Harissa Chicken Arayes

For a scrumptious lunch or snack, try this harissa chicken arayes with feta yogurt sauce and fresh tomato salsa. This spicy Mediterranean version comes together in minutes making it convenient for the weekdays.

Watch how to make this

Ingredients

• Feta: Provides a creamy, tangy flavor to the dip that complements the spiciness of the harissa chicken.
• Greek yogurt: Used in the lemon feta dip to add creaminess and a slight tang, which helps to cool down the spiciness of the harissa chicken. It also adds a smooth, rich texture to the dip.
• Tomatoes: Fresh tomatoes are essential for the salsa, adding a juicy, slightly acidic component that refreshes the palate and contrasts with the richness of the chicken and dip. The natural sweetness of tomatoes also balances the savory and spicy elements of the dish.
• Ground chicken: The main protein in the arayes, providing a lean, mild base that absorbs the flavors of the harissa and spices well. Its relatively neutral flavor allows the spices and herbs to shine.
• Harissa: Harissa is a North African chili paste that infuses the chicken with a complex, spicy flavor. It’s key to giving the arayes their signature heat and depth. Harissa also adds a beautiful red hue to the filling.
• Herbs: Fresh herbs like parsley, cilantro, and dill add vibrant, fresh flavors that lighten the dish and enhance the overall taste.
• Pita bread: Serves as the vessel for the chicken filling, providing a soft yet slightly chewy texture that complements the crispiness of the cooked chicken mixture.

Substitutions and variations

• Protein: You can substitute ground chicken or ground turkey, beef, lamb, pork, or a combination of the meats.
• Spicy: Adjust the spice level, adding more or less harissa. If you can't find harissa you can use another hot sauce or a combination of smoked paprika and cayenne.
• Gluten-free: Use your favorite gluten-free pita wrap.

Step-by-step instructions

Step 1: Prepare sauces

Start by making the two sauces, the lemon feta sauce, and fresh tomato salsa. Although you can enjoy the harissa chicken arayes on its own, the two sauces compliment the stuffed pita wonderfully.

In a food processor, combine feta cheese, plain Greek yogurt, extra virgin olive oil, and lemon juice. Puree the mixture until smooth, then season with salt and pepper to taste. You can also use a blender but I found it easier to use a food processor to help break up the feta.

Next, prepare the fresh tomato salsa. Use a box grater to grate 2 medium tomatoes, discarding the skins. Since we're relying solely on the natural flavor of the tomatoes, it's important to use ripe tomatoes.

Season the grated tomatoes with 1 tablespoon of extra virgin olive oil, salt, and pepper. Mix well and set aside.

Step 2: Make chicken filling

Now that the sauces are done, we can move on to the chicken filling. Start by grating an onion using a box grater. To yield ⅓ cup, you'll need about ½ of a medium onion.

In a large bowl, combine ground chicken with the grated onion, 2-3 tablespoons of harissa, minced garlic, chopped parsley, chopped cilantro, chopped dill, salt, cumin, black pepper, and ground coriander.

Adjust the amount of harissa depending on how spicy you want the filling to be. Every brand is different and some will be spicier than others so adjust the amount according to your preference.

Mix the ingredients gently until just combined. Be careful not to overmix the chicken to prevent it from becoming tough.

If you're preparing the arayes ahead of time, you can chill the chicken filling in the fridge until ready to serve.

Step 3: Assemble stuffed pita

To assemble the arayes, divide the chicken mixture into 4 equal portions. Carefully open the pita bread, creating a pocket. Spread the chicken mixture evenly inside each pita half, trying to push the filling to the edges of the pita.

Brush both sides of the stuffed pitas with olive oil to help them crisp up during cooking. Then, heat a large sauté pan over medium heat. Once hot, place the stuffed pitas in the pan and cook for 4-5 minutes on each side, or until golden brown and cooked through. Use a spatula to press down lightly to ensure even cooking.

Once cooked, remove the pitas from the pan. You can cut the harissa chicken arayes in half if desired. Serve them hot, accompanied by the lemon feta sauce and fresh tomato salsa.

I can't believe I never tried arayes before making this recipe! It's such a simple dish yet the flavors are fantastic. The chicken is moist with a great spicy kick from the harissa. Meanwhile, the fresh tomato salsa adds a great acidic balance while the lemon feta dip adds a creamy element.

I will certainly be making these harissa chicken arayes again and again!

Make-ahead and storage tips

• Make-ahead: It's best to assemble and cook the arayes right before serving, however, you can make the meat filling up to a day ahead. Both the sauces can be prepared the day before.
• Store: The pita bread will soften over time so it's best to consume the arayes immediately. However, if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat the stuffed pita in the oven at 350 degrees until hot.

Frequently asked questions

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Recipe

Print Recipe

Harissa Chicken Arayes

Total Time30 minutes mins

Course: Appetizer, Main Course

Cuisine: Mediterranean

Keyword: chicken, sandwich

Servings: 4

Author: Christine Ma

Ingredients

Lemon feta dip

• 4 ounces feta
• ½ cup plain Greek yogurt
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• salt and pepper

Fresh tomato salsa

• 2 medium tomatoes halved
• 1 tablespoon extra virgin olive oil
• salt and pepper

Harissa chicken arayes

• 1 pound ground chicken
• ⅓ cup grated onion
• 2-3 tablespoons harissa
• 2 garlic cloves minced
• 2 tablespoons chopped parsley
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped dill
• 1 teaspoon salt
• 1 teaspoon cumin
• ½ teaspoon black pepper
• ½ teaspoon coriander
• 2 tablespoons olive oil
• 2 8- inch pita bread

Instructions

• Make lemon feta sauce. In a food processor, combine all of the ingredients including feta, yogurt, extra virgin olive oil, and lemon juice. Puree until smooth. Season with salt and pepper and set aside.
• Use a box grater to grate the tomatoes, discarding the skin. Season with extra virgin olive oil, salt, and pepper. Set aside.
• Prepare the harissa chicken arayes. In a large bowl combine chicken with grated onion, harissa, garlic, parsley, cilantro, dill, salt, cumin, black pepper, and coriander. Adjust amount of harissa depending on how spicy you want your arayes (2 tablespoons will yield a medium spice level). Mix until well combined.
• Divide the filling into 4 equal portions. Carefully open the pita bread and spread chicken mixture to fill each pita half. Brush both sides of the pita with oil.
• Heat a large saute pan over medium heat. Lay the stuffed pita in the pan and cook for 4-5 minutes or until golden brown. Flip and cook for another 4-5 minutes or until golden brown. Remove from heat.
• Cut harissa chicken arayes in half if desired. Serve with lemon feta sauce and fresh tomato salsa.

Notes

The lemon feta sauce, fresh tomato salsa, and chicken filling can be prepared the day before.