Harissa Chicken With Chorizo
Chicken is an easy meal for the family, although here each person has a different part of the bird that they prefer. When I cook a whole chicken this can lead to the need for a three legged bird or one with five wings depending on who is having supper. This Harissa Chicken With Chorizo dish uses chicken thighs, ultimately juicy and succulent, with a crisp skin, they are perfect for cooking in the oven. It seems that if you don’t give choice, and the marinade is delicious, everyone is happy whatever part of the chicken it is.
Harissa chicken With chorizo ready for the oven
This is a really simple marinade which, like most is better if it’s kept on for longer, 3-24 hours, but if you’re looking to cut time short, it’ll still be delicious if you cover the joints generously in the marinade and cook straight away. This dish is great hot or cold. Make extra and take some for lunch the next day.
RECIPE
Harissa Chicken With Chorizo
serves 4
Harissa Chicken With Chorizo
- 2 tbsp olive oil
- 2 tbsp harissa paste
- juice of half a lemon
- 650g chicken thighs, bone in, skin on
- 155g chorizo cut into thick slices
- 2 lemons cut into quarters
- 1 bulb of garlic cut in half
- ½ tsp sea salt
- 3 sprigs of thyme
- 3 sprigs of oregano
- 2 bay leaves
- In a zip lock bag or a bowl, mix the olive oil, harissa, and lemon juice together. Add the chicken and ensure the chicken is well coated. Leave in the fridge for 3 hours or up to 24 hours.
- Remove from the fridge and spread out on a baking tray.
- Preheat oven 180c, 160c fan, gas mark 4, 350f
- Tuck the chorizo and lemon in between the chicken pieces, do the same with the garlic
- Season with salt
- Scatter the herbs over the top.
- Cover with foil and place in the oven for 30mins,
- After 30mins turn the oven up to 200c, 180c, gas mark 6, 400f.
- Remove the foil and place back in the oven for 20 mins or until the skin is nicely browned
- Serve with the juices poured over the chicken
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wow and wow again! My mouth is watering terribly… fantastic flavour, delicious and beautiful shots as well, GG.
Thanks, I love these flavours together and it’s so easy to prepare. GG
This sounds heavenly GG, all the better if it is just as nice hot or cold.
I love the adaptability of these kinds of dishes. GG
Chicken thighs are my favourite by far, and although Pete prefers the breast from a whole roasted chicken, he’s come around to my preference for thighs for everything else, whether it’s curries or baked dishes like this. Love the flavours you have used.
Mr Glam is the same It’s always the breast when I roast a chicken, but I’ve managed to change his mind for other chicken dishes. GG
yum! This sounds so easy and yet soooo delicious! I think I know what I’m making for dinner this week!
I’d love to see a photo. I hope you enjoy it. GG
Oh Yummy! I am a bad cook myself, but luckily my boyfriend is French – and he loves to play around in the kitchen! This is a perfect dish for cold autumn days! WIll definitely pass it on to him and hope he will spoil me with your dish one of these days 🙂
X Louise
I’d love to see a picture if you make it. GG
Harissa paste adds a great flavour as well as spice. This dish looks super easy too. Thumbs up from me
Thanks Bintu, it’s a great ingredient. GG
I love spice rubbed chicken and roasted to perfection in the oven. Yours look absolutely delicious! 🙂