One-Pot Harissa and Olive Braised Chicken Thighs – A Flavor-Packed Dinner

Some meals just hit differently, and this One-Pot Harissa and Olive Braised Chicken is one of them. Spicy, smoky, and packed with deep, savory flavors, this dish brings North African and Mediterranean influences together for a meal that’s as comforting as it is exciting. Inspired by Chef Maniac, this recipe is perfect for a cozy dinner and requires just one pot—which means fewer dishes and maximum flavor.

Why This Recipe Works

I love braised chicken recipes, but this one is extra special because:

  • Harissa paste adds depth and spice – It’s a beautiful blend of chiles, garlic, and warm spices that gives the dish a kick.
  • Green olives bring a briny contrast – They balance the richness of the chicken with a pop of tangy saltiness.
  • One-pot simplicity – The chicken sears to perfection before simmering in a flavorful sauce, making it both easy and impressive.
  • It pairs with anything – Serve over rice, couscous, or crusty bread to soak up every last drop of sauce.

Ingredients You’ll Need

(Serves 4 | Prep Time: 10 mins | Cook Time: 40 mins)

  • 4 bone-in chicken thighs
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp harissa paste (adjust to spice preference)
  • 1 can (14 oz) diced tomatoes
  • ½ cup chicken broth
  • ½ cup green olives, sliced
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp salt
  • ¼ tsp black pepper
  • Fresh parsley for garnish

Step-by-Step Instructions

1. Sear the Chicken Thighs

I start by heating olive oil in a large skillet or Dutch oven over medium-high heat. Then, I season the chicken thighs with salt and pepper and sear them skin-side down for about 5 minutes, until they’re golden brown. I flip them and cook for another 3 minutes, then remove them from the pot and set aside.

2. Sauté the Aromatics

In the same pot, I sauté the diced onion until it softens, about 3 minutes. Then, I add the minced garlic and cook for another 30 seconds, until fragrant.

3. Build the Sauce

Now, it’s time for the flavor boost! I stir in:

  • 1 tbsp harissa paste (adjust depending on spice preference)
  • 1 can diced tomatoes
  • ½ cup chicken broth
  • ½ cup sliced green olives
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • Salt and pepper to taste

I give everything a good stir and let it simmer for 2 minutes, allowing the flavors to meld.

4. Braise the Chicken

I nestle the seared chicken thighs back into the sauce, making sure they’re partially submerged. Then, I reduce the heat to low, cover, and let it simmer for 30 minutes. This slow braising allows the chicken to soak up all the bold, rich flavors.

5. Garnish & Serve

Once the chicken is tender and the sauce has thickened slightly, I remove the pot from the heat and sprinkle fresh parsley on top for a vibrant finish.

I serve this dish hot and bubbling, usually over steamed rice or fluffy couscous, which soaks up all that amazing sauce.

Pro Tips for the Best Harissa Braised Chicken

  • For extra crispy skin, sear the chicken longer before braising and finish it under the broiler for 2-3 minutes after cooking.
  • Make it even richer – Add a splash of heavy cream or coconut milk at the end for a creamy finish.
  • Prefer a mild version? Use a smaller amount of harissa or opt for mild harissa paste.
  • For more veggies, throw in bell peppers, zucchini, or chickpeas before braising.

What to Serve with This Dish

This bold, spicy braised chicken pairs well with:

  • Steamed basmati rice – Soaks up the sauce beautifully.
  • Warm pita or crusty bread – Perfect for dipping into the rich harissa sauce.
  • Couscous or quinoa – Adds a light, fluffy texture that complements the dish.
  • Grilled vegetables – Eggplant, zucchini, or asparagus make great sides.

FAQs (From My Kitchen to Yours)

Q: Can I use chicken breasts instead of thighs?
A: Yes! But keep in mind that breasts cook faster—reduce the braising time to 20 minutes so they don’t dry out.

Q: What if I don’t have harissa paste?
A: You can substitute with sriracha, red pepper flakes, or a mix of paprika, cumin, and cayenne for a similar kick.

Q: Can I make this ahead of time?
A: Absolutely! This dish actually tastes even better the next day—just store it in the fridge and reheat on the stove over low heat.

Why This Harissa Chicken is a Must-Try

This One-Pot Harissa and Olive Braised Chicken is the perfect balance of heat, tang, and rich flavor, all wrapped up in a simple, comforting dish. Whether you’re looking for a quick weeknight dinner or a show-stopping meal for guests, this recipe delivers every time. Plus, the one-pot method makes cleanup a breeze!

For more bold and delicious recipes, check out Chef Maniac. If you try this recipe, let me know how you serve it—I’d love to hear your favorite pairings!

One-Pot Harissa and Olive Braised Chicken Thighs – A Flavor-Packed Dinner

One-Pot Harissa and Olive Braised Chicken Thighs – A Flavor-Packed Dinner

Some meals just hit differently, and this One-Pot Harissa and Olive Braised Chicken is one of them. Spicy, smoky, and packed with deep, savory flavors, this dish brings North African and Mediterranean influences together for a meal that’s as comforting as it is exciting. Inspired by Chef Maniac, this recipe is perfect for a cozy dinner and requires just one pot—which means fewer dishes and maximum flavor.
By Jason GriffithPublished on March 17, 2025
Prep Time10 min
Cook Time40 min
Total Time50 min
Servings4 servings
Category: Dinner
Cuisine: Mediterranean

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp harissa paste (adjust to spice preference)
  • 1 tsp smoked paprika
  • 4 chicken thighs, bone-in, skin-on
  • 1 cup chicken broth
  • 1/2 cup green olives, pitted and sliced
  • 1 red onion, sliced
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add the chicken thighs, skin side down, and sear until golden brown on both sides, about 5-7 minutes each side. Remove and set aside.
  3. In the same pot, add sliced onion and garlic, sauté until softened.
  4. Stir in harissa paste and smoked paprika, cooking for another minute until fragrant.
  5. Add chicken broth and olives, bringing to a simmer.
  6. Return the chicken thighs to the pot, skin side up, and cover.
  7. Reduce heat to low and let simmer for 30 minutes, or until chicken is cooked through.
  8. Season with salt and pepper to taste.
  9. Garnish with fresh parsley before serving.

Nutrition Information

@type: NutritionInformation
Calories: 450 calories
Protein Content: 30g
Carbohydrate Content: 15g
Fat Content: 30g
Tags: chicken, harissa, one-pot meal, Mediterranean, braised chicken, dinner recipe