Tunisian Style Chicken Thighs
Transport your taste buds to North Africa with these flavorful Tunisian-Style Chicken Thighs, a dish that combines bold spices and tender, juicy chicken for a crowd-pleasing meal. Marinated in a vibrant blend of harissa paste, ground coriander, cumin, smoked paprika, and a hint of cinnamon, these bone-in, skin-on chicken thighs are infused with warmth and savory depth. A touch of honey and lemon juice lends a perfect balance of sweetness and tang, while garlic and turmeric add aromatic complexity. Searing the chicken creates irresistibly crispy, golden skin, and roasting it in the oven ensures succulent, fall-off-the-bone tenderness. Serve these spiced chicken thighs with fluffy couscous, a crisp green salad, or roasted vegetables, and garnish with a sprinkle of fresh parsley for a dish that’s as beautiful as it is delicious. Perfect for weeknight dinners or special occasions, this Tunisian-inspired recipe is sure to impress!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons harissa paste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon turmeric powder
- 3 cloves garlic cloves, minced
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons water
Instructions
Pat the chicken thighs dry with a paper towel and set aside.
In a medium bowl, whisk together olive oil, harissa paste, coriander, cumin, smoked paprika, cinnamon, turmeric, garlic, lemon juice, honey, kosher salt, and black pepper to form a marinade.
Place the chicken thighs in a large resealable plastic bag or shallow dish, then pour the marinade over the chicken. Ensure the chicken is evenly coated by massaging the marinade into the meat. Cover and refrigerate for at least 1 hour or up to overnight for more intense flavor.
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet or cast iron pan, heat 1 tablespoon of olive oil over medium heat. Once hot, sear the chicken thighs skin-side down for 4-5 minutes, or until the skin is golden and crisp. Flip the thighs and cook for an additional 2-3 minutes on the other side.
Add 2 tablespoons of water to the skillet to prevent sticking, then transfer the skillet to the preheated oven.
Roast the chicken thighs in the oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken with the pan juices halfway through cooking to keep it moist and flavorful.
Remove the skillet from the oven and let the chicken rest for 5 minutes. Sprinkle with fresh parsley before serving.
Pair the chicken with fluffy couscous, a fresh green salad, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 357 mg | 16% | |
| Total Carbohydrate | 8.4 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 5.1 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 403 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
