These Harissa Chicken Bowls are packed with flavor from just a handful of simple ingredients. In about 40 minutes you’ve got juicy, spiced chicken thighs, fluffy basmati rice, a bright sumac bean salad and a cooling garlic yoghurt sauce, all piled into one bowl.
This recipe makes 4 servings, so it’s perfect for a weeknight family dinner, but it also happens to be one of my favorite meal prep recipes, since every component holds up beautifully in the fridge for lunches throughout the week.
If you’ve never cooked with harissa paste before, you’re in for a treat. It’s a spicy chilli paste that originates from North Africa, and Tunisia in particular, and it adds so much flavor with hardly any effort. I use it constantly in my kitchen! It’s the same paste I use in my 5 Minute Harissa Marinade Recipe, and I promise once you’ve got a jar in the fridge, this will become a regular in your rotation.
This chicken harissa bowl is a spin on my Harissa Honey Salmon & Rice Bowls, swapping the salmon for chicken and the roasted zucchini for a tangy sumac bean salad instead. If you love the sweet and spicy flavors of harissa and honey together, you’ll want to try both. And if rice bowls are your thing, my Teriyaki Ground Turkey Rice Bowls are another one of my go-to weeknight dinners, so it’s definitely worth trying.
Everything You Need to Make Harissa Chicken Bowls
Below is everything you’ll need to make these honey harissa chicken bowls, along with a few notes and substitutions options. You’ll find the full ingredients list and quantities in the recipe card at the bottom of this post.
- skinless chicken thighs – chicken thighs stay so juicy and tender once cooked, and they soak up the marinade really well. You can swap for skinless chicken breasts or chicken tenders if that’s what you have, just keep an eye on the cooking time as they can cook a little faster.
- harissa paste – you’ll find harissa paste in the spice or condiments aisle of most grocery stores. It’s not overly spicy in the amount used here, more warm and smoky than fiery.
- honey – balances out the heat from the harissa paste and helps the chicken caramelize as it cooks. Pure maple syrup is a good substitution if you’d prefer.
- fresh lemon juice – used in both the chicken marinade and the yoghurt sauce, for a bit of brightness.
- extra virgin olive oil – I use this both in the marinade and to fry the chicken, so keep a bottle handy.
- spices – finely ground sea salt and cumin seeds go into the marinade and the rice for flavor. Kosher salt works just as well if that’s what’s in your pantry, and ground cumin can be swapped in a pinch, though the seeds add a nice bit of texture.
- basmati rice – rinsed a few times before cooking to remove excess starch, this is what gives you that lovely fluffy texture. You can swap for jasmine or another white rice, and for a different texture, brown rice, quinoa or cauliflower rice would all work as substitutions.
Sumac bean salad
- green beans – blanched briefly in boiling water and then shocked in cold water, this keeps them bright green and crisp-tender.
- tomato and red onion – I like vine ripened tomatoes cut into wedges here, along with thinly sliced red onion for a little bite. Persian cucumbers would also be a delicious addition if you want to bulk out the salad.
- sumac – a tangy, lemony spice that’s a staple in Middle Eastern cooking and pairs beautifully with the harissa.
- maple syrup, red wine vinegar and olive oil – whisked together into a simple dressing for the salad.
Yoghurt sauce
- Greek yogurt – the base of this cooling sauce, which helps balance the spice from the harissa.
- fresh mint and garlic – finely chopped mint and a minced garlic clove add so much flavor here. If you’re short on fresh garlic, ¼ teaspoon garlic powder works as a substitution.
- lemon juice and salt – rounds out the sauce with the right amount of acidity and seasoning.
Optional Extras
These harissa honey chicken bowls are delicious as they are, but a few optional extras can take them even further. Try adding sliced avocado, crumbled feta cheese, a spoonful of hummus, quick pickled onions or fire-roasted corn for even more flavor and texture. A handful of pita chips on the side is also a fun way to scoop up any extra yoghurt sauce!
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Tips for Making the Best Harissa Chicken Bowl
This harissa chicken bowl recipe comes together with just one large skillet and a saucepan, but here are a few tips to make sure it turns out perfectly. You’ll find the full step-by-step instructions in the recipe card at the bottom of this post.
