Quick Harissa Apricot Chicken
Updated May 20, 2026
Ghazalle Badiozamani for The New York Times. Food Stylist: Brett Regot.
- Ready In
- 20 min
- Rating
- Comments
- Read comments
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Ingredients
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)
Nutritional analysis per serving (4 servings)
11 grams carbs; 167 milligrams cholesterol; 369 calories; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 1 gram fiber; 773 milligrams sodium; 53 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
- 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.
- 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).
- 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.
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.
Private Notes
Comments
I used Mina Mild Harissa and didn't have any trouble with the spice level. There was only the slightest hint of heat, which was perfect for me. I also used boneless thighs, which held up well during the sauce reduction at the end. I used only a little more than a pound, but still kept the sauce ingredients the same, wanting enough for the bulgur pilaff I made to go along with the chicken. I have to say, for the minimal effort this dish takes, the flavor payoff is terrific. Adding to my rotation.
So good. Trigger warning: I took liberties with the recipe - don’t read if that makes you crazy. I really appreciate the author making this a fast and approachable, few ingredient meal. It is really good and very flexible based on what’s in your pantry and fridge and how much time you have. I had a tired zucchini, yellow squash, and half red onion that I chopped up and sautéed until soft, removed from pan, and then proceeded with the chicken, adding them back in with the harissa, broth, et al. The chicken breasts I had were really big so I cut them in half parallel to the cutting board to make them thinner. I had half a can of pineapple rings in juice leftover in the fridge so I chopped those and used them and the juice instead of the apricot jam. I had a handful of spicy orange green olives leftover that I used that were so perfect I might buy again just for this purpose. Oh, and my harissa was spicy so I used less. So, so good.
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
Loved this recipe. It came out delicious. Here are the tweaks: I made the sauce day before. I also made the chicken three hours before serving. I added more olives and also added fresh apricots the latter of which I added while cooking the chicken so that the apricots would be tender. It’s important to make sure that your sauce is not too liquid. But in making the chicken three hours prior to serving it allowed the chicken to seep in the juices. We simply heated up the skillet seven minutes before serving so that everything would be warmer.
Made tonight with ingredients I had. Found the harissa I made in the back of the fridge. Worth it if you will use it a lot. I also only had fig jam and I’m sure it didn’t make a difference. So fast and easy - we had friends stop by for drinks and they stayed so I hesitated after they left if I wanted to cook but it was really, really easy. I think I’ll do the recipe with tofu sometime. I find tofu is an easy sub in most chicken recipes.
Wow this recipe has so much flavor. I ended up making my own harissa, used my own chicken stock, and cut up the chicken into smaller thinner pieces. It was perfect. I served it with a multigrain rice and sourdough bread.