Moroccan Harissa Honey Chicken with Crispy Chickpeas Step-by-step instructions

Before you start

Before you begin, ensure all your ingredients are measured and ready to go. Mince the garlic finely to ensure it distributes evenly throughout the marinade. Rinse and drain your chickpeas well, then pat them dry with a clean kitchen towel to guarantee they crisp up properly in the oven.

Preheat your oven to 425°F (218°C) well in advance so it is at the perfect temperature when you are ready to transfer the skillet. Have your cast-iron skillet and tongs ready near the stove.

Instructions

Creating the Glaze

1. 1Prepare the Marinade
   In a medium mixing bowl, whisk together the rose harissa paste, honey, ground cumin, