One-Pot Chicken and Chickpea Tagine with Harissa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A spiced North African-inspired chicken tagine simmered with chickpeas and fragrant harissa for a warming one-pot meal. This mediterranean-inspired chicken ready in about 50 minutes pairs boneless skinless chicken thighs, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 4 Mediterranean cuisine 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add 1 lb boneless skinless chicken thighs, seasoned with 1 tsp salt and 1/2 tsp black pepper, and sear for 4 minutes per side until golden brown, then remove from the pan.
  2. Step 2: Add 1 diced medium yellow onion and 3 minced garlic cloves to the same pan, sautéing over medium heat for 4 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp harissa paste, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp ground turmeric, cooking for 1 minute until the spices are fragrant.
  4. Step 4: Pour in 14 oz canned diced tomatoes with their juices, 15 oz drained and rinsed canned chickpeas, and 1 cup chicken broth. Stir well to combine and bring to a simmer.
  5. Step 5: Return the browned chicken thighs to the pan, submerging them in the sauce. Cover and simmer over low heat for 25 minutes until the chicken is cooked through and the sauce thickens.
  6. Step 6: Stir in 1/4 cup chopped fresh cilantro just before serving for a fresh herbal note.

Frequently asked questions

How long does One-Pot Chicken and Chickpea Tagine with Harissa take to make?

Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Chicken and Chickpea Tagine with Harissa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in One-Pot Chicken and Chickpea Tagine with Harissa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Chicken and Chickpea Tagine with Harissa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Chicken and Chickpea Tagine with Harissa?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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