Harissa Chicken Tacos

Taco Tuesday! Easy Middle Eastern Harissa Chicken Tacos are for dinner tonight.

I don’t need the classic excuse of “Tuesday” to enjoy tacos daily, especially when they are as easy to make as these Harissa Chicken Tacos! Add a fried egg and ~ boom ~ breakfast. Or serve as a taco salad or top with corn salad and avocado in a tortilla like I did here! I made a simple corn salad with mayo, lime, hot sauce, salt and pepper.

Lately I have been even busier than normal. We were just in LA shopping for felt food (totally normal). Before that was San Diego for my future sister-in-law’s bachelorette, and next up is NYC and then…a big exciting TBA trip! I’ll fill y’all in soon.

So anyway, I have made this chicken no fewer than four times recently because it’s just so darn easy, healthy, and even better as leftovers. First for Jewchella, and now it’s a dinner regular! Plus, it’s basically just three ingredients plus some pantry spices thanks to my favorite jarred harissa, Mina!

How good do these look?? Just brown your chicken to add flavor and crispiness (I used Grown and Behold, the best quality kosher meat), add coconut milk and harissa, braise an hour, and dinner is served. I used spicy (I like it hot!) but Mina makes a mild too for you spice adverse. You don’t need a whole jar, so you can use your extra harissa on hummus/eggs/mayo/anything/with a spoon.

Harissa Chicken Tacos

Amy Kritzer

Taco Tuesday! Easy Middle Eastern Harissa Chicken Tacos are for dinner tonight.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main

Cuisine Middle Eastern

Servings 4 servings

Ingredients

  

1x2x3x

• 1.5 pounds chicken thighs about 6 pieces
• 2 tablespoons high smoke point oil
• 2 teaspoons ground cumin
• 2 teaspoons ground paprika
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 cup coconut milk low fat works too
• 2 tablespoons harissa I used Mina
• 1 lime

Instructions

 

• Drizzle chicken thighs with about 1/2 tablespoon of oil, coat, and then coat evenly with spices. Honestly, I don’t usually measure the spices. Just eyeball it!
• Then heat the remaining oil in a Dutch oven or large heavy-bottomed pan over medium-high heat. Brown the chicken about 5 minutes per side in batches (I did three thighs at a time). Remove chicken and set aside.
• Add the coconut milk and harissa and stir to combine, scraping up all the chicken goodness on the bottom of the pan. Put the chicken back in, lower heat to low, and cover. Simmer for about 60-75 minutes until chicken falls apart easily. Shred and simmer 5 more minutes so it soaks up all the sauce. Squeeze lime juice all over.
• Serve hot, or cool and refrigerate for up to 5 days. It tastes even better as leftovers as the flavors meld and the chicken soaks up all the sauces!

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Thanks to Mina and Grown and Behold Foods for partnering with me on this post!