Harissa And Honey Chicken
This Harissa And Honey Chicken is one of those quick and easy weekday meals that you can make up pretty quickly once you get back from your hectic routine.
- 4 bone-in chicken thighs
- 1/4 tsp EACH: sea salt and pepper
- 1 tbsp cooking oil, if you choose skinless chicken
- 1/4 cup honey
- 2 tbsp harissa
- 1 tsp white vinegar
- 1 clove garlic, grated on a microplane
Preheat the oven to 350 degrees. Place the chicken thighs (and the oil if you're using skinless thighs) in a small ovenproof (preferably cast iron) skillet and season it with sea salt and pepper. Cover the pan (with a lid or foil) and bake it for 15 minutes.4 bone-in chicken thighs,¼ teaspoon EACH: sea salt and pepper,1 tablespoon cooking oil While the chicken is cooking, prepare the sauce. Whisk the honey, harissa, white vinegar, and garlic in a small frying pan over medium-high heat. Bring it to a boil and continue to boil it, whisking constantly, until the sauce has thickened enough to coat the back of a spoon. Remove the sauce from the heat.¼ cup honey,2 tablespoons harissa,1 clove garlic,1 teaspoon white vinegar
After 15 minutes, remove the chicken from the oven and drain off any liquid. Increase the oven temperature to broil. Place the chicken back in the oven, uncovered, on the second rack from the top. Broil for 10 minutes. Remove the chicken from the oven and drain off any liquid. Pour the honey harissa sauce over the chicken and toss it to coat then put it back in the oven to broil for 5 minutes more. Serve it immediately.
This recipe can easily be doubled.
Serving: skinless chicken thigh | Calories 226kcal | Carbohydrates 19g | Protein 20g | Fat 8g | Saturated Fat 1g | Polyunsaturated Fat 2g | Monounsaturated Fat 4g | Trans Fat 1g | Cholesterol 97mg | Sodium 337mg | Potassium 292mg | Fiber 1g | Sugar 18g | Vitamin A 76IU | Vitamin C 2mg | Calcium 13mg | Iron 1mg