Slow-Cooked North African Chicken with Harissa and Chickpeas
A fragrant slow-cooked chicken stew infused with spicy harissa and tender chickpeas, balanced with warm North African spices. This african-inspired chicken ready in about 435 minutes pairs bone-in chicken thighs, harissa paste, large onion, diced 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 cloves 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Sprinkle 1/4 cup chopped fresh cilantro over the stew before serving, and ladle onto plates with couscous or rice.
Frequently asked questions
How long does Slow-Cooked North African Chicken with Harissa and Chickpeas take to make?
Total time is about 435 minutes (15 min prep + 420 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 Slow-Cooked North African Chicken with Harissa and Chickpeas?
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 bone-in chicken thighs from drying out.
Can I substitute ingredients in Slow-Cooked North African Chicken with Harissa and Chickpeas?
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 Slow-Cooked North African Chicken with Harissa and Chickpeas 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 Slow-Cooked North African Chicken with Harissa and Chickpeas?
African 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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