I love a chicken dinner that looks and tastes like you spent more time making it than you actually did. This Harissa Honey Chicken is a delicious combination of crispy chicken thighs, a sweet and spicy harissa honey sauce, and juicy summer fruit. Peaches, apricots or even tomatoes can be added to the skillet, where they soften in the flavorful sauce and balance the heat of the harissa with their natural sweetness and acidity.
The chicken is first seared until the skin is golden and crisp, then finished under the broiler until the sauce is thick and glossy and the chicken is cooked through. Served over rice or couscous with plenty of sauce and scallions, this is an easy chicken dinner that's full of bold, unexpected flavor making a dinner that is both easy and memorable.
Harissa brings a wonderful depth of flavor to this chicken without requiring a long list of ingredients. The honey balances the heat while helping the chicken develop delicious caramelized edges.
Serve this easy harissa chicken with rice, couscous, roasted vegetables or a simple salad for a dinner that feels special without being complicated.
Lately, I've been making simple dinners because I never know what Manservant will want to eat.
The surgery seems to have changed his appetite, so I've just been keeping basics in the house and making what sounds good to him.
Truth is not much sounds really good and the things I think would sound good, often aren't appealing to him. Veggies are out, but he seems to like protein and lots of flavor.
So, this quick flavorful chicken thigh recipe appealed to him and I was happy.
A perfect Friday night dinner that is also perfect for Rosh Hashanah, this chicken dinner is a winner!
This Adeena Sussman recipe is very good, but me being me, I decided to zhuzh it up with a bit of ajika seasoning.
Totally optional, but this adds another layer of flavor.
Table of contents
Why You'll Love Harissa Honey Chicken
- Sweet and spicy: Honey balances the smoky heat of harissa.
- Big flavor: Harissa brings chile, garlic and spice without requiring dozens of ingredients.
- Juicy chicken: Chicken thighs are especially forgiving and stay tender. But feel free to use chicken breasts also.
- Easy enough for a weeknight: The sauce comes together quickly.
- Great for entertaining: The colorful glaze makes this chicken look as good as it tastes.
- Versatile: Serve it with rice, couscous, vegetables, salad or in a grain bowl.
What Is Harissa?
Harissa is a North African chile paste traditionally made with peppers, garlic, spices and oil. Depending on the brand or recipe, harissa can range from mildly spicy to quite hot.
For this recipe, harissa provides the smoky, spicy and savory foundation, while honey adds sweetness and helps create a beautifully caramelized coating on the chicken.
What does harissa taste like?
Harissa looks like a tomato based sauce but it is made with red peppers and chilies, garlic, spices aand oil.
It is spicy, a touch smoky, savory and slightly tangy, with the exact flavor varying by brand.
Or you could make it yourself!
Ingredients for Harissa Honey Chicken
Harissa paste
Harissa can be found in a jar or in a tube. I like the one in the jar for this chicken recipe, but the tube version is handy for adding a bit of flavor to most anything.
I buy the mild version and then add chili flakes if I want the sauce spicier. You do you!
If you can, taste the harissa because each version can taste a bit different.
Just as you might add a dollop of tomato paste; you can do this with harissa, too. It is also often added as a spicy drizzle down the length of a sandwich.
Harissa adds flavor to the sauce of this chicken and it blends beautifully with the honey.
Honey
Honey balances the heat of the harissa and helps the chicken caramelize. Use your favorite honey.
Chicken
Chicken thighs are economical and many prefer them over chicken breasts.
Thighs tend to stay juicer and because of the darker meat they stand up well in the unique harissa sauce.
That being said if you prefer chicken breasts, leave the skin on and cut into pieces if they are very large so they cook better.
I made this harissa chicken with bone-in thighs so I cooked the chicken a bit longer than in the below recipe.
Why did I use bone-in? Because at my grocery I can't find boneless chicken with the skin on! The most important thing about the chicken you choose to use is that it should have the skin on!
That's what makes the chicken become crisp and golden. Without it, it will become dry!
Sherry Vinegar
I love sherry vinegar in many sauces and in salad dressing. However, if you can't find sherry vinegar, fresh lemon juice will do.
Seasonings and Ajika
Harissa contains other seasonings which add flavor. Browned onions add flavor also. As does the fruit which is added at the end.
But what is ajika?
Ajika is a seasoning from the Republic of Georgia. I happened to have some on hand and decided to sprinkle the chicken with this before frying, along with the salt and pepper.
It may contain red bell pepper, Aleppo pepper, chile powder, garlic, coriander, tomato, fenugreek, sea salt, and marigold.
This totally optional ingredient is great on chicken!
What Fruit Goes Best with Harissa Honey Chicken?
Peaches, apricots and tomatoes all work beautifully with the sweet-spicy harissa honey sauce, but each gives the dish a slightly different character.
Tomatoes: Less sweet but wonderfully juicy and acidic, making them a particularly good choice if you prefer a more savory version.
Peaches: Juicy, sweet and summery. They become wonderfully soft and caramelized in the skillet. Nectarines work, too!
Apricots: More tart and concentrated than peaches, with a lovely balance of sweet and sour. I used fresh peaches, but dried apricots can be used, too. If so, soak them until somewhat soft before adding to skillet. And add a few more for good measure!
Want other options? Though I haven't tried these, I think mango and tomatillos would be good also.
How to Make Harissa Honey Chicken
1. Make the Harissa Honey Sauce
Whisk together the broth, harissa, honey, vinegar, salt and cornstarch. This is a sauce, not a marinade.
2. Crisp the Chicken
Season the thighs with salt and pepper, then sear them skin-side down in an oven-safe skillet until the skin is deeply golden and crisp. Flip and brown the other side for crispy chicken thighs.
