The Marrakech Moonrise Harissa Chicken Skillet

Some nights, the best thing a dad can do is transport the whole family somewhere far away — without leaving the kitchen. My oldest came home from school talking about Morocco after a geography project, and I figured, why not bring Marrakech to our Tuesday night dinner table? The first time I made this, my youngest said it smelled like “a spice market adventure,” and honestly, that is the best compliment I have ever gotten. This harissa chicken skillet is now our go-to when we need a little weeknight magic.

Ingredients

• 1½ pounds boneless, skinless chicken thighs (about 6 thighs), cut into 2-inch pieces
• 2 tablespoons harissa paste
• 2 tablespoons avocado oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ½ teaspoon sea salt, plus more to taste
• ¼ teaspoon black pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced fire-roasted tomatoes
• ½ cup low-sodium chicken broth
• ⅓ cup dried apricots, roughly chopped
• 1 tablespoon raw honey
• 1 tablespoon fresh lemon juice
• 2 tablespoons extra virgin olive oil, for drizzling
• ¼ cup fresh cilantro leaves, for garnish
• 2 tablespoons fresh mint leaves, for garnish
• Lemon wedges, for serving

Instructions

1. Marinate the chicken: In a medium bowl, toss the chicken pieces with the harissa paste until evenly coated. Let sit for 10 minutes at room temperature while you prep the vegetables.
2. Sear the chicken: Heat avocado oil in a large cast iron skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed for 3–4 minutes until golden brown on the bottom. Flip and sear another 2–3 minutes. Transfer chicken to a plate (it does not need to be cooked through yet).
3. Build the aromatics: Reduce heat to medium. Add the diced onion to the skillet and cook for 4–5 minutes, stirring occasionally, until softened. Add garlic, cumin, coriander, cinnamon, salt, and pepper. Stir for 30 seconds until fragrant.
4. Simmer the sauce: Pour in the diced tomatoes and chicken broth. Stir in the chickpeas, chopped apricots, and raw honey. Bring to a gentle simmer.
5. Finish the chicken: Nestle the seared chicken pieces back into the skillet, spooning sauce over the top. Cover and simmer on medium-low for 12–15 minutes until the chicken is cooked through (internal temperature of 165°F) and the sauce has thickened.
6. Brighten and serve: Remove from heat. Stir in the lemon juice and drizzle with extra virgin olive oil. Scatter fresh cilantro and mint leaves over the top. Serve straight from the skillet with lemon wedges on the side.

Tips

• Harissa heat level: Harissa paste varies wildly in heat. Start with 2 tablespoons and add more at the end if your family can handle the kick.
• Serving suggestions: This pairs beautifully with couscous, cauliflower rice, or warm flatbread to soak up the sauce.
• Make it dairy-free: This recipe is naturally dairy-free! For a creamier version, stir in a splash of full-fat coconut milk at the end.
• Leftovers: Store in an airtight container in the fridge for up to 3 days. The flavors deepen overnight — even better the next day.
• Kid-friendly adjustment: Use mild harissa or reduce to 1 tablespoon for sensitive palates. The apricots add a natural sweetness kids love.