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Harissa "Chicken Marbella"

Ali’s first dinner party dish in 1995 was a winner chicken dinner from the Silver Palate Cookbook. It had all the flavor notes - briny olives and capers, sweet and earthy prunes, and chicken that was tender and crispy all at the same time. When we created our Zippy Harissa, it was a no-brainer for her to add it to the mix. The flavors all made sense. We also shortened the original Marbella recipe by a lot. You’re welcome.

Chef’s Tip: This technique has endless potential. Searing the chicken in an oven-proof pot, then softening vegetables in the rendered chicken fat, and then covering it with a liquid - broth, wine, coconut milk - and roasting it all together - just think of the possibilities. Or don’t think, and look up some more recipes from us.


  • Olive oil

  • 6 chicken thighs, with skin

  • Salt

  • 1 onion, quartered

  • 1 large handful of pitted green olives

  • Haven’s Kitchen Zippy Chili Harissa

  • 1 cup of white wine

  • 2 lemons, 1 sliced, 1 for zesting

  • 1 cup of dried, pitted prunes

  • 1 bunch of parsley


Step 1

Preheat oven to 350°F. Season chicken with salt

Step 2

Heat a Dutch oven with olive oil, and bring to medium-high heat. Once the oil shimmers, add the thighs skin side down and cook for 6-8 minutes, getting a nice crispy sear. Flip and cook on the opposite side for 2-3 minutes

Step 3

Remove the thighs and set them aside. Add the onions and sauté for 5 minutes until golden and tender, then add olives and ½ pouch of Zippy Chili Harissa to the pan and stir

Step 4

Nestle the chicken thighs back into the pan between the vegetables. Then add the white wine and lemon slices

Step 5

Roast in the oven for about 30 minutes, nestling the prunes into the pan for the last 10 minutes of cooking

Step 6

Top with chopped fresh parsley, the zest of a lemon, and salt to taste

4 Pack

Zippy Chili Harissa

A spicy-sweet sauce inspired by the North African spice-blend. Starring a 3-pepper mix and notes of cumin, cinnamon & dates. Contains 4 pouches (about…

4 Pack

Zippy Chili Harissa

A spicy-sweet sauce inspired by the North African spice-blend. Starring a 3-pepper mix and notes of cumin, cinnamon & dates. Contains 4 pouches (about…


Roasted Red Bell Peppers, Water, Beet Juice Concentrate (For Color), Red Jalapeño Peppers, Sun Dried Tomatoes (Sun Dried Tomatoes, Salt), Roasted Red Onion, Extra  Virgin Olive Oil, Date Paste, Guajillo Pepper Puree (Dried Guajillo Chiles, Water), Garlic, Coriander, Sea Salt, Cumin, Crushed Red Pepper, Cinnamon, Citric Acid.
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This recipe is also great with our Red Pepper Romesco and Herby Chemichurri sauce.

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