Dinner

Spicy Harissa Chicken with Lentils Recipe

ByEthan Lark November 20, 2025November 20, 2025

Introduction

This spicy harissa chicken with lentils is a comforting and flavorful dish that’s perfect for a hearty weeknight meal. Tender chicken thighs simmered with fragrant lentils and a smoky harissa sauce make for a deliciously satisfying combination.

A white plate sits on a white marbled surface, filled with a one-layer dish of cooked lentils mixed with chunks of browned meat, small pieces of orange-colored carrots, and bits of red tomato. The lentils look soft and saucy, with some green herbs sprinkled on top and throughout the dish for color. On the side of the plate, there are two small pieces of light-colored bread with a soft texture. The overall color palette is earthy with green, brown, and orange tones, and the food appears warm and hearty. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1 red onion, chopped
1 garlic clove, crushed
50g harissa
500g chicken thighs, skin removed, boned and diced
1 medium carrot, grated
200g dried puy lentils
2 x 400g cans chopped tomatoes
1.2l stock, made from 1 chicken or vegetable stock cube
Flat-leaf parsley, to serve (optional)

Instructions

Step 1: Heat the olive oil in a large frying pan over low heat. Add the chopped red onion and fry gently for 5-6 minutes until softened and translucent. Add the crushed garlic and cook for an additional minute.
Step 2: Stir in the harissa paste, then add the diced chicken thighs. Cook, stirring occasionally, until the chicken is well browned all over.
Step 3: Add the grated carrot, dried puy lentils, and chopped tomatoes to the pan. Pour in the stock, ensuring the chicken is fully covered by the liquid.
Step 4: Reduce the heat to low and simmer uncovered for 30-35 minutes, or until the chicken is thoroughly cooked and the lentils are tender and have absorbed most of the liquid.
Step 5: Season the dish well with salt and pepper. Scatter with chopped flat-leaf parsley if using, then serve hot.

Tips & Variations

For extra heat, add a pinch of chili flakes or use extra harissa paste to suit your taste.
Replace chicken thighs with chicken breast if you prefer a leaner option, but adjust cooking time to avoid drying out the meat.
If you don’t have puy lentils, brown or green lentils can be used as a substitute.
Serve with crusty bread or fluffy couscous to soak up the delicious sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave until piping hot. The flavors often develop further after a day, making it a great dish for meal prep.

How to Serve

The image shows a white plate filled with a thick stew made of small greenish-brown lentils mixed with chunks of cooked meat and small pieces of orange carrot. The stew has a moist, slightly oily texture with some herbs sprinkled on top for garnish. On the right side of the plate, pieces of torn bread rest on the white marbled surface. The overall colors are earthy with green, brown, orange, and red tones from the ingredients, creating a warm and hearty look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish in advance?

Yes, this dish tastes even better the next day once the flavors have melded. Prepare it a day ahead and refrigerate, then reheat thoroughly before serving.

Can I freeze the leftovers?

Absolutely. Allow the dish to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.