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harissa chicken on platter with labneh
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Harissa Chicken with Labneh, Roasted Red Peppers and Red Onion

Juicy, tender Harissa Chicken thighs with creamy herby labneh and roasted vegetables. It's deliciously simple.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Chicken
Cuisine: Middle Eastern
Servings: 4 servings
Author: Margie Nomura

Ingredients

For the chicken:

  • 1 lemon
  • 1 ½ tbsp harissa paste
  • 4 large chicken thighs bone-in, skin-on
  • Salt and freshly ground black pepper
  • 1 red onion peeled and cut into 8 wedges
  • 2 tbsp olive oil

For the labneh:

  • 4 tbsp labneh heaped
  • 4 chives finely chopped

To plate:

  • 4 jarred roasted red peppers cut into strips
  • 4 chives finely chopped
  • 2 spring onions finely chopped
  • 15 g toasted Marcona almonds

To serve:

  • Warm crusty bread
  • Fully-prepared mixed leaf salad and/or tenderstem broccoli

Instructions

  • Preheat the oven to 200C 
  • Start by zesting the lemon. Divide the zest in half and pop into 2 small bowls. Cut the lemon into slices.
  • Add the harissa paste to one of the bowls and mix well.
  • Pop the chicken thighs into a large bowl and add the lemon-harissa mix. Season with salt and pepper. Give it a good stir to coat the chicken (you could use your hands but I don’t recommend that with harissa as it can really stain!).
  • Pop the onion wedges and chopped red peppers into a roasting tin and lay the lemon slices on top. Using tongs, place the chicken thighs on top, skin-side up. Drizzle the whole tray generously with olive oil, then sprinkle with sea salt - paying particular attention to the chicken skin (the salt will help it go crispy).
  • Roast in the oven for about 45-50 minutes - or until the chicken is crispy and cooked through. Give the onions a good stir after 20 minutes, basting with the pan juices, to prevent them colouring too quickly (you don’t want them to burn and become bitter). If any look like they might, carefully tuck them under the chicken thighs.
  • Meanwhile, prepare the labneh: place the labneh in a bowl, add the chives and remaining lemon zest. Season to taste with salt and freshly ground black pepper and mix well to combine. Set aside.
  • To serve: spread the labneh onto a plate. Top with the sliced roasted red peppers, followed by the roasted onions and lemon slices. Add the crispy chicken thighs, then drizzle over the delicious harissa chicken juices from the tin. Sprinkle with freshly chopped chives, spring onions and toasted Marcona almonds. 
  • Serve with warm crusty bread, if wished, and a crispy mixed leaf salad (or tenderstem broccoli). Enjoy!

Notes

Serving suggestions: I love serving this harissa chicken with a crisp green salad or crunchy blanched (or roasted) tenderstem broccoli and some warm crusty bread for mopping up all the juices. Alternatively, it is delicious served with all sorts of rice, couscous or bulgur wheat salads.