Baked Harissa Chicken with Tomatoes & Cured Olives

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Total Time: 50 Minutes

Servings: 6

Diet Category: Low Carb, Keto, Gluten-Free



3 Tablespoons Moresh Extra Virgin Olive Oil

6 Chicken Thighs, boneless & skinless

2 teaspoons Salt

1/2 teaspoon Ground Black Pepper

1 Shallot, diced

4 Roma Tomatoes, diced

2 Garlic Cloves, thinly sliced

1 Tablespoon Brown Sugar

1/2 cup Chicken Stock

1/4 cup Moresh Harissa with Lemon

1/2 cup Moresh Dry Cured Olives

1 Lemon, zested

1/4 cup Fresh Parsley, chopped 


  1. Preheat the oven to 350°F and pat the chicken thighs dry with paper towel then season both sides with salt and black pepper.
  2. Start by browning the chicken thighs in an oven safe skillet on medium-high heat with Moresh extra virgin olive oil then move to a plate.
  3. Add shallot, roma tomatoes, garlic, and brown sugar to the skillet and cook while stirring for just a couple of minutes.
  4. Next, add the browned chicken thighs back into the skillet along with the chicken stock.
  5. Brush the chicken thighs with Moresh harissa and also add the Moresh dry cured olives.
  6. Place the skillet onto a large baking sheet, cover the skillet with aluminum foil and roast in the oven for 25-30 minutes.
  7. Next, remove the aluminum foil and broil for 3-4 minutes.
  8. Remove from the oven then sprinkle the dish with lemon zest and garnish with parsley.