3. Brown the Onions
Remove the chicken and brown the onions directly in the flavorful chicken fat left in the skillet.
4. Add the Harissa Honey Sauce
Pour the sauce into the skillet and cook until it thickens slightly.
5. Add the Fruit
Nestle the chicken back into the skillet and add your choice of peaches, apricots or tomatoes. Let the fruit soften while the sauce continues to thicken.
6. Finish Under the Broiler
Transfer the skillet to the upper third of the oven and broil until the chicken skin is crisp, the sauce is thick and glossy, and the chicken is cooked through. do not skip this step or your chicken will not be crispy.
7. Serve
Serve the chicken and fruit over rice or couscous, spooning plenty of the harissa honey sauce over the top. Finish with sliced scallions.
What Makes This Harissa Honey Chicken Different?
Unlike many harissa chicken recipes, this chicken isn't marinated. Instead the chicken is seared first to develop crisp, golden skin, and the harissa, honey and vinegar are cooked together into a quick, flavor-filled sauce.
The chicken then finishes cooking in the sauce along with the peaches or other fruit, allowing all of the flavors to come together in one skillet.
Easy and quick and no need to worry if you forgot to marinade the chicken! This is all easily made in one skillet!
How Spicy is Harissa Chicken
This really depends on the heat of the harissa you are using. I often buy the mild and add chile flakes if I want the chicken spicier.
You can add more harissa if you want more of the flavor of the harissa or less if you are worriedd about heat.
If it turns out spicier than you like, add more honey.
Or stir in some yogurt or sour cream at the end to make a mild harissa honey chicken.
What to Serve with Harissa Honey Chicken
This should really be titled what not to serve with harissa chicken! Most anything works!
Just make sure you have a side dish that soaks up the terrific sauce!
Side dishes include Saffron Herb Rice Pilaf, couscous, quinoa, farro and Freekeh Pilaf.
Roasted green beans, roasted carrots, and tzimmes with dried figs are perfect.
A spinach salad with za'atar works as does roasted asparagus.
And nothing wrong with challah or pita on the side!
Questions On Harissa Chicken Recipe?
Harissa honey chicken combines spicy, smoky harissa sauce with sweet honey to create flavorful, caramelized chicken. The combination of heat and sweetness makes it especially good with chicken thighs.
No. This recipe doesn't require marinating the chicken. The chicken thighs are seasoned and seared until crisp, then finished in a quick harissa honey sauce made with chicken broth, harissa, honey and vinegar. This makes the recipe especially convenient for a weeknight dinner.
Harissa Honey chicken could be made ahead and reheated, but is better served immediately after cooking.
I find Mina harissa at my local Kroger's. It iss also on Amazon or at Middle Eastern markets.
How to Store and Reheat Harissa Honey Chicken
Lefovers should be stored in a covered container in the refrigerator.
To reheat, place on a microwaveable plate in the microwave covered with a damp paper towel. Heat on medium power in 30-60 second bursts until hot. It will not be crisp as in the original recipe. However you can run it under the broiler to crisp it up
I love this harissa honey chicken recipe. Not only is it simple and quick, it delivers with flavor. Leftovers reheat great in the microwave and the chicken stayed juicy.
Give it a try as it's perfect for weeknight dinners and perfect for company.
Let me know what you think!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Harissa Honey Chicken Recipe - Sweet, Spicy and Juicy
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Total Time: 40 minutes
- Yield: 4 Servings 1x
- Category: Main Course
Description
This harissa honey chicken is sweet, spicy and juicy with a delicious honey-harissa glaze. An easy chicken recipe perfect for weeknight dinners.
Ingredients
1 ¼ cups chicken broth
2 Tablespoons harissa (mild or spicy)
Ajika Georgian seasoning (optional)
2 Tablespoons honey plus more for drizzling
1 T sherry vinegar
1 ½ teaspoons kosher salt
1 ¼ teaspoons cornstarch
1 ¾ lbs boneless chicken thighs with skin-on, patted dry
Fresh ground black pepper
2 Tablespoons extra-virgin olive oil
3 small onions, red or white, each cut into 4 wedges through the root
3 peaches, tomatoes or apricots, halved, nectarines, mangoes or even tomatillas
Thinly sliced scallions for garnish
Rice or couscous for serving
Instructions
Arrange a rack in the upper third of the oven and preheat the broiler.
In a medium bowl, whisk together the broth, harissa, honey, vinegar, salt and cornstarch. Season the chicken thighs with salt and pepper and ajika if using.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken to the skillet, skin-side down and cook without moving until the skin is browned and crisp, 4-5 minutes. Flip the chicken and cook the underside until browned, 4 more minutes. If using bone-in chicken you will have to cook each side a few more minutes. Remove to a plate and drain all but 2 tablespoons of fat. (I did not have much fat, so no draining for me.)
Reduce the heat to medium and arrange the onions in the skillet with one of the flat sides touching the surface of the skillet. Cook until the onions are golden on the underside, 2-3 minutes. Flip the onions and brown the other side for an additional 2-3 minutes.
Add the harissa honey liquid to the skillet, raise the heat to medium-high and cook until the mixture thickens, 3-4 minutes. Nestle the chicken skin-side up in the skillet. Add your fruit of choice and cook the chicken, spooning some of the sauce over the skin, until the fruit softens slightly, 2-3 minutes.
Transfer skillet to oven and broil unitl the skin crisps, the liquid thickens further and the chicken is cooked through-about 3-4 minutes for small thighs and 6-7 minutes for larger ones.
Remove chicken from skillet and garnish with fruit and sliced scallions. Place on a bed of rice or couscous and spoon some the sauce over the top.
Notes
Thank you Adeena Sussman.
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