Dinner

One-Pot Harissa Chicken and Lentils Recipe

BySana Jeannette April 16, 2026April 16, 2026

Introduction

This one-pot harissa chicken and lentils recipe is a flavorful and comforting meal that combines tender chicken thighs with spicy harissa and hearty puy lentils. Perfect for a cozy dinner, it’s easy to prepare and packed with rich, warming flavors.

A deep round black earthenware bowl holds a steaming stew with visible layers: the bottom thick layer is a rich dark red broth filled with small brown lentils and orange carrot pieces. On top, three pieces of browned and spiced chicken thighs are partially submerged in the stew. In the center sits a dollop of white creamy yogurt, sprinkled with fresh, bright green chopped cilantro leaves scattered across the whole dish. The bowl rests on a brown round plate over a folded gray linen cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1 red onion, chopped

1 clove garlic, crushed
50 g harissa paste

500 g chicken thighs, skinless, boneless, and chopped
1 medium carrot, grated

200 g dried puy lentils
800 g chopped tomatoes (2 x 400g cans)
1.2 l chicken stock

Salt and pepper, to taste

Instructions

Step 1: In a large saucepan or pot, warm the olive oil over low heat. Add the chopped red onion and fry until softened, about 5-6 minutes. Add the crushed garlic and cook, stirring, for another minute.
Step 2: Stir in the harissa paste, then add the chopped chicken thighs. Increase the heat and cook until the chicken is browned on all sides.

Step 3: Add the grated carrot, dried puy lentils, chopped tomatoes, and chicken stock. Make sure the stock completely covers the chicken and lentils.
Step 4: Keep the heat low and cook the dish uncovered, stirring occasionally, until the chicken is cooked through and the lentils have absorbed the stock, about 35-45 minutes.
Step 5: Season with salt and pepper to taste. Serve hot for a satisfying meal.

Tips & Variations

If you prefer less heat, reduce the amount of harissa paste or substitute with a milder chili paste.
For extra freshness, garnish with chopped fresh parsley or coriander before serving.
Swap chicken thighs for chicken breasts if you want a leaner option, but be careful not to overcook them.

You can add chopped bell peppers or spinach towards the end of cooking for added vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if the dish has thickened too much.

How to Serve

A dark rustic pot filled with three pieces of browned chicken sitting in a thick, rich stew made of small green lentils and diced carrots in a deep reddish-brown sauce, with a dollop of white sour cream in the center topped with chopped fresh green herbs, all steaming hot and garnished generously with more scattered green herbs, the pot set on a folded gray cloth over a white plate, all on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of puy lentils?

Red lentils cook faster and tend to become softer and more mushy, which will change the texture of the dish. Puy lentils hold their shape better and are preferred for this recipe, but you can use red lentils if you adjust the cooking time accordingly.

Is harissa paste very spicy?

Harissa paste is moderately spicy with a smoky, chili flavor. If you’re sensitive to heat, start with a smaller amount and add more to taste as the dish cooks.