Honey Harissa Chicken Thighs

5 from 1 vote

This honey harissa chicken recipe is amazing! The sticky thighs are cooked in a sweet, spicy harissa paste and honey mixture with tomatoes and red onions.

Prep Time15

Cook Time40

Course: Main Course

Cuisine: Mediterranean

Servings: servings

Calories: 431kcal

Author: Adina

Equipment

Large Dutch oven or heavy-bottomed, oven-safe pot

Ingredients

Chicken:

6 bone-in skin-on chicken thighs Note 1
fine sea salt and ground black pepper
2 tablespoons vegetable oil

Harissa honey mixture:

1 ½ tablespoons harissa paste Note 2
3 tablespoons honey
1 tablespoon apple cider vinegar
1 teaspoon fine sea salt
½ teaspoon ground black pepper
2 teaspoons cornstarch
1 ¼ cups low-sodium chicken broth or stock, 300 ml

Vegetables:

3 small red onions
15 cherry tomatoes

Instructions

Harissa honey mixture:

Mix all the ingredients in a small bowl. Set it aside.
1 ½ tablespoons harissa paste + 3 tablespoons honey + 1 tablespoon apple cider vinegar + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper + 2 teaspoons cornstarch + 1 ¼ cups low-sodium chicken broth / 300 ml

Chicken:

Preheat the oven to 400°F/ 200°C.
Season: Dry the thighs with paper towels and season them generously on both sides with salt and pepper.
6 bone-in skin-on chicken thighs + fine sea salt and ground black pepper
Sear the chicken: Heat the oil in the pot. Add the thighs, skin side down, and sear on medium-high heat without moving them for 5-6 minutes until the skin is crisp and golden. Once they release easily from the pan, flip them and cook the other side for another 5 minutes. Remove them from the pan and very carefully (the pan is heavy and hot), remove the excess fat, leaving only about 2 tablespoons of it behind.
2 tablespoons vegetable oil
Red onions: Peel and quarter them through the root so the wedges stay together while cooking. Turn the heat down to medium-low. Add the onions and sear them until lightly golden on the flat side (1-2 minutes). Flip them and let them cook for another 1-2 minutes.
Add the harissa honey mixture, turn the heat up to medium-high, and cook until the mixture thickens slightly, about 3-4 minutes.
Cook the chicken: Nestle the chicken thighs in the sauce with the skin side up. Spoon some of the sauce over the skin and cook for 3-4 minutes on medium heat.
Add the cherry tomatoes and cook for 2-3 minutes.
Roast harissa chicken: Carefully transfer the pot to the preheated oven. Roast for 5-7 minutes or until the chicken is cooked through (Note 2).
Broil the chicken for about 3 minutes, keeping an eye on it at all times to prevent the skin from burning.

Notes

Chicken: Boneless thighs work, too, but adjust the cooking time accordingly; they need less time to cook, so make sure to check.
The heat level in Harissa might vary from brand to brand. Mine was pretty hot, and 1 ½ tablespoons was enough. If you like things even spicier, use more harissa.
Check the internal temperature with an instant-read thermometer; the safe temperature is 165°F/ 74°C. Or make a cut close to the bone; the meat should be white without traces of red or pink.

Nutrition