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Harissa and Persimmon Chicken Recipe

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3.8 from 11 reviews

  • Author: Sara
  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings

Description

This Harissa and Persimmon Chicken recipe features juicy marinated chicken breasts infused with a spicy harissa yogurt marinade, seared to golden perfection and baked with sweet persimmons and shallots for a delightful balance of heat and sweetness. Finished with fresh mint and a honey drizzle, this dish offers a vibrant, flavorful meal perfect for an elegant dinner or weeknight treat.

Ingredients

Marinade

  • 1 cup full-fat Greek yogurt (or plain full-fat yogurt)
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 2-4 teaspoons harissa paste (to taste)
  • 1 teaspoon kosher salt

Main

  • 3 large chicken breasts
  • 1 tablespoon olive oil (for searing)
  • 2 tablespoons white cooking wine (optional)
  • 2 large shallots (quartered)
  • 4 fuyu persimmons (sliced)
  • 1 teaspoon fresh mint (for garnish)

Instructions

  1. Prepare the Marinade: In a small bowl, whisk together Greek yogurt, honey, olive oil, lemon juice, harissa paste, and kosher salt until smooth and well combined.
  2. Marinate the Chicken: Place the chicken breasts in a shallow dish or a Ziploc bag, pour the marinade over the chicken, and toss to coat thoroughly. Cover and let marinate for 1 hour at room temperature or refrigerate overnight for deeper flavor.
  3. Preheat Oven: Set your oven to 425°F (220°C) to get it ready for baking.
  4. Sear the Chicken: Heat a large cast iron skillet over medium-high heat and add about 1 tablespoon of olive oil to coat the pan’s bottom. Remove excess marinade from the chicken slightly and sear each breast for 3-4 minutes per side until a golden brown crust forms.
  5. Deglaze and Add Aromatics: Pour in the white cooking wine to deglaze the pan, scraping up the browned bits, then add the quartered shallots and sliced persimmons.
  6. Bake the Chicken: Transfer the skillet to the preheated oven and bake for 10-15 minutes, depending on chicken thickness. Smaller breasts may cook in 5-10 minutes; thicker breasts might need 15-20 minutes. Bake until the chicken reaches an internal temperature of 165°F.
  7. Optional Broil: For extra color and slight charring, switch the oven to broil for 2-4 minutes after baking.
  8. Check Temperature: Use an instant-read thermometer to ensure the chicken is done. Aim to remove it around 160-162°F so it remains juicy while resting.
  9. Rest and Garnish: Remove the skillet from the oven and let the chicken rest for 10 minutes before slicing. Garnish with fresh mint leaves and an extra drizzle of honey or harissa for added flavor.
  10. Make Pan Sauce (Optional): Remove chicken and persimmons from the skillet, place the pan back on medium heat and simmer the leftover juices until they reduce and thicken, about 2-3 minutes. Toss sliced chicken in the sauce to coat before serving.

Notes

  • Marinating overnight in the fridge will intensify the flavors.
  • If you prefer less spice, use 2 teaspoons of harissa; increase up to 4 teaspoons for more heat.
  • Fuyu persimmons are sweet and firm, but other persimmon varieties can be used if preferred.
  • Use an instant-read thermometer to avoid overcooking and keep chicken juicy.
  • Broiling is optional but adds attractive caramelization and deeper flavor.
  • The pan sauce adds richness and ties the dish together deliciously.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: North African Inspired

Find it online: https://sarabaking.com/harissa-and-persimmon-chicken-recipe/