Moroccan Chicken and Peppers


Harissa, a North African chile paste, gives this skillet chicken recipe a depth of heat.

Hands On Time:
30 mins
Total Time:
45 mins
8 thighs and 4 cups peppers


  • 1 teaspoon coriander seeds

  • 1 teaspoon cumin seeds

  • 1 - 2 small dried red chiles (like chile de árbol), torn into pieces

  • ½ teaspoon kosher salt

  • ¼ teaspoon ground cinnamon

  • 8 skinless, boneless chicken thighs

  • 2 tablespoon olive oil

  • 6 cup coarsely chopped sweet peppers (red, orange, or yellow)

  • 1 Meyer lemon, sliced

  • Harissa paste


  1. In a spice grinder or with a mortar and pestle, grind coriander, cumin, and chiles; stir in cinnamon and salt. Sprinkle mixture over chicken.

  2. In a 12-inch skillet heat olive oil over medium-high heat 1 to 2 minutes. Cook chicken 15 to 17 minutes or until done (170°F). Remove to a platter; cover to keep warm. Add peppers and lemon slices to skillet. Cook 6 to 8 minutes or until peppers and lemon slices are tender and lightly browned, stirring occasionally. Add to platter with chicken. Serve with harissa paste.

    Moroccan Chicken and Peppers
    Andy Lyons

Nutrition Facts (per serving)

443 Calories
19g Fat
7g Carbs
57g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 443
% Daily Value *
Total Fat 19g 24%
Saturated Fat 4g 20%
Cholesterol 266mg 89%
Sodium 569mg 25%
Total Carbohydrate 7g 3%
Total Sugars 4g
Protein 57g
Vitamin C 122.3mg 612%
Calcium 36mg 3%
Iron 3.3mg 18%
Potassium 904mg 19%
Folate, total 54.8mcg
Vitamin B-12 1.7mcg
Vitamin B-6 1.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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