listen, I was just thinking about this harissa-orange chicken thing I threw together last Tuesday night when I had zero groceries and was too lazy to go to the store.
my husband had been complaining we were eating the same boring chicken every week. which honestly fair because I make the same three dinners on repeat. so I was scrolling Instagram avoiding meal planning and saw someone use harissa paste which I didn’t even know I had in my fridge from like six months ago.
first time I made this I used way too much harissa and my mouth was on fire lol. my kids refused to eat it and I ended up making them mac and cheese. second attempt I didn’t let the chicken brown enough and it was kind of grey and sad looking. third try I finally nailed it and now my husband asks for it specifically which basically never happens.
the orange juice thing was an accident because I was out of chicken broth but it turned out way better than boring broth would’ve been. sometimes mistakes work out.
Contents
why this actually works
harissa adds spice without being complicated or needing a million ingredients
orange juice makes it sweet and tangy which balances out the heat
broccoli roasts in the same pan so only one dish to wash
takes like 30 minutes total which is perfect for weeknights when you’re exhausted
looks impressive enough that people think you tried hard but you didn’t really
what you need
here’s the stuff but honestly just use what you have:
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken thighs | about 1.5 lbs | boneless skinless |
| Harissa paste | couple tablespoons | start with less |
| Orange juice | half a cup ish | fresh or from concentrate whatever |
| Broccoli | 1 big head | cut into florets |
| Olive oil | some | for roasting |
| Garlic | 3-4 cloves | minced or that jarred stuff |
| Honey | drizzle | maybe a tablespoon |
| Salt | to taste | |
| Pepper | to taste | |
| Orange zest | optional | if you’re feeling fancy |
making it
Preheat your oven to 425. I always forget this step first and then stand around waiting for it to heat up.
Mix the harissa paste with the orange juice, honey, minced garlic, and a little salt in a bowl. taste it and adjust if it’s too spicy or not sweet enough. mine is different every time honestly.
Cut the chicken into chunks. like bite-sized pieces. doesn’t have to be perfect mine never are.
Toss the chicken in the harissa-orange mixture. make sure it’s all coated. I just use my hands because I’m lazy about getting out tongs.
Spread the broccoli on a big baking sheet. drizzle with olive oil and season with salt and pepper. toss it around a bit.
Push the broccoli to the sides of the pan and put the chicken pieces in the middle. pour any extra sauce over the chicken.
Roast for about 20-25 minutes until the chicken is cooked through and the broccoli is getting those crispy brown edges. mine usually takes 23 minutes but check at 20.
Broil for like 2-3 minutes at the end if you want it extra crispy. watch it though because it can burn fast. I learned this the hard way when I walked away to check my phone.
Serve over rice or quinoa or just eat it plain. I usually do rice because my kids will only eat it that way.
tips and whatever
- Use chicken breast if that’s what you have but thighs stay more moist and flavorful. I’ve done both and thighs are better but breast works fine.
- Add more vegetables like bell peppers or cauliflower. I throw in whatever is about to go bad in my fridge.
- Make it less spicy by using less harissa and more honey. my kids’ version has like half the harissa and they’ll actually eat it.
- Squeeze fresh orange over it at the end for extra citrus flavor. I do this when I remember to buy oranges which isn’t often.
storage notes
keeps in the fridge for like 3-4 days. I usually pack it for lunch the next day.
reheats pretty well in the microwave. add a tiny splash of water so it doesn’t dry out.
I wouldn’t freeze this one. the broccoli gets weird and mushy when you thaw it.
I have a container in my fridge right now that’s either this chicken or some other orange chicken thing I made last week. didn’t label it obviously. gonna open it tomorrow and hope for the best. really need to start writing dates on my containers.
nutrition per serving
for about 4 servings:
| Thing | Amount |
|---|---|
| Calories | around 320 |
| Protein | 28g |
| Carbs | 18g |
| Fat | 14g |
| Fiber | 3g |
| Sugar | 12g |
these are rough estimates. depends how much sauce you use and if you serve it with rice. it’s pretty healthy though especially compared to takeout.
questions
can I use store-bought harissa
yeah that’s what I use. the paste in a tube or jar. I’ve never made homemade harissa and probably never will because that sounds like too much work
mine was too spicy what do I do
add more honey and orange juice to mellow it out. or serve it with rice and yogurt which helps cut the heat. you could also just use less harissa next time
what if I don’t have harissa
you could use sriracha or red pepper flakes but it won’t taste the same. harissa has more complex flavor. honestly just buy a tube it lasts forever in the fridge
can I make this on the stovetop
I guess you could cook the chicken in a skillet and steam the broccoli separately but the oven is easier and everything cooks at once. I’m all about minimal effort