- Marinate the chicken in a large bowl – tossing the chicken thighs directly in the harissa marinade, rather than pouring the marinade over them in the pan, helps the flavor coat every piece evenly.
- Rinse the rice a few times – swishing the basmati rice around in water and draining it two or three times removes excess starch, which is what keeps the rice fluffy instead of gluey.
- Don’t skip shocking the green beans in cold water – this stops them from cooking further and keeps that vibrant green color and crisp texture in the salad.
- Use a sharp knife to slice the chicken – cutting against the grain into thin strips makes the chicken so much easier to eat and helps it look great in the bowl.
- Cook the chicken over a medium heat – this gives the harissa marinade enough time to caramelize slightly without burning before the chicken is cooked through.
- Whisk the yoghurt sauce in a small bowl – this makes it easy to drizzle or dollop straight over the bowls once everything else is ready.
Storage
Each component of these harissa chicken bowls stores really well separately in the refrigerator, which makes this a great meal prep option. Store the sliced chicken, cooked rice, sumac bean salad and yoghurt sauce in individual airtight containers in the fridge for up to 4 days.
When you’re ready to eat, reheat the chicken and rice gently, then assemble the bowls with the cold salad and yoghurt sauce on top.
Harissa Honey Chicken Bowls
Equipment
- Large saucepan
- Large frying pan or skillet
- Salad bowl
- Sharp knife
- Chopping Board
Ingredients
- 800 grams skinless boneless chicken thighs
- 2 tablespoons harissa paste
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon finely ground sea salt
- 2 teaspoons cumin seeds
- 2 cups basmati rice
Sumac bean salad
- 200 grams green beans, cut into 1-inch pieces
- 2 vine ripened tomatoes, cut into wedges
- ¼ red onion, thinly sliced
- 2 teaspoons sumac
- 2 teaspoons pure maple syrup
- 40 mL red wine vinegar
- ¼ teaspoon finely ground sea salt
- 40 mL extra virgin olive oil
Yoghurt sauce
- ½ cup Greek yoghurt
- 20 mL lemon juice
- handful fresh mint, finely chopped
- 1 garlic clove, peeled and minced
- ¼ teaspoon finely ground sea salt
Instructions
- Add the harissa paste, honey, lemon juice, olive oil, salt and 1 teaspoon cumin seeds to a large bowl and whisk to combine. Add the chicken thighs and toss to coat evenly. Set aside.
- Add the rice to a large saucepan and top with water. Use clean hands to swish the rice around to wash. Strain through a fine mesh sieve, return the rice to the pan and repeat another two times to remove excess starches. Once the rice has been returned to the pan for a final time, top with 2 ½ cups water. Add the cumin seeds and then bring to a boil. Once boiling, reduce to a simmer and place the lid partially on. When most of the water has been absorbed, place the lid on properly and turn off the heat. Set aside for about 10 minutes for the rice to steam.
- While the rice is cooking, prepare the salad. Add the green bean pieces to a heat proof jug and top with boiling water. Strain immediately through a heatproof strainer and run under cold water. Shake off the excess water and transfer to a large mixing bowl.
- To the bowl add the tomato wedges and thinly sliced red onion. Add the sumac, maple syrup, red wine vinegar, salt and olive oil to a small jar and shake until well combined. Pour over the salad and toss to combine.
- To make the yoghurt sauce, add the yoghurt, lemon juice, finely chopped mint, minced garlic and salt to a bowl and whisk to combine.
- Bring a large frying pan to a medium heat. Add a drizzle of olive oil and then the marinaded chicken pieces. Fry for around 6-8 minutes on each side and once cooked through, transfer from the pan to a board. Cut horizontally into strips.
- To serve, spoon steamed rice into each bowl. Top the rice with spoonfuls of salad, the sliced harissa chicken and dollops of the yoghurt sauce. Garnish with fresh mint leaves and serve warm.
Notes
- To make this recipe dairy free, swap the Greek yoghurt for a dairy free yoghurt alternative.
- Leftovers keep well in the fridge for up to 4 days, making this a great option for meal prep.
- For a lower carb option, swap the basmati rice for cauliflower rice.
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