Harissa Honey Chicken
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.
Jump to recipeThis 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!
Harissa Honey Chicken
Ingredients
- 4 skin on chicken thighs, boneless
- 2 tbsp cornflour
- 2 tbsp honey
- 2 tbsp harissa
- 2 tbsp butter
- Oil, salt, pepper
Method
- Season the chicken with salt and pepper then coat in the cornflour.
- 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’ll should take about 5-7 minutes on each side.
- Remove the chicken from the pan and set aside. Discard the oil.
- 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!
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