Harissa Chicken with Feta and Herbs

This Harissa Chicken with Feta and Herbs is a bold and vibrant dish featuring tender, golden-seared chicken thighs, juicy tomatoes, and chickpeas simmered in a smoky-spicy harissa sauce. Finished with creamy feta and fresh herbs, it’s a hearty one-pot dinner made effortlessly in the Instant Pot.

Cuisine

Middle Eastern-Inspired

Course

Main Course

Difficulty

Easy

Duration

30 Minutes

Cooking Technique

Sauté, Pressure Cook

Keywords

Chicken Thighs, Chickpeas, Harissa, Instant Pot Culinary Team, One-Pot Dinner

Prep Time

5 Minutes

Cook Time

25 Minutes

Servings

4 Servings

Ingredients

4 bone-in chicken thighs, room temperature
Salt, as needed
2 tbsp. extra virgin olive oil
1 lb. cherry tomatoes, halved
1 ¼ cup roasted red peppers, diced
1 (15 oz.) can chickpeas, drained and rinsed
½ cup mild harissa paste
4 garlic cloves, grated
1 tbsp. za’atar, plus more for serving
¼ cup feta cheese, for sprinkling
Fresh cilantro, for serving
Fresh oregano, for serving

Instructions

Set the Instant Pot to Sauté – More/High. Season chicken thighs with salt on both sides.
Add olive oil to the pot. Place chicken thighs skin-side down and cook for 5–6 minutes until golden. Flip and cook for another 5–6 minutes. Remove the chicken from the pot and set aside.
Add cherry tomatoes, roasted red peppers, chickpeas, harissa paste, and grated garlic. Stir to combine and scrape up any browned bits.
Nestle the seared chicken thighs back on top of the mixture and sprinkle with za’atar.
Seal the lid and Pressure Cook on High for 10 minutes. Allow a 5-minute natural release, then flip the valve to release any remaining pressure.
Remove the chicken and check the sauce consistency. If it’s too runny, set to Sauté and cook for a few minutes until thickened. Season additionally, if necessary.
Spoon the sauce around the chicken and top with crumbled feta, more za’atar, and plenty of fresh cilantro and oregano. Serve warm.