Honey Harissa Chicken with Crispy Chickpeas and Fresh Herbs
Tender chicken thighs glazed with a sweet and spicy honey harissa sauce, served over crispy roasted chickpeas with bright spring herbs. This vibrant one-pan dish delivers bold Middle Eastern flavours perfect for a weeknight dinner.
Ingredients
- 8 bone-in, skin-on chicken thighs (about 1.2kg)
- 2 x 400g tins chickpeas, drained and rinsed
- 3 tablespoons harissa paste
- 3 tablespoons honey
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 large red onion, cut into wedges
- 1 lemon, juiced and zested
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh coriander, roughly chopped, for serving
- Fresh mint leaves, for serving
- 150g natural yoghurt, for serving
Instructions
Preheat oven to 200°C (180°C fan). Pat chicken thighs dry with paper towels and season with salt and pepper.
In a small bowl, whisk together harissa paste, honey, 2 tablespoons olive oil, minced garlic, and lemon juice to create the glaze.
Spread chickpeas and red onion wedges on a large baking tray. Drizzle with remaining olive oil, cumin, and smoked paprika. Toss to coat evenly.
Nestle chicken thighs skin-side up among the chickpeas. Brush generously with half of the honey harissa glaze.
Roast for 25 minutes, then brush chicken with remaining glaze and continue cooking for 10 minutes until chicken skin is crispy and internal temperature reaches 75°C when measured with a meat thermometer at the thickest part.
Remove from oven and let rest for 5 minutes. Scatter with fresh coriander, mint leaves, and lemon zest.
Serve hot with a dollop of natural yoghurt on the side.
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