Carole Food.

This dish uses hardly any ingredients and is ready in 20 minutes. Harissa is a red chilli paste that’s flavoured with different spices and garlic (amongst other things!). It’s one of my favourite things to keep in the cupboard because it adds a lot of flavour with minimal effort. Here I’ve combined it with honey and butter to create a rich, spicy and slightly sweet sauce. 

This is delicious with rice, or cous cous. It would also be great with some garlic yoghurt and a side of vegetables too. 

What ingredients do you need for this dish (includes possible substitutions)? 

Boneless skin on chicken thighs: this is one of my favourite ways to eat chicken because you get crispy skin and it cooks quickly! 

Cornflour: makes the chicken skin extra crispy.

Harissa: harissa is a red chilli paste that’s flavoured with different spices and garlic (amongst other things!). It’s one of my favourite things to keep in the cupboard because it adds a lot of flavour with minimal effort. 

Butter: adds a richness to the sauce. 

Honey: balances the spiciness of the harissa. 

What to serve this with? 

This is delicious with rice, or cous cous. It would also be great with some garlic yoghurt and a side of vegetables too. 

Instructions 

Season the chicken 

Season the chicken with salt and pepper then coat in the cornflour. 

Fry the chicken 

Heat a few tablespoons of oil in a large frying pan over a medium heat then add the chicken thigh skin down. Cook until golden then flip and fry until fully cooked, it should take about 5-7 minutes on each side. Remove the chicken from the pan and set aside. Discard the oil. 

Add the butter, honey and harissa 

Over a low-medium heat, melt the butter, honey and harissa. Add the chicken back to the pan and stir to coat on each side. Enjoy!