Slow-Cooked North African Chicken with Harissa and Chickpeas

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A fragrant slow-cooked chicken stew infused with spicy harissa and tender chickpeas, balanced with warm North African spices. This Ethiopian-inspired chicken recipe, ready in about 435 minutes, pairs bone-in chicken thighs, harissa paste, canned chickpeas, drained and rinsed 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.

Ingredients

• 6 pieces bone-in chicken thighs
• 3 tbsp harissa paste
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 2 cups chicken broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 large diced onion and sauté for 4 minutes until softened and translucent.
2. Step 2: Add 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp smoked paprika to the skillet. Cook for 1 minute until spices are fragrant.
3. Step 3: Stir in 3 tbsp harissa paste, then add 6 bone-in chicken thighs, turning to coat in the spice mixture. Cook for 3-4 minutes until chicken starts to brown.
4. Step 4: Transfer chicken and vegetables to a slow cooker. Add 1 can (15 oz) drained chickpeas, 2 cups chicken broth, 1 tsp salt, and 1/2 tsp black pepper. Cover and cook on low for 6-7 hours until chicken is tender.
5. Step 5: Sprinkle 1/4 cup chopped fresh cilantro over the stew before serving, and ladle onto plates with couscous or rice.