Charred Citrus Harissa Pan-Fried Chicken Pasta with Moroccan Spices
A vibrant and aromatic pasta dish featuring pan-fried chicken thighs marinated in a spicy harissa and citrus blend, served over a bed of pasta tossed with a rich, spiced tomato sauce. The charred citrus notes and warm Moroccan spices create a unique and deeply flavorful meal.
Ingredients
Ingredients
- 1.5 lb boneless, skinless chicken thighs cut into 1-inch pieces
- 2 tbsp harissa paste adjust for spice level
- 1 tbsp lemon zest from 1 large lemon
- 1 tbsp orange zest from 1 large orange
- 2 tbsp olive oil divided
- 12 oz penne pasta or other short pasta
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 14.5 oz can crushed tomatoes
- 0.5 cup chicken broth or vegetable broth
- 0.25 cup fresh cilantro chopped, for garnish
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp orange juice freshly squeezed
- 1 tsp salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 0.25 tsp cinnamon ground
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to restore moisture. Make-Ahead: The chicken can be marinated up to 24 hours ahead. The sauce can be made separately and refrigerated for up to 2 days; reheat and combine with freshly cooked chicken and pasta. Variations: Substitute chicken with firm tofu or chickpeas for a vegetarian option. For a richer sauce, stir in 1/4 cup of heavy cream or coconut milk at the end. Use gluten-free pasta to make the dish gluten-free. Serving Suggestion: This dish pairs well with a simple side salad of mixed greens with a lemon vinaigrette.