Harissa Chicken with Whipped Feta, Chickpeas and Zucchini
This is one of those meals that tastes like it came from your favorite neighborhood Mediterranean restaurant. The harissa brings warmth instead of overwhelming heat, while the whipped feta adds a creamy, tangy contrast that keeps every bite balanced. Fresh herbs and lemon brighten everything, making the whole dish feel vibrant and satisfying.
Servings: FOUR
INGREDIENTS
8 boneless, skin-on chicken thighs
1/4 cup mild harissa paste
3 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon lemon zest
2 tablespoons lemon juice
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
Whipped Feta
8 ounces feta cheese
1/3 cup plain Greek yogurt
2 tablespoons olive oil
1 tablespoon lemon juice
1 small clove garlic
2 tablespoons water
Chickpeas and Zucchini
2 medium zucchini
1 (15 ounce) can chickpeas
2 scallions
1/4 cup chopped parsley
2 tablespoons chopped dill
1 tablespoon lemon juice
PREPARATION
Marinate chicken: Whisk together harissa, 3 tablespoons olive oil, 4 cloves garlic, lemon zest, 2 tablespoons lemon juice, smoked paprika, cumin, and coriander. Reserve 1 to 2 tablespoons of the marinade separately. Coat the chicken with the remaining marinade, cover, and refrigerate at least 8 hours or overnight.
Make whipped feta: Add feta, Greek yogurt, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 small clove garlic, and 2 tablespoons water to a mini food processor. Process until smooth and creamy, adding another splash of water if needed. Refrigerate until ready to serve.
Cook chicken: Remove the chicken from the marinade and season lightly with salt, keeping in mind that the whipped feta will add salt to the finished dish. Place the chicken skin-side down in a cold cast iron or stainless steel skillet, flattening each thigh so the skin has good contact with the pan and the chicken cooks evenly. Turn the heat to medium and cook for 8 to 10 minutes, checking at 8 minutes since the marinade can burn. Flip and cook for another 5 to 6 minutes. Check the temperature and continue cooking as needed until the chicken reaches at least 165°F (74°C). Transfer to a plate to rest.
Cook zucchini: Pour off excess fat and clean the skillet if there are burned bits from the marinade. Add the zucchini and cook over medium-high heat for about 3 minutes. Add 1/2 to 1 tablespoon of the reserved marinade and toss to coat.
Finish chickpeas: Drain and rinse the chickpeas. Add to the zucchini, season with salt, and cook for 3 to 4 minutes until warmed through and coated with the harissa mixture. Remove from the heat and stir in the scallions, parsley, dill, and 1 tablespoon lemon juice.
Plate: Spread the whipped feta onto a serving platter or individual plates. Spoon the warm zucchini and chickpeas over the feta and top with the harissa chicken.
Notes:
Bone-in, skin-on chicken thighs are best cooked to 175 to 185°F (79 to 85°C). The higher temperature gives the connective tissue time to break down, resulting in juicier, more tender meat.
If your harissa is particularly spicy, start with 3 tablespoons instead of 1/4 cup and adjust to taste next time. Harissa brands vary quite a bit in heat and saltiness.
