Pan-Seared Harissa Chicken with Chickpea Stew

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Spiced pan-seared chicken breasts paired with a hearty chickpea stew simmered in a smoky harissa tomato sauce, creating a flavorful North African-inspired dish. This African-inspired chicken recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 25 min Serves 4 African cuisine 420 cal/serving

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Ingredients

4 (6 oz each) boneless skinless chicken breasts
3 tbsp harissa paste
4 tbsp olive oil
1 large, diced yellow onion
4, minced garlic cloves
14 oz can canned diced tomatoes
15 oz, drained and rinsed canned chickpeas
1 tsp ground cumin
1 tsp smoked paprika
1/4 cup chopped, for garnish fresh cilantro
to taste salt
to taste black pepper

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Instructions

Step 1: Pat dry 4 boneless skinless chicken breasts and season both sides with salt and black pepper. Spread 2 tbsp harissa paste evenly over the chicken.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove and keep warm.
Step 3: In the same skillet, add remaining 2 tbsp olive oil, then sauté 1 large diced yellow onion and 4 minced garlic cloves over medium heat for 4 minutes until softened and fragrant.
Step 4: Stir in 14 oz canned diced tomatoes, 15 oz drained chickpeas, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tbsp harissa paste. Simmer for 10 minutes until the sauce thickens and flavors meld.
Step 5: Return chicken breasts to the skillet nestling into the chickpea stew. Simmer together for 2 minutes to combine flavors.
Step 6: Serve chicken topped with chickpea stew and garnish with 1/4 cup chopped fresh cilantro.