Harissa Chicken with Potatoes and Chorizo

Bring bold Mediterranean flavours to the dinner table with this easy harissa chicken recipe. Juicy chicken thighs are marinated in a vibrant blend of harissa, lemon, and honey, then cooked alongside crispy baby potatoes, sweet peppers, and smoky chorizo.

This colourful one-pan-style meal is packed with flavour and simple enough for a weeknight dinner, while still feeling special enough to serve to guests. Finished with olives, creamy yoghurt, and fresh dill, it's a satisfying family meal that comes together in under 40 minutes.

Servings: 4 people
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Appliance: Instant Air fryer

Ingredients

Chicken and vegetables

• 4–5 chicken thighs
• 500 g baby potatoes
• 3 peppers, cut into quarters
• 225 g chorizo, cut into chunks

Marinade

• 75 g yoghurt
• 2 tbsp harissa paste
• Zest and juice of 1 lemon
• 1 tbsp honey
• Salt and black pepper, to taste

Spice mix

• 4 tbsp oil of choice
• Generous pinch of salt and black pepper
• 1 tbsp Middle Eastern spice blend
• 2 tbsp harissa paste

To serve

• 160 g olives
• Tzatziki
• Fresh dill, chopped (optional)

Preparation method

Cook the potatoes

Place the baby potatoes in a pressure cooker and cover with water. Pressure cook for 5 minutes, then carefully perform a quick pressure release. Drain well and allow the potatoes to steam dry for a few minutes.

If you do not have a pressure cooker, boil the potatoes in a saucepan until just tender.

Marinate the chicken

In a bowl, combine the yoghurt, harissa, lemon zest, lemon juice, honey, salt, and pepper. Add the chicken thighs and coat well. Set aside while preparing the remaining ingredients.

Season the vegetables

Mix the oil, salt, pepper, spice blend, and harissa in a large bowl. Toss the peppers with half of the mixture and the cooked potatoes with the remaining half.

Cook in the air fryer

If using a dual-drawer air fryer, place the potatoes and peppers in one drawer and the chicken in the other.

Cook the vegetables at 180°C for 30 minutes and the chicken at 195°C for 15 minutes. Use the sync function if your air fryer has one so everything finishes at the same time.

If using a single-drawer air fryer, cook the vegetables first, then cook the chicken separately.

Add the chorizo

When the chicken has 5 minutes remaining, scatter the chorizo around the chicken and continue cooking until everything is golden and cooked through.

Serve

Arrange the potatoes and peppers on a serving platter. Top with the chicken thighs and chorizo, then scatter over the olives and fresh dill. Serve with tzatziki on the side.

The combination of spicy harissa, smoky chorizo, and sweet roasted peppers creates a vibrant meal that is packed with flavour while requiring very little hands-on cooking. Using an air fryer helps achieve crispy potatoes and juicy chicken with minimal effort.

Discover more easy chicken recipes in our recipe collection.

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