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Bowl with harissa chicken thighs.

Harissa Chicken Thighs With Olives

Harissa Chicken Thighs with Olives - chicken gets spicy with harissa paste, olives, and tomatoes. 
Course Main Course
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4 servings
Calories 616kcal


  • 8 chicken thighs bone in and trimmed
  • 8 cloves garlic unpeeled (mine were peeled)
  • 1 cup olives mixed
  • 1/4 cup tomato paste
  • 1 tablespoon harissa paste
  • 1 tablespoon brown sugar
  • 1/2 cup chicken stock
  • salt and cracked black pepper
  • 14 oz roma tomatoes preferably on the vine


  • 1/2 cup flat-leaf parsley chopped
  • 1/2 cup cilantro leaves chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest shredded
  • 2 cloves garlic crushed


  • Preheat the oven to 350.
  • Make the gremolata by combining the ingredients in a bowl, and then set aside.
  • Place the chicken, garlic and olives in a large baking dish. Combine the harissa, sugar, and stock and spoon over the chicken, garlic and olives. Sprinkle with salt and pepper.
  • Cover tightly with foil and roast for one hour.
  • Increase the temperature to 400. Uncover and add the tomatoes and roast for an additional 30 minutes. Serve with the gremolata.



There are many varieties of harissa paste, try different ones to see which one you like the best.  Some are hotter than others and some are more heavily spiced. 


Calories: 616kcal | Carbohydrates: 16g | Protein: 40g | Fat: 43g | Saturated Fat: 10g | Cholesterol: 222mg | Sodium: 933mg | Potassium: 1000mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2175IU | Vitamin C: 32.1mg | Calcium: 75mg | Iron: 3.1mg