This creamy harissa chicken is bold, comforting, and full of flavour. Juicy chicken fillets are coated in a smoky, spiced harissa sauce with a splash of cream for richness, then served over fluffy couscous tossed with fresh herbs and lemon.
It’s the kind of dinner that feels a bit special but comes together in no time — ideal for a quick midweek meal that doesn’t hold back on flavour. If you like a little heat with a cooling finish, this one’s for you.
If you enjoy bold, vibrant flavours, you might also like my Spiced Lamb Koftas with Tzatziki & Flatbreads – they’re packed with warming spices and perfect for a laid-back feast.
🍴 Tools You’ll Need
Non-stick frying pan – For searing the chicken and simmering the creamy harissa sauce. A reliable pan like this one works well.
Mixing bowl – Handy for marinating the chicken and mixing couscous. Try a sturdy set like this.
Fine grater or zester – For lemon zest, garlic, or even grating fresh ginger if you like an extra kick. Something like this is ideal.
Measuring jug or cup – Useful for measuring the stock or boiling water for couscous. Go for this one with clear markings.
🍷 Wine Pairing
The smoky heat of harissa and richness of the cream pair beautifully with a chilled, aromatic Chenin Blanc – it’s fresh enough to cut through the sauce and holds up nicely against the spices. Prefer red? A soft, fruity Grenache works well too, especially if served slightly chilled.
Browse wine options on Amazon:
Search for Chenin Blanc
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Creamy Harissa Chicken with Herby Couscous
Ingredients
For the chicken:
- 2 skinless chicken breasts or thighs
- 1½ tbsp rose or regular harissa paste
- 100 ml double cream
- 1 garlic clove minced
- 1 tsp smoked paprika
- 1 tbsp olive oil
- Salt and black pepper to taste
For the herby couscous:
- 120 g couscous
- 200 ml boiling water or hot chicken stock
- Zest and juice of ½ lemon
- 1 tbsp olive oil
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh mint optional
- Salt to taste
To serve:
- Extra herbs for garnish
- Lemon wedges
Instructions
- Rub the chicken with harissa paste, garlic, smoked paprika, salt, and a little olive oil in a mixing bowl like this one. Let it marinate for 10–15 minutes if you’ve got time.
- Heat a non-stick frying pan such as this one over medium heat and cook the chicken for 5–6 minutes on each side until golden and cooked through. Lower the heat and stir in the cream, simmering gently for 2–3 minutes until the sauce is smooth and slightly thickened.
- Meanwhile, place the couscous in a mixing bowl and pour over boiling water or hot stock using a measuring jug like this. Cover with a plate or foil and leave for 5 minutes. Once absorbed, fluff with a fork and stir through olive oil, lemon zest and juice (use a zester like this one), chopped herbs, and a pinch of salt.
- Spoon the herby couscous onto plates, top with the creamy harissa chicken, and drizzle over any remaining sauce. Garnish with more herbs and a squeeze of lemon.
Top Tips for this Harissa Chicken with Herby Couscous
Let the chicken marinate for 10–15 mins to boost flavour and help it stay tender as it cooks.
Use rose harissa for a slightly sweeter, more fragrant finish, regular harissa works just as well.
Simmer the cream gently after adding it to stop it from splitting and keep the sauce smooth.
Fluff the couscous with a fork once it’s absorbed the liquid to keep it light and fluffy.