Sticky Harissa Chicken Thighs Recipes

Steps:

• Heat oven to 200C/180C fan/ gas 6. In a small pan, melt together the butter, harissa, honey and lemon juice. Arrange the chicken on a baking tray and pour over the harissa mixture. Roast for 45-50 mins, basting with the harissa every 10 mins.
• Meanwhile, heat the oil in a saucepan and cook the onion over a medium heat for 8-10 mins to soften. Pour in the stock, bring to the boil, then add the couscous. Turn off the heat, put on the lid and leave to stand for 4-5 mins until the couscous has absorbed the stock. Stir in the coriander, chickpeas and lemon zest. Serve the chicken on the couscous and spoon over the juices from the chicken.

Steps:

• Preheat the broiler.
• Under the hot broiler, char the bell peppers and jalapenos to blacken the skins evenly. Place the peppers in a bowl and cover to cool. Wipe off the skins with a paper towel and seed the peppers.
• Meanwhile, sprinkle the chicken with salt and pepper, and then dredge in flour. Heat a couple of tablespoons of oil in a pan over medium-high heat and add the chicken to brown on both sides. Remove to a plate and add a bit more oil if necessary. Add the garlic, onions, coriander, cumin and some salt and pepper. Cook to soften, stirring occasionally.
• Add 1 cup of the stock with the peeled peppers to a food processor and pulse to puree the peppers. Add the puree to the cooked onions and slide the chicken back into the sauce to finish cooking.
• Cool and store for a make-ahead meal. Reheat over medium heat, adding a little water or stock if the sauce is too thick.
• To serve, prepare the rice pilaf. Melt the butter in a saucepot over medium heat. Toast the broken pasta pieces to brown, then add the rice and the remaining 2 cups stock, and bring to a boil. Cover the pot and cook 15 minutes. Remove the pot from the heat and let stand 5 minutes, then fluff the pilaf with a fork.

Steps:

• Preheat the broiler to high. Mix together 1 tbsp harissa with 1 tbsp clear honey. Lightly slash 6 skinless free-range chicken thighs and brush all over with the marinade.
• Set aside for 10 minutes, then place the thighs on a lightly oiled baking sheet and pop under the broiler for 16 minutes, turning halfway, until sticky and cooked through.

Steps:

• It's the wrong time of the year for new potatoes - I used the smallest ones I had and cut them up further.
• Preheat oven to 375 deg F (190C).
• Score deep cuts all over the chicken, then rub in the harissa. (If I were to do this over, I'd put the chicken and the harissa in a bowl or plastic bag, and smoosh everything with my hands). Season well and place in a baking dish. (I did not season the chicken as the harissa had a fair amount of salt).
• Put the vegetables in a bowl, drizzle with olive oil, and salt and pepper to taste, and mix thoroughly to coat everything evenly. Add to the baking dish. Scatter the olives over everything.
• Squeeze the lemon wedges over everything, then add them to the dish.
• Cook in the oven for 45 mins-1 hr until the chicken is cooked through through and golden. I tested for doneness, as the paste made it hard to tell how done the chicken was.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spoon 1 teaspoon harissa sauce under the skin of each thigh, then transfer to an aluminum foil-lined 10x15-inch baking pan. Spread carrots, cauliflower, and potatoes onto the pan. Drizzle evenly with oil, then sprinkle with salt and pepper.
• Roast, uncovered, in the preheated oven until an instant-read thermometer inserted in thickest parts of chicken registers 175 degrees F (80 degrees C), 40 to 55 minutes. Stir vegetables once halfway through.
• Stir together parsley, garlic, and zest in a small bowl.
• Toss vegetables with remaining 2 teaspoons harissa sauce. Sprinkle with parsley mixture.

Steps:

• Heat oven to 190C/170C fan/gas 5. Score deep lines all over the chicken legs, then rub in the harissa. Season well and place in a roasting tin. Scatter the garlic over and around the chicken. Squeeze the lemon wedges over, then place them in the tin with the cherry tomatoes, potatoes and olives. Season, drizzle over the oil and toss briefly to mix everything together.
• Cook in the oven for 45 mins-1 hr until the chicken is cooked through and golden. Serve with salad, if you like.

Steps:

• Season chicken thighs well with salt and pepper. In a heavy-bottomed skillet, heat oil over medium-high heat. Add chicken thighs skin-side down and cook undisturbed until nicely browned, about 5 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more. Transfer to a plate and set aside.
• Pour off all but 2 tablespoons of fat from the pan and return to medium-low heat. Add shallots and cook, stirring often, until they begin to soften, about 2 to 3 minutes. Add garlic and cook 30 seconds more.
• Stir in harissa and cinnamon, and add back in the chicken and any residual juices. Pour in enough of the stock to come up to the chicken about halfway, and bring to a simmer. Partly cover and allow the chicken to finish cooking through, about 15 minutes more.
• Toss the chicken in the sauce until it's nicely coated. Plate and top with the cilantro and the scallions. Serve, spooning braising liquid on top and with lime wedges on the side. Finish with flaky salt, if desired.