Honey & Harissa Chicken Thighs Recipe
Moroccan(ish) harissa chicken thighs, roasted with wedges of onion and a glaze of spiced harissa paste, honey and butter with dried mint and sumac!
Servings 2 Servings
Calories 817kcal
Ingredients
- 4 Small Chicken Thighs
- 1 Large Red Onion 200g
- 50 g Honey 2½ Tbsp
- 2 tablespoon Rose Harissa Paste
- 1 Stick Cinnamon
- 30 g Butter 2 tablespoon
- 1 teaspoon Dried Mint
- 1 teaspoon Sumac
- ½ teaspoon Salt
Instructions
- Cut the onion into 4 wedges, then peel off the outer papery layer and trim the root section. You want the onion to hold together, so do not cut off too much of the root.
- Place the honey and harissa paste into a 15cm or 6" saucepan and heat it until it loosens, then stir to combine.
- Heat a 25cm or 10" frying pan over a medium-high heat, and when it is hot, add the butter. Place the chicken thighs in the frying pan, skin side down, and cook until they are lightly coloured.
- Flip the chicken, then squeeze in the onion wedges and cinnamon bark. Sprinkle over the salt, dried mint and sumac.
- Pour the honey and harissa mix over the chicken, then spread it out using a pastry brush. Transfer to the oven and cook at 200°C or 390°F (fan mode) for 22-25 minutes. Ensure that the chicken has reached 73°C or 165°F before serving.
Video
Nutrition
Serving: 1 | Calories: 817kcal | Carbohydrates: 32g | Protein: 63g | Fat: 52g | Saturated Fat: 19g | Polyunsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 365mg | Sodium: 780mg | Fiber: 3g | Sugar: 24g
