Harissa Honey Chicken

• servings: 4 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

2 to 4 tablespoons harissa paste

2 tablespoons tomato paste

1/4 cup honey

1 lemon, (juiced)

Extra virgin olive oil

1 teaspoon Urfa Biber, (Aleppo pepper, or red chili flakes)

1 teaspoon coriander

1/2 teaspoon smoked paprika

5 garlic cloves, (minced)

8 to 10 boneless skinless chicken thighs (about 2 pounds)

Kosher salt

Black pepper

Directions

Make the honey-harissa marinade. In a large mixing bowl, combine the harissa, tomato paste, honey, lemon juice, and enough olive oil to generously coat the chicken (I used 1/3 cup). Add the Urfa Biber, coriander, smoked paprika, and garlic. Whisk until well incorporated.

Marinate the chicken. Season the chicken well on both sides with salt and pepper, then add to the marinade. Mix well to make sure the chicken is fully coated. If you have the time, cover and refrigerate for a couple of hours or overnight. Otherwise, allow it to sit at room temperature while your oven heats.

Get ready. Preheat your oven to 400°F.

Bake. Place the chicken on the center rack of your heated oven and bake until the chicken is cooked through and the surface is nicely caramelized with some charred bits, about 35 to 40 minutes.

Finish and serve. Drizzle a bit of the pan juices over the chicken and serve!

Nutrition

• Calories: 361 kcal
• Total Fat: 9.5 g
• Saturated Fat: 2.4 g
• Unsaturated Fat: 5.3 g
• Trans Fat: 0.04 g
• Cholesterol: 214.7 mg
• Sodium: 367.1 mg
• Total Carbohydrate: 24.4 g
• Dietary Fiber: 1.5 g
• Total Sugars: 20.1 g
• Protein: 44.7 g