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Hot honey harissa chicken

Hot honey harissa chicken in a pan with a serving on a plate

Hot honey harissa chicken

Name: Hot honey harissa chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 600g bone-in, skin-on chicken thighs; 1 tbsp harissa seasoning; 1 tbsp smoked paprika; 2 tbsp runny honey; 2 tbsp olive oil; 2 tbsp natural yogurt; 2 tbsp lemon juice; 4 garlic cloves minced; 1 white onion chopped; 250g cherry tomatoes halved; 320g long-grain rice washed; 1 chicken stock pot; handful of fresh parsley chopped

Cardiff Mum

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Serves 4

Easy

Prep: 15 mins

Cook: 45 mins

plus marinating

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Use budget-friendly chicken thighs to make this flavourful dish with hot honey, paprika and harissa

Egg-free

Low sugar

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Ingredients

Nutrition

Units:

MetricUS

600g bone-in, skin-on chicken thighs
1 tbsp harissa seasoning
1 tbsp smoked paprika
2 tbsp runny honey
2 tbsp olive oil
2 tbsp natural yogurt
2 tbsp lemon juice
4 garlic cloves

minced
1 white onion

chopped
250g cherry tomatoes

halved
320g long-grain rice

washed
1 chicken stock pot
handful of fresh parsley

chopped

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Nutrition: Per serving

kcal666
fat24g
saturates6g
carbs80g
sugars14g
fibre4g
protein31g
salt1.36g

Method

step 1

Mix the chicken with the harissa, paprika, honey, 1 tbsp oil, yogurt, lemon juice, half the garlic and some seasoning in a large bowl. Cover and leave to marinate in the fridge for 1-2 hrs, or overnight.
step 2

Heat the remaining oil in a large frying pan over a medium-high heat. Cook the chicken for around 5 mins on each side until golden and crisp, then remove to a plate. Reduce the heat to medium-low, add the remaining garlic and onion and soften for 5 mins. Add the tomatoes and cook for a further 5 mins.
step 3

Stir in the rice, 850ml just-boiled water and stock pot. Return the chicken to the pan, cover and simmer for 20-25 mins until the rice and chicken are cooked through. Sprinkle over the parsley to serve.

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