Honey Harissa Chicken and Chickpeas

Prep: 15 mins

Cook: 25 mins

Difficulty: Easy

Servings: 4 Servings

Can I share with you my current favorite flavor combination? Put harissa paste, a spicy chile paste, and honey together and pow! You get an instant punch of complex, sweet-spicy flavor.

Ingredients

2 (15-ounce) cans chickpeas, drained and rinsed
1 (14.5-ounce) can diced tomatoes, drained
3 tablespoons harissa paste, divided
3 tablespoons honey, divided
1/2 teaspoon kosher salt, plus more for seasoning
8 bone-in, skin-on chicken thighs (about 3 pounds total)
Freshly ground black pepper
Garnish options: Sliced toasted almonds, fresh cilantro, finely grated fresh lemon zest
Cooked couscous, for serving (optional)

Instructions

Arrange a rack in the middle of the oven and heat to 400°F.
Place the chickpeas, drained tomatoes, 2 tablespoons of the harissa, 2 tablespoons of the honey, and salt in a 9x13-inch baking dish and stir to combine.
Mix the remaining 1 tablespoon harissa and 1 tablespoon honey together in a small bowl. Generously season the chicken all over with salt and pepper, then rub all over with the harissa and honey mixture. Place the chicken skin-side up on the chickpea mixture.
Roast until the chicken is golden-brown and cooked through, about 40 minutes. Garnish with almonds, cilantro, or lemon zest, and serve over couscous if desired.