You must be logged in to bookmark
Log In / Sign Up
You must be logged in to rate
Log In / Sign Up
rate recipe
Harissa & Clementine Chicken Marinade

Harissa & Clementine Chicken Marinade

This versatile marinade can be used for Chicken Thighs, Breasts, whole birds, even fish. It works wonderfully in the oven & out on the grill. The lazy protein gets to bathe in the marinade all day or overnight to let the flavors develop, & the salty brine gets into the meat to plump it up. While I call for clementines in this recipe, feel free to experiment with the citrus of your choosing – this recipe could be excellent with substitutions of other kinds of citrus such as oranges, lemons, or limes.

Some Harissa are dry spice blends & others are wet spice pastes – while I currently have the dry spice blend at home, I’d think both would work equally well with this marinade recipe. In fact, I don’t think my Harissa is spicy enough so I add more crushed red pepper to my marinade – that’s probably too much heat for some – so adjust according to your taste!

What is Harissa? It’s a North African or Mediterranean Spice Blend, just as Curry & Chili are Spice Blends. Depending on who makes the Harissa it might contain, Hot Chili Peppers, Cumin, Coriander & more. Amazon sells many kinds as will your local healthy grocer.

& speaking of taste…this marinade makes for exceedingly tasty chicken! That smell as it is roasting or grilling?  Oh my!

Harissa & Clementine Chicken Marinade


2 Lbs Chicken Thighs or Breasts

5-6 Clementines or other citrus

2 Tablespoons Olive Oil

2 Cups Chicken Stock

2-3 Tablespoons Harissa (to your taste)

2 Garlic Cloves, sliced

1 Tablespoon Fresh Ginger, Minced

1 Teaspoon Ground Corriander

1 Teaspoon Cinnamon

1 Teaspoon Ground Cumin

1-2 Tablespoons Kosher Salt

1 Tablespoon Crushed Red Peppers (to your taste)

2 Tablespoons Flour (if turning marinade into sauce)

2 Tablespoons Coconut Oil (if turning marinade into sauce)



Juice Clementines into a medium bowl. Save clementine halves.


Add Olive Oil, Harissa, Chicken Stock, Garlic, Ginger, Coriander, Cinnamon, Cumin, & Kosher Salt to Clementine juice & whisk briskly.


Feel free to adjust spices according to your taste.


Place chicken in a non-metalic container & pour marinade over meat. Place Clementines around the chicken. Add water so that liquid covers proteins if you wish.


Add a dash more Harissa & Crushed Red Pepper Flakes to top of chicken, if desired.


Cover, refrigerate & let sit for a day or overnight.


Cook chicken according to your preference – roast, bake or grill. Reserve Marinade liquid if you wish to make a sauce.


Ta Da! You’re Done!


Note: If making a sauce, make a roux in a large pan by melting coconut oil & then whisking the flour into the oil. Whisk marinade into the roux & reduce heat & let it simmer for a few minutes to thicken.


Want an idea of what to serve this with? Chicken & sauce can be served with any grain – try couscous for a Moroccan flair! It also goes deliciously with heaping piles of veggies & salads – if you are grilling think about serving with pita or flat breads along with baba ganoush, eggplant, & this yummy chicken!


Ema (Eeeeee-Mah, sometimes written Imma) is Hebrew for Mom. 100's of people call Eve Ema and it warms her heart.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Do What Ema Says
Close Cookmode