North African Harissa Chicken Thighs Bowl

Name: North African Harissa Chicken Thighs Bowl
Ingredients: 2 garlic cloves; ½ teaspoon pepper, to taste; 4 boneless, skin-on chicken thighs; 4 boneless, skin-on chicken thighs; 1½ tablespoons (21 g) butter; 1 shallot, minced; 1 cinnamon stick; 1 cup (185 g) long-grain rice; 1½ cups (355 ml) stock; 1 bay leaf; ¼ teaspoon ground cinnamon; ½ cup (73 g) toasted almonds; 2 small cucumbers, cut into ¼-inch (6 mm) slices; ¼ preserved lemon, finely minced; 2 tablespoons (28 ml) olive oil; Variety of grilled peppers, zucchini, and eggplants, roughly chopped (1 cup [weight varies] total); Variety of grilled peppers, zucchini, and eggplants, roughly chopped (1 cup [weight varies] total); Variety of grilled peppers, zucchini, and eggplants, roughly chopped (1 cup [weight varies] total); ¼ cup (4 g) fresh cilantro leaves, roughly chopped; Juice of ½ lemon; 2 tablespoons (30 g) harissa (red chili paste); 2 tablespoons (30 g) harissa (red chili paste); ⅓ cup (80 g) Greek yogurt; Pinch of salt; ½ teaspoon fresh lemon juice; Green olives; Fresh figs; Preserved lemons, quartered; Fresh mint leaves

Preparation info

Makes
2
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

This bold North African Harissa Chicken Bowl brings together smoky and spicy by infusing the chicken thighs with the combination of harissa and garlic. It’s served over fragrant cinnamon rice topped with toasted almonds along with a refreshing Moroccan cucumber mint salad with preserved lemon. Adding grilled peppers, a dollop of cool harissa yogurt, and green olives creates a warm, aromatic, and zesty bowl.

Ingredients

Main course
Gluten-free

Ingredients

Method