Quick Harissa Apricot Chicken

By Zaynab Issa

Published May 12, 2026

  • Ghazalle Badiozamani for The New York Times. Food Stylist: Brett Regot.
Media 1 of 2
Ready In
20 min
Rating
5(10)
Comments
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Harissa paste does all the heavy lifting in this one-pan chicken dinner, so choosing one that’s high-quality and paste-like, rather than thin and watery, is very important—spice levels will vary brand to brand, so taste a bit before cooking if you’re sensitive to spice. Apricot preserves balance out the harissa’s intensity and provide sweetness and body, while olives add a punchy bite of saltiness. As a nod to its inspiration, Moroccan chicken tagine, ground cinnamon adds a background note of warmth and earthiness. 

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Ingredients

Yield:4 servings

  • 2 pounds boneless, skinless chicken breasts or thighs, patted dry 

  • Kosher salt and freshly ground black pepper 

  • 1 tablespoon olive oil 

  • 1 cup chicken stock

  • 2 tablespoons apricot preserves or jam

  • ¼ cup high-quality harissa paste 

  • ¼ teaspoon ground cinnamon 

  • ⅓ cup olives, preferably Castelvetranos, smashed and pitted (or pitted ones torn in half)

  • Crusty bread or cooked pearl couscous, for serving

  • Lemon wedges, for serving 

  • 2 tablespoons fresh mint leaves, torn, for serving (optional)

Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat a large (12-inch), high-sided skillet over medium-high heat. Meanwhile, season one side of the chicken generously with salt and pepper. Once the skillet is warm, add olive oil and place chicken, seasoned side down, in an even layer. Season the now-exposed side of the chicken with kosher salt and black pepper. Cook until the chicken is mostly opaque on the sides, easily releases from the pan, and is nicely browned on the underside, 6 to 8 minutes. 

  2. Step 2

    Meanwhile, add chicken stock, apricot preserves, harissa paste and cinnamon to a large liquid measuring cup. Whisk well to combine and break up the jam. 

  3. Step 3

    Flip chicken over and let cook on the other side until lightly seared and no longer pink, 1 to 2 minutes. Pour in the harissa mixture, add the olives, and stir to scrape up any browned bits. Bring to a rapid simmer and cook until the sauce thickens and the chicken is fully cooked through, another 3 to 5 minutes. Taste for salt and adjust seasoning according to taste (this will depend on the chicken stock and harissa used). 

  4. Step 4

    Serve immediately with crusty bread or couscous, spooning the sauce and olives over the chicken. Finish with a squeeze of lemon and a sprinkling of mint leaves, if desired. 

Tip

  • If you’d like to work ahead, the sauce mixture in Step 2 can be made up to 2 days in advance; store in an airtight container in the refrigerator.

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Ratings

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Comments

Amy

truly speedy, moreishly spicy, jammily sticky. Might be worth butterflying, slicing, or hammering the breasts though: mine were very big and didn't cook evenly. Still, a perfect midweek recipe

Too spicy

Not sensitive to spice but the ratios make no sense. Simply too much harissa

Too spicy

Not sensitive to spice but the portions are way off. This is simply too much harissa paste

Delicious & easy!

Really tasty. I cut my chicken breasts in half but otherwise followed the recipe as written. Will make this again.

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