Sweet and Spicy Harissa Honey Chicken Thighs

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Table of contents:

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How to Make Sweet and Spicy Harissa Honey Chicken

Ingredients 

Chicken & Seasoning ingredients

• 4 bone-in chicken thighs
• 1 tsp Garlic Powder
• 1 tsp Ground Cumin
• 1 tsp Spanish La Vera Smoked Paprika 
• 1 tsp Sherry Vinegar
• Extra Virgin Olive Oil
• Salt & Pepper (to taste)
• Seed or bagel topping mix (for garnishing)

Harissa Sauce ingredients

• 3 tsp Harissa 
• 3 tsp Olive oil
• 2 tsp Honey (add more if you like it sweeter)
• 2 tsp Lemon juice (around 1 lemon)

5-minute homemade harissa recipe – – ->>> https://happymediterranean.com/homemade-harissa-in-under-5-minutes/

Equipment

• Baking tray or Oven-Safe Casserole Dish 
• Cooking tongs
• Small bowl
• Basting Brush

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Step-by-Step Instructions

Step 1 – Season and bake chicken thighs

• Preheat oven to 200°C / 400°F
• Add chicken thighs to a baking tray along with the garlic powder, ground cumin, smoked paprika, olive oil, lemon juice, and season to taste with salt and pepper.
• Mix by hand to ensure the chicken thighs are evenly coated with the seasoning. 
• Bake on the middle shelf of a preheated oven for 20-25 minutes or until the chicken is cooked through.
• Once cooked, remove the chicken from the oven and use a meat thermometer to check that the internal temperature of the chicken has reached 74°C / 165°F.

Step 2 – Prepare Sauce

• Add the harissa, olive oil, lemon juice, and honey in a small bowl and mix well. 
• Optionally heat the sauce in a small saucepan.
• Brush the sauce onto the hot chicken thighs and serve while hot.  

Serving Suggestions

• Steamed white rice
• Green garden salad
• Mix leaf salad
• Steamed veg

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Origin of this recipe

This recipe is a combination of a few different types of cuisine found all over the Mediterranean. Of course, the harissa sauce is directly influenced by Tunisian and Middle Eastern cuisine, but the seasoning made with cumin and smoked paprika has more Spanish flavors.

Harissa is a North African chili paste that originated in Tunisia. Its name likely comes from the Arabic verb “harasa” (هرس), meaning “to pound” or “to crush,” referring to the traditional method of preparing the paste by grinding ingredients in a mortar and pestle.

Today, harissa is used globally in both traditional and modern dishes, appreciated for its complex heat and smoky depth.

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Best Chicken to Use

I prefer to use chicken thighs (skin-on or skinless) as the meat holds plenty of flavor and is only marginally more fatty compared to chicken breast. I find they also absorb plenty of flavor from the seasoning and the harissa sauce. Another advantage- Chicken thighs also cook easily in the oven and don’t dry out as much as breast meat. 

For this recipe, I used skinless bone-in chicken thighs, but if you prefer, use skin-on thighs. 

If using skin-on thighs:

Put the chicken thighs under the broiler (grill) for 2-3 minutes at the end of the cooking to get an extra crispy skin.

Make sure you add the seasoning over and under the skin for best results.

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Nutrition Facts (Per Serving)

Nutrient	Amount	% DV
Calories	345 kcal	17%
Total Fat	25 g	32%
• Saturated Fat	6 g	30%
• Trans Fat	0 g	–
Cholesterol	95 mg	32%
Sodium	260 mg	11%
Total Carbohydrate	5 g	2%
• Dietary Fiber	1 g	4%
• Total Sugars	3 g	–
• Added Sugars	2 g	4%
Protein	23 g	46%
Vitamin D	0.2 mcg	1%
Calcium	20 mg	2%
Iron	1.4 mg	8%
Potassium	320 mg	7%
Vitamin C	4 mg	4%
Vitamin A	210 IU	4%

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Notes:

• The chicken thighs contribute most of the fat, protein, and cholesterol.
• The olive oil and harissa sauce account for a good portion of healthy fats and flavor.
• Seed/bagel topping is assumed to be used lightly (~1 tsp total per serving); if using more, fat and calorie content may increase.
• Honey and lemon juice contribute to added sugars and vitamin C.
• The sodium level is moderate due to harissa and salt use.

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