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Harissa Chicken and Orzo Bake Recipe

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★★★★★

4.5 from 262 reviews

This hearty Harissa Chicken and Orzo recipe combines tender, flavorful chicken thighs with spicy Moroccan-inspired harissa, sweet red peppers, and creamy orzo pasta baked in a rich tomato and chicken stock sauce. The dish is finished with Parmesan cheese and fresh parsley for a comforting meal that’s perfect for a cozy dinner.

Ingredients

Scale

Chicken and Vegetables

  • 6 chicken thighs
  • 1 onion, finely chopped
  • 2 pointed red peppers, seeds removed, sliced
  • 4 garlic cloves, finely chopped

Liquids and Seasonings

  • 2 x 400g tins chopped tomatoes
  • 1 litre (1¾ pints) good-quality chicken stock
  • 100g (3½ oz) rose harissa

Other Ingredients

  • 500g (1 lb 2 oz) orzo, rinsed
  • 75g (2⅔ oz) Parmesan, grated, plus extra to serve
  • 30g (1 oz) fresh flatleaf parsley, finely chopped
  • Salt and freshly ground black pepper

Instructions

  1. Preheat the oven: Set your oven to 220C/200C Fan/Gas 7 to prepare for baking the dish later.
  2. Season and brown the chicken: Season the chicken thighs generously with salt on both sides. Place them skin-side down in a wide, deep ovenproof pan or flameproof casserole and cook over medium heat for about 10 minutes until the fat renders and skin turns nicely browned. Flip and cook the other side for 2 minutes, then remove from the pan and set aside.
  3. Sauté onions and peppers: In the same pan, add the finely chopped onion and sliced red peppers. Season with salt and pepper, and cook while stirring occasionally for 3–5 minutes until softened.
  4. Add garlic and build the sauce: Stir in the chopped garlic and cook for one minute until fragrant. Then add the chopped tomatoes, chicken stock, rose harissa, and rinsed orzo. Season generously with salt and pepper and stir everything together thoroughly.
  5. Combine chicken and orzo: Nestle the browned chicken thighs into the orzo mixture, placing them skin-side up. Bring the pan to a simmer over high heat.
  6. Bake the dish: Transfer the pan to the preheated oven and bake uncovered for 20 minutes, or until the orzo is tender and has absorbed most of the liquid.
  7. Finish with cheese and herbs: Remove the chicken thighs to a plate. Stir the grated Parmesan and half of the chopped parsley into the orzo to create a creamy texture.
  8. Serve: Return the chicken thighs to the pan atop the orzo, sprinkle with the remaining parsley, and serve hot with extra Parmesan if desired.

Notes

  • For best results, use skin-on chicken thighs to achieve crispy skin during browning.
  • Rinsing the orzo removes excess starch and prevents clumping in the final dish.
  • Adjust harissa quantity to taste depending on your preferred spice level.
  • If you don’t have a wide pan or casserole dish, distribute ingredients evenly and use a suitable oven-safe dish that allows effective cooking.
  • Leftovers can be refrigerated and re-heated gently on the stovetop or microwave.

Keywords: harissa chicken, orzo pasta, baked chicken thighs, Moroccan recipe, spicy chicken, one-pan dinner

Find it online: https://thefoodrecipe.com/harissa-chicken-and-orzo-bake-recipe/