Honey Harissa Chicken Bowls with Rice and Toppings Recipe

Introduction

This Honey Harissa Chicken recipe brings together spicy, sweet, and tangy flavors for a deliciously vibrant meal. Perfect for a hearty lunch or dinner, it’s served with fluffy basmati rice, fresh salad greens, and a variety of flavorful toppings. The combination of harissa and honey creates a wonderful balance that will impress any home cook.

Ingredients

• 1 1/2 lbs boneless skinless chicken thighs
• 4 Tablespoons olive oil (divided)
• 2 Tablespoons Harissa paste
• 1 Tablespoon honey
• Juice from 1/2 a lemon
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup extra virgin olive oil (good quality)
• 2 Tablespoons Harissa paste (adjust to desired spice level)
• 2 Tablespoons lemon juice (about 1/2 lemon)
• 1/2 teaspoon onion powder
• 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
• 1 teaspoon kosher salt
• 2 cups cooked basmati rice (from 1 cup uncooked)
• Mixed salad greens with olive oil to taste
• 1 ripe avocado, sliced
• Pickled red onions, to taste (homemade or store-bought)
• Crumbled feta or “crazy feta”, to taste
• Marinated cucumbers and tomatoes (store-bought or homemade)
• Hummus, to taste
• Pita chips, pita bread, or naan for serving

Instructions

1. Step 1: Marinate the chicken by tossing it in a medium bowl or plastic bag with 2 tablespoons olive oil, 2 tablespoons harissa paste, honey, lemon juice, minced garlic, salt, and pepper. Cover and refrigerate for at least 30 minutes or overnight for best flavor.
2. Step 2: Prepare the toppings while the chicken marinates. Cook the basmati rice according to package instructions, slice avocado, toss salad greens with a bit of olive oil, and ready any other desired toppings like pickled onions, feta, cucumbers, tomatoes, and hummus.
3. Step 3: Make the vinaigrette by combining the remaining ingredients: 1/4 cup extra virgin olive oil, 2 tablespoons harissa paste, 2 tablespoons lemon juice, onion powder, minced garlic (or garlic powder), and salt in a jar. Whisk or shake well and refrigerate to chill.
4. Step 4: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When hot and shimmering, place chicken thighs smooth side down. Sear without moving for 5-6 minutes until a deep golden crust forms. Flip and cook another 4-5 minutes until internal temperature reaches about 160°F. Transfer chicken to a cutting board to rest.
5. Step 5: Assemble bowls by layering salad greens, rice, and your desired toppings. Roughly chop the rested chicken and arrange over the bowls. Drizzle with the prepared harissa vinaigrette and serve warm with pita chips, pita bread, or naan.

Tips & Variations

• Adjust the amount of harissa paste in the marinade and vinaigrette to suit your preferred spice level.
• For extra smoky flavor, grill the chicken instead of pan-searing.
• Substitute chicken thighs with boneless chicken breasts if preferred, but be careful not to overcook.
• Use store-bought or homemade pickled onions and marinated veggies to save time while adding vibrant flavors.
• Add fresh herbs like parsley or cilantro on top for a bright finish.

Storage

Store any leftover chicken and rice in airtight containers in the refrigerator for up to 3 days. Keep the vinaigrette separate to maintain freshness. Reheat the chicken gently in a skillet or microwave until warmed through. Serve with fresh toppings to retain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of chicken?

Yes, boneless skinless chicken breasts can be used, but they cook faster and can dry out more easily. Keep an eye on the cooking time and internal temperature to avoid overcooking.

What is harissa paste and where can I find it?

Harissa is a spicy North African chili paste made from roasted red peppers, garlic, and spices. It is commonly available in the international or condiment section of most grocery stores and can also be found online.

Honey Harissa Chicken Bowls with Rice and Toppings Recipe

Print Recipe

★★★★★

4.8 from 112 reviews

This Honey Harissa Chicken recipe features tender, juicy chicken thighs marinated in a vibrant blend of harissa paste, honey, garlic, and lemon juice, then seared to a golden perfection. Served over fluffy basmati rice and accompanied by fresh mixed greens, ripe avocado, pickled red onions, marinated cucumbers and tomatoes, crumbled feta, and a zesty harissa vinaigrette, this dish offers a harmonious balance of spicy, sweet, and tangy flavors. Ideal for a wholesome and flavorful meal with a Middle Eastern flair.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

For the Chicken Marinade

• 1 1/2 lbs boneless skinless chicken thighs
• 2 Tablespoons olive oil
• 2 Tablespoons harissa paste
• 1 Tablespoon honey
• Juice from 1/2 a lemon
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Harissa Vinaigrette

• 1/4 cup good quality extra virgin olive oil
• 2 Tablespoons harissa paste (adjust to desired spice level)
• 2 Tablespoons lemon juice (from 1/2 lemon)
• 1/2 teaspoon onion powder
• 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
• 1 teaspoon kosher salt

For Serving and Toppings

• 2 cups cooked basmati rice (1 cup uncooked)
• Mixed salad greens
• Olive oil, to taste (for tossing greens)
• 1 ripe avocado, sliced
• Pickled red onions, to taste (homemade or store-bought)
• Crumbled feta or Crazy feta, to taste
• Marinated cucumbers and tomatoes (store-bought or homemade)
• Hummus, to taste
• Pita chips, pita bread, or naan, for serving

Instructions

1. Marinate the chicken: In a medium bowl or large plastic bag, combine 2 tablespoons olive oil, harissa paste, honey, lemon juice, minced garlic, kosher salt, and black pepper. Add the chicken thighs and toss well to coat. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or up to overnight, to let the flavors meld.
2. Prep the toppings: While the chicken marinates, cook the basmati rice according to package directions. Prepare all toppings by washing and drying the mixed greens, slicing the ripe avocado, and gathering pickled red onions, marinated cucumbers and tomatoes, crumbled feta, and hummus. Toss the salad greens lightly with olive oil and set aside.
3. Make the harissa vinaigrette: In a medium jar with a lid, combine extra virgin olive oil, harissa paste, lemon juice, onion powder, minced garlic (or garlic powder), and kosher salt. Whisk vigorously or close the lid and shake well until emulsified. Chill in the refrigerator until ready to serve.
4. Cook the chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until hot and shimmering. Place the marinated chicken thighs smooth side down and sear without moving for 5-6 minutes until deeply golden brown. Flip the chicken and cook for another 4-5 minutes, or until the internal temperature reaches 160°F (it will reach 165°F after resting). Transfer the chicken to a cutting board and let rest briefly.
5. Assemble the bowls: Divide the cooked rice and salad greens among serving bowls. Roughly chop the rested chicken and arrange on top. Add sliced avocado, pickled red onions, marinated cucumbers and tomatoes, crumbled feta, and a dollop of hummus as desired. Drizzle generously with the chilled harissa vinaigrette. Serve warm with pita chips, pita bread, or naan alongside.

Notes

• Harissa paste varies in spiciness; adjust the amount according to your heat preference.
• To save time, cook the basmati rice in advance or use a rice cooker for consistent results.
• Crazy feta is a feta cheese mixed with chili and other spices, adding extra flavor; a standard crumbled feta also works well.
• Pickled red onions and marinated cucumbers and tomatoes can be store-bought or homemade — homemade imparts a fresher taste.
• Chicken thighs are preferred for juiciness and flavor but boneless skinless chicken breasts could be used as a leaner alternative, adjusting cooking time accordingly.

Keywords: Honey Harissa Chicken, harissa chicken thighs, Middle Eastern chicken recipe, harissa vinaigrette, basmati rice bowl, spicy chicken recipe, Mediterranean chicken bowl