Zaynab Issa Introduces 20-Minute Harissa Apricot Chicken

Q: Are quick recipes like harissa chicken a healthy solution or a sugary trap?

Quick recipes like harissa apricot chicken are usually a healthy solution, not a sugary trap, if they are cooked at home and the sweetener is kept modest. The New York Times’ featured dish relies on harissa, a North African chile paste that is mainly about peppers, spices and oil, not sugar. Its nutritional risk comes less from harissa itself than from what is added around it. In this case, apricot jam brings sweetness, but in a fast weeknight recipe that does not automatically make the meal unhealthy. A small amount of jam used to glaze lean chicken can still fit into a balanced dinner, especially with vegetables, grains or yogurt. The bigger concern is hidden sugar, sodium and fat in packaged sauces, sweet glazes and some prepared foods. Similar quick chicken recipes can become less healthy when they use large amounts of honey, syrup or jam, or when they rely on salty commercial pastes and fatty cuts. Some prepared harissa-style dishes and wings are notably high in calories, sodium and added sugar. What matters is the build of the plate. Harissa chicken is a strong option when made with skinless chicken, a restrained amount of jam, and sides such as cucumbers, tomatoes, greens or whole grains. Serving it with yogurt, as suggested, can also balance heat without adding much sugar. So the answer is practical: quick recipes are not inherently a trap. They become one only when convenience ingredients push up added sugar, salt and calories.

Q: With the rise of 20-minute meals, is the art of slow cooking becoming obsolete?

No. The surge in 20-minute meals reflects demand for speed and lower heat in summer kitchens, not the end of slow cooking. The New York Times’ latest lineup, led by Zaynab Issa’s 20-minute harissa apricot chicken, shows how publishers are responding to busy schedules, hot weather and the need for flexible leftovers. Quick recipes solve a specific problem: getting flavorful food on the table fast, especially on weeknights. That is different from what slow cooking offers. Slow cooking remains relevant because it minimizes active labor rather than total elapsed time. A slow cooker can run unattended for hours, fitting workdays, batch cooking and meal planning. That “set it and leave it” convenience serves many of the same households drawn to 20-minute meals, but in a different way. It is also well suited to cheaper cuts of meat, soups, beans and stews, and helps reduce waste by turning pantry staples into multiple meals. Market data also argues against obsolescence. The slow cooker sector is projected to grow from about $2.01 billion in 2025 to $3.43 billion in 2035, with manufacturers adding app controls, programmable settings and multi-cooker functions. That suggests adaptation, not decline. What is changing is how people divide cooking tasks. Fast recipes are gaining ground for weeknights and warm seasons; slow cooking still holds value for colder months, bulk prep and hands-off home cooking. In practice, they are complements, not rivals.

1 articles · Updated · The New York Times · Jun 14

Zaynab Issa’s new Harissa Apricot Chicken is positioned as a fast weeknight dish, combining spicy harissa with 2 tablespoons of apricot jam and finishing in 20 minutes.
Five-star reader ratings and comments calling it a “perfect midweek recipe” underpin the recommendation, while the recipe advises tasting harissa first because brands vary in heat.
Yogurt is suggested to temper the spice for less heat-tolerant diners, and the dish is presented as part of a warm-weather lineup built around quick meals, leftovers and flexibility.
That broader weekly selection also includes a Halloumi Souvlaki Bowl and Cumin-Lime Shrimp With Ginger, reinforcing the focus on fresh, customizable summer cooking.