Morrocan harissa chicken thighs, roasted with wedges of onion and a glaze of spiced harissa paste, honey & butter with dried mint and sumac!
Spicy Roasted Chicken Thighs.
You can’t beat a good simple chicken dinner and for me that invariably means some chicken thighs.
They are loaded with great flavour, are as cheap as chips and they are really versatile.
We make a simple glaze of butter, Moroccan harissa paste and honey, then pour it over chicken thighs.
To turn up that flavour to 11 we season the chicken with salt, sumac and dried mint.
There is no searing, just chuck them in a hot oven and leave them alone! This is easy cooking!
Ingredient and Cooking Advice.
The first thing that you need to do is ensure that the roasting tin that you use for this recipe is not too big.
You need to pack the thighs in pretty tightly. If your pan is too large it will allow the juices to evaporate.
This will mean no sauce at the end of the dish and will also lead to less juicy chicken.
One area of this recipe that you have complete freedom over is whether to leave the skin on or remove it.
I prefer to leave it on but it will not get crispy! If you are counting calories or are not a fan of gelatinous chicken skin then you should remove it.
But do not be tempted to replace the dried mint with fresh mint, the flavour is completely different.
The North African influences in this Moroccan spiced harissa chicken recipe make buttered couscous an obvious choice as a side dish.
I like to run a load of snipped chives through the couscous to add a fresh onion flavour to compliment the roasted onion.
But you need not stick to North African flavours!
If you wanted to add some lighter vegetables this Shirazi salad would be great. It picks up on the flavours of dried mint and would help cut through the rich glaze.
These baked harissa chicken thighs have got the most wonderful almost caramel 'lacquer' from the combination of butter, honey and of course harissa paste!
- 4 Small Chicken Thighs
- 1 Large Onion
- 50 g (1.75 oz) Honey
- 2 Tbsp Harissa Paste
- 1 Stick Cinnamon
- 30 g (1 oz) Butter
- 1 Tsp Dried Mint
- 1 Tsp Sumac
- 1/2 Tsp Salt
- Peel and cut the onion into 4 wedges.
- Place the chicken into a roasting tray just large enough to hold them.
- Squeeze the onion wedges in with the chicken and sprinkle with the salt, dried mint and sumac.
- Heat the honey in a small pan with the butter, harissa paste, and cinnamon stick stirring until it is all combined.
- Pour over the chicken and onions then use a pastry brush to spread around.
- Place in the oven and roast at 200°C or 400°F for 40 minutes or until the internal temperature reaches 70°C.
- Remove and rest for 5-7 minutes before serving.
- Whilst the chicken is resting pour the juices from the roasting tin into a fiercely hot pan and reduce by half.
- Nap the reduced sauce over the chicken before serving.
After resting the internal temperature of the chicken should reach at least 73°C or 165°F.
Amount Per Serving: Calories: 817Total Fat: 52gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 365mgSodium: 780mgCarbohydrates: 32gFiber: 3gSugar: 24gProtein: 63g
Calorific details are provided by a third-party application and are to be used as indicative figures only.