One-Pan Chicken Thighs with Harissa Lentils
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Harissa adds incredible depth to this one-pan chicken thigh recipe. The bold North African chili paste infuses the lentils with warmth and spice, creating a flavorful base without overpowering the dish. If you prefer a milder heat, simply start with a small amount and adjust to taste.
Everything comes together in a single pan for easy cleanup. The chicken thighs are seared until golden, then onions and garlic are cooked in the rendered fat for maximum flavor. The lentils simmer in a sauce of harissa, tomatoes, and stock until tender, and the chicken is nestled back in to finish cooking. The result is a hearty, healthy-ish dinner that feels both comforting and exciting. For other easy chicken thigh recipes try these braised lemongrass chicken thighs, simple salt and pepper cast iron chicken thighs and one-pan honey balsamic chicken thighs with peaches.
Why You’ll Love This
- Big flavor, minimal effort. Harissa, tomatoes, and stock build a bold sauce that infuses every bite of the chicken and lentils.
- One-pan convenience. From searing the chicken to simmering the lentils, everything cooks in a single skillet, making cleanup a breeze.
- Customizable heat. Adjust the spice level by adding more or less harissa to suit your taste.
Key Ingredients in This Recipe
- Lentils – I use brown lentils in this recipe. They are considered the most “standard” lentils and are easy to find by the rice in the grocery store.
- Harissa – Harissa is a North African spice paste, specifically from Tunisia. It’s made from red chilies, garlic, oil, vinegar or lemon and aromatic spices like cumin, coriander and caraway. This spicy and smokey condiment adds a great depth to a dish. It can be found in tubes or jars at the grocery store or can be made at home.
- Chicken thighs – Skin-on, bone-in chicken thighs are a great cut because they are typically inexpensive but they stay moist as they cook and if seared then the skin gets crispy.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- Add greens like spinach or kale to the lentils before adding the chicken thighs back to the pan, cooking until just wilted.
- If the lentils cook too quickly and the chicken stock absorbs too fast, add more, 1/4 cup at a time.
- This recipe can be made with boneless, skinless chicken thighs though I love the flavor the skin adds. You can also use chicken thighs, the cooking time may need to be adjusted based on size.
How to Make Chicken Thighs with Harissa Lentils in Advance
Store the chicken and lentils refrigerated in an airtight container for up to 4 days in advance. The lentils reheat well, and the chicken can be gently warmed in the sauce before serving. Add a splash of stock if the lentils thicken too much in the fridge.
How to Make Chicken Thighs with Harissa Lentils (Step-by-step)
Place a large sauté pan over medium heat, add the olive oil and heat through. Pat the chicken thighs dry and season with salt and pepper. Brown the chicken thighs on all sides, about 5 minutes per side, and remove to a plate and set aside.
Add the onions and garlic to the pan and sauté in the remaining chicken fat oil mixture, stirring occasionally, until the onions are soft and translucent, about 6 minutes.
Stir in the tomato paste and harissa and cook for a minute. Stir in the tomatoes and turn the heat down to medium-low.
Rinse the lentils in a fine mesh strainer and gently shake to drain. Add the lentils and chicken stock to the pan and simmer, stirring occasionally until the lentils are just tender, about 25 to 30 minutes.
Stir in the sugar to adjust the acidity if needed. Nestle the the seared chicken thighs back to the pan. Cook until the chicken thighs are completely cooked through, about an additional 10 minutes.
Garnish with cilantro. Serve warm ladled into bowls or with a side of brown rice.
FAQ – Frequently Asked Questions
Harissa is a North African spice paste, specifically from Tunisia. It’s made from red chilies, garlic, oil, vinegar or lemon and aromatic spices like cumin, coriander and caraway. This spicy and smokey condiment adds a great depth to a dish
It can be moderately spicy depending on the brand or recipe, but the heat is balanced by deep, savory flavor. Start with a small amount and add more if you like things hotter.
Yes! The lentils reheat well, and the chicken can be gently warmed in the sauce before serving. Add a splash of stock if the lentils thicken too much in the fridge.
Brown or green lentils hold their shape well after simmering. Red lentils cook down much faster and become softer, so stick with brown or green for this recipe.
Yes, though chicken thighs stay juicier during simmering. If you use breasts, reduce the cooking time slightly to prevent them from drying out.
Other Recipes to Try
If you enjoy this harissa lentil stew recipe, I recommend checking out some of these:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
One-Pan Chicken Thighs with Harissa Lentils
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Ingredients:
- 1 tablespoon extra-virgin olive oil
- 5 bone-in, skin-on chicken thighs
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 medium yellow onion, diced
- 3 cloves garlic, chopped
- 3 tablespoons harissa, (I use Mina Harissa)
- 2 tablespoons tomato paste
- 1 (14.5 ounce) can crushed tomatoes
- 1 cup brown lentils
- 3½ cups chicken stock
- 1 teaspoon granulated sugar (optional)
- ¼ cup chopped cilantro
Instructions:
- Place a large sauté pan over medium heat, add the olive oil and heat through. Pat the chicken thighs dry and season with salt and pepper. Brown the chicken thighs on all sides, about 5 minutes per side, and remove to a plate and set aside.
- Add the onions and garlic to the pan and sauté in the remaining chicken fat oil mixture, stirring occasionally, until the onions are soft and translucent, about 6 minutes.
- Stir in the tomato paste and harissa and cook for a minute. Stir in the tomatoes and turn the heat down to medium-low.
- Rinse the lentils in a fine mesh strainer and gently shake to drain. Add the lentils and chicken stock to the pan and simmer, stirring occasionally until the lentils are just tender, about 25 to 30 minutes.
- Stir in the sugar to adjust the acidity if needed. Nestle the the seared chicken thighs back to the pan. Cook until the chicken thighs are completely cooked through, about an additional 10 minutes.
- Garnish with cilantro. Serve warm ladled into bowls or with a side of brown rice.
Notes:
Nutrition:
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