Hot Honey Harissa Chicken - Easy Spicy Recipe
Hot honey harissa chicken
Hot honey harissa chicken
Ingredients
- 600g chicken thighs with bone and skin
- 1 tablespoon of harissa spice blend
- 1 tablespoon smoked paprika powder
- 2 tablespoons liquid honey
- 2 tablespoons extra virgin olive oil
- 2 tablespoons plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 4 cloves of garlic, finely minced
- 1 white onion, diced
- 250g halved cherry tomatoes
- 320g long-grain rice, rinsed
- 1 chicken stock cube
- A small bunch of chopped fresh parsley
Instructions
Step 1
Start by grabbing a large bowl and tossing in your chicken pieces along with the harissa paste, paprika, and honey. Drizzle in the tablespoon of oil, then add the yogurt, lemon juice, minced garlic, and a generous pinch of salt and pepper. Give everything a good mix with a spoon or your hands until the chicken is fully coated and the bowl looks like a rich, spicy-sweet marinara. Cover the bowl tightly with plastic wrap or a lid, then slide it into the fridge to let those flavors work their magic for at least 1 hour — or up to overnight if you're planning ahead.
Step 2
Heat your large frying pan over medium-high heat and add the remaining oil, swirling to coat the bottom. Place the chicken in the pan and let it sizzle — you should hear that satisfying sizzle immediately — then cook for about 5 minutes on the first side until deeply golden and crisp. Flip carefully using tongs and sear the other side for another 4-5 minutes until equally browned and the internal temperature reaches 165°F. Transfer the chicken to a plate and tent loosely with foil while you work on the sauce. Reduce the heat to medium-low and add your remaining garlic and diced onion to the same pan, scraping up any flavorful browned bits. Let those soften for about 5 minutes, stirring occasionally, until the onion turns translucent and sweet-smelling. Stir in the tomatoes and their juices, crushing them slightly with your spoon, and continue cooking for another 4-5 minutes until the mixture thickens slightly and the raw tomato smell cooks off.
Step 3
Now grab your rice and measure out that 850ml of just-boiled water — I like to heat it in a kettle or pot while you gather everything else. Stir the rice and stock pot into your pan along with the hot water, scraping up any browned bits from the bottom for extra flavor. Nestle the chicken back into the mixture, pop on the lid, and let it all bubble gently for about 20 to 25 minutes, stirring once halfway through, until the rice is tender and the chicken is cooked through with no pink remaining inside.
Nutrition Information
My Tip
For the crispiest skin, pat your chicken thighs completely dry with paper towels before marinating — any surface moisture will steam instead of sear when they hit the hot pan.
Leftovers
Store leftover chicken in an airtight container with a paper towel to absorb excess moisture and keep that harissa crust intact for up to 3 days. Reheat in a skillet over medium heat until warmed through, or pop under the broiler for a few minutes to revive that golden skin.
Make It Your Own
Try swapping the chicken thighs for thick-cut salmon fillets and use maple syrup instead of honey for a pescatarian twist that keeps the smoky harissa heat.