Looking for a new and exciting dish to spice up your dinner routine? This mouthwatering Cava Chicken recipe with Harissa is exactly what you need! Combining the bold flavors of harissa with the sweetness of honey, this recipe brings a taste of the Mediterranean straight to your kitchen. It’s a delightful twist on traditional chicken dishes that will leave your taste buds craving more.
Table of Contents
Quick Facts
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 4
- Difficulty: Easy
Why You’ll Love Cava Chicken Recipe
You’ll absolutely adore this cava harissa chicken recipe because it’s a perfect fusion of spicy and sweet flavors that creates an unforgettable dining experience. The tender chicken is marinated in a rich blend of harissa paste and honey, resulting in a succulent dish that’s both comforting and exciting. It’s surprisingly simple to prepare, making it ideal for busy weeknights or when you want to impress guests without spending hours in the kitchen. Plus, it’s versatile enough to pair with your favorite sides like fluffy couscous, steamed rice, or a fresh green salad.
Ingredient Overview
The star of this recipe is undoubtedly the harissa paste—a flavorful chili paste originating from North Africa that adds a spicy kick to the dish. To balance the heat, we incorporate honey, which brings a delightful sweetness to the marinade. We’re using chicken thighs for their juicy and tender texture, but feel free to substitute with chicken breasts if you prefer. Fresh garlic, zesty lemon juice, and aromatic spices like cumin and paprika enhance the depth of flavor, making this cava harissa chicken recipe truly irresistible.
Special Tips for This Recipe
Mastering the Perfect Cava Harissa Chicken
To get the most out of this cava harissa chicken recipe, it’s essential to let the chicken marinate properly. Allowing the meat to soak in the harissa and honey mixture for at least 30 minutes helps the flavors deeply penetrate, resulting in a more flavorful and tender dish. If you have the time, marinating overnight will elevate the taste even further. When it’s time to cook, searing the chicken in a hot skillet before baking locks in the juices and gives the skin a delightful crispiness. Baking the chicken afterwards ensures it cooks evenly and stays moist. Remember, patience is key—don’t rush the marinating or cooking process to achieve the best results.
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 3 tablespoons harissa paste
- 2 tablespoons honey
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Step-by-Step Directions
Step 1: Prepare the Marinade
In a large mixing bowl, combine the harissa paste, honey, minced garlic, olive oil, lemon juice, ground cumin, and paprika. Add a pinch of salt and pepper. Stir the mixture thoroughly until all the ingredients are well incorporated, creating a smooth and aromatic marinade.
Step 2: Marinate the Chicken
Place the chicken thighs into the bowl with the marinade. Using your hands or a spatula, ensure each piece is thoroughly coated with the mixture. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. For an even more intense flavor, marinate overnight.
Step 3: Preheat the Oven
Preheat your oven to 400°F (200°C). While the oven is heating up, remove the marinated chicken from the refrigerator and let it sit at room temperature for about 10 minutes. This helps the chicken cook more evenly.
Step 4: Sear the Chicken
Heat a large oven-safe skillet over medium-high heat. Once the skillet is hot, add a drizzle of olive oil to coat the bottom. Place the chicken thighs skin-side down into the skillet. Sear for about 5 minutes until the skin turns golden brown and crispy. Flip the chicken and sear the other side for an additional 2 minutes.
Step 5: Bake the Chicken
Transfer the skillet with the chicken into the preheated oven. If your skillet isn’t oven-safe, carefully move the chicken to a baking dish, pouring any pan juices and remaining marinade over the top. Bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Step 6: Garnish and Serve
Carefully remove the chicken from the oven. Let it rest for a few minutes to allow the juices to redistribute. Garnish with freshly chopped parsley and lemon wedges. Serve hot alongside your favorite sides.
Nutrition Facts (Per Serving)
- Calories: 380
- Fat: 22g
- Carbs: 16g
- Protein: 28g
- Sugars: 13g
- Cholesterol: 115mg
- Sodium: 460mg
Tips for Success
Getting the best results with this cava harissa chicken recipe is all about attention to detail and a few handy tricks:
- Marinating Time: The longer you marinate the chicken, the more flavorful it will be. If possible, marinate overnight.
- Adjusting Spice Level: If you prefer a milder dish, reduce the amount of harissa paste. For more heat, add an extra tablespoon.
- Crispy Skin: To achieve extra crispy skin, switch the oven to broil for the last 2-3 minutes of cooking. Keep a close eye to prevent burning.
- Even Cooking: Letting the chicken sit at room temperature before cooking helps it cook more evenly throughout.
- Resting Period: Allow the cooked chicken to rest before serving. This step ensures the juices stay inside the meat, keeping it moist and tender.
How to Store
Refrigerator: Place any leftover cava harissa chicken in an airtight container. It can be stored in the refrigerator for up to 3 days. Ensure it cools down to room temperature before sealing to prevent condensation inside the container.
Freezer: For longer storage, wrap the chicken pieces individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2 months.
To Reheat: Thaw frozen chicken in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through. You can also reheat in a microwave, but the skin may lose its crispiness.
Substitutions and Variations
Make It Vegetarian
To create a vegetarian version of this cava harissa chicken recipe, substitute the chicken with hearty vegetables like cauliflower florets or thick slices of eggplant. Marinate and cook them the same way as the chicken for a delicious plant-based meal.
Experiment With Protein
Feel free to swap the chicken thighs with other proteins. Boneless chicken breasts, turkey thighs, or even firm tofu can be excellent alternatives. Adjust cooking times accordingly to ensure your protein is cooked properly.
Experiment With Vegetables
Enhance the dish by adding vegetables to the baking dish. Bell peppers, zucchini, and cherry tomatoes not only add color but also absorb the flavorful marinade, making them a tasty accompaniment.
Frequently Asked Questions (FAQ)
Q: Can I use store-bought harissa sauce instead of paste?
A: Yes, you can use harissa sauce if harissa paste isn’t available. Keep in mind that the sauce might be less concentrated, so you may need to adjust the quantity to achieve the desired flavor.
Q: Is this cava harissa chicken recipe very spicy?
A: The dish has a moderate level of spiciness. If you’re sensitive to heat, start with less harissa paste and adjust to your taste. The honey also helps to balance out the spice.
Q: What sides go well with this dish?
A: This cava harissa chicken pairs wonderfully with couscous, rice, quinoa, or roasted vegetables. A fresh green salad or pita bread also complements the flavors nicely.
Q: Can I grill the chicken instead of baking it?
A: Absolutely! Grilling adds a smoky flavor that enhances the dish. Grill over medium-high heat until the chicken reaches an internal temperature of 165°F (74°C).
Q: How do I know when the chicken is fully cooked?
A: The safest way is to use a meat thermometer. Insert it into the thickest part of the chicken; it should read 165°F (74°C). The juices should also run clear.
Conclusion
This cava harissa chicken recipe is a delightful and easy way to bring bold flavors to your dinner table. With its perfect balance of spicy and sweet, it’s sure to become a favorite in your household. So why not give it a try tonight? Your taste buds will thank you!
Mouthwatering Cava Harissa Chicken Recipe Revealed
Ingredients
- 4 chicken thighs bone-in, skin-on
- 3 tablespoons harissa paste
- 2 tablespoons honey
- 3 cloves garlic minced
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Combine harissa paste, honey, garlic, olive oil, lemon juice, cumin, paprika, salt, and pepper to create the marinade.
- Coat the chicken thighs with the marinade and refrigerate for at least 30 minutes.
- Preheat the oven to 400°F (200°C) and remove chicken from the fridge.
- Heat a skillet over medium-high heat and sear the chicken skin-side down for 5 minutes.
- Flip the chicken and sear the other side for 2 more minutes.
- Transfer the chicken to an oven-safe dish or skillet and bake for 25-30 minutes.
- Garnish with fresh parsley and serve hot with your favorite side dishes.