor to a variety of dishes from egg dishes, to stirred into soups and stews, and added in your favorite marinade.
Smoked Paprika – The smokey flavor of the paprika pairs beautifully with the smokey spice of the harissa.
Garlic – Minced garlic cloves build on the flavor of the marinade and enhances the garlic flavor in the harissa.
Coconut Milk – Creamy coconut milk tempers the heat from the harissa and softens it a bit. Don’t worry, though, there’s still plenty of heat. The coconut milk balances the heat and prevents the sauce from becoming one note.
Extra virgin Olive Oil – The olive oil lightens up the marinade and creates balance. It adds dimension to the marinade and, when whisked into the harissa, paprika and garlic mixture, helps all those flavors absorb into the chicken.
Lemon – Citrus adds another layer of dimension to the sauce and brings out the citrus flavors of the harissa. It also helps tenderize the chicken to make it juicy and flavorful.
Substitutions, Additions & Extras
Chicken – I’ve also made this recipe with boneless skinless chicken thighs and it works great. If you don’t have boneless, use bone-in, but you’ll need to adjust the cooking time accordingly. Just make sure that whatever chicken you use reaches an internal temperature of 165 degrees F for breasts and 175 degrees F for thighs.
Other options besides chicken – pork, shrimp and salmon would all work!
Harissa — this is the main ingredient, so I highly encourage you not to substitute it for something else. It’s easily found in most grocery stores, Trader Joe’s (this is the brand of harissa I use the most!) and there’s always Amazon. Using something else won’t produce the same flavor and will be an entirely different dish.
Coconut cream – if you can’t find coconut milk or want something that’s a bit richer, coconut cream will work. I’d start off with 1/2 the amount at first, because it has a richer flavor and will also thicken more than coconut milk.
Full fat whipping cream – Whipping cream is a great alternative if you don’t have coconut milk.
Veggies — Spinach, kale, Swiss Chard, bok choy, would all be great additions if you want to “veg” this up a bit. Add them after you add the coconut milk, and simmer until they wilt. Keep an eye on the chicken and if it finishes cooking before the veggies, remove with a spider or tongs and set aside. When the veggies are done cooking, add the chicken back into the sauce and give everything a stir before serving.
Chickpeas — Add a can of chickpeas (drained and rinsed) for more protein and an even more filling dish.
Arugula — if you’re missing salad bowls, top the finished dish with some arugula. The peppery flavor will pair well with the spice and it will also add freshness.
Brown Rice — if you’re not a fan of white rice, use brown rice instead.
Israeli Couscous — another great option to serve this with instead of rice. I love using the large pearl couscous with it’s firm almost pasta-like texture.
Basmati Rice – another tasty alternative to use a base to your bowl.
Pickled Red Onions – add this on top of the finished dish for crunch and tangy flavor.
Cherry tomatoes — cut them in half and sprinkle over the finished dish to add freshness.
Let’s Make This Step by Step!
Step One: Add all the marinade ingredients to a large bowl and whisk to combine. Add the chicken and toss gently to ensure the marinade coats the chicken. For the best flavor let it sit for at least 30 minutes and up to a few hours for best results.
Step Two: Add 2 tablespoons of olive oil to a cast iron skillet or stainless steel large skillet and heat over medium-high heat and add the chicken. Cook the chicken in a single layer until browned on all sides, about 6-8 minutes. If you’ve doubled the recipe, depending on the size of your skillet, you may need to cook the chicken in batches.
Step Three: Add the coconut milk and simmer until the sauce thickens and coats the back of a spoon. Use a meat thermometer to make sure the chicken temperature has reached 165 degrees F.
Step Four: Spoon the tender chicken and the harissa sauce over a bed of rice and sprinkle with fresh parsley.
Troubleshooting and Extra Tips
A good idea, if you want to save cooking time, and if you’re using boneless chicken is cut up the chicken into bit size pieces.
Grate fresh lemon zest over the finished dish before serving for an extra acidic flavor kick.
Too spicy? Add more coconut milk or a splash of heavy cream.
What To Serve with This:
More options for couscous or rice: If you want to elevate this dish, I highly recommend serving it with Pearl Couscous with Sautéed Leeks, Coconut Rice, or Ginger Garlic Fried Rice.
Your favorite crusty bread — toast some baguette slices and rub them with garlic. Then use them to swipe through the creamy harissa sauce and scoop up every last tasty bite.
Don’t forget dessert! After a savory comfort meal, I love a little something sweet. If you’re nodding your head in agreement, try my apple spiced caramels, coconut thins or for some pure chocolate decadence make my chocolate souffle.
How to Store and Tips for Leftovers
Store in an airtight container in your fridge for 3-5 days. I like to store the chicken and the sauce separately, but you can also store them together. Reheat gently over medium heat.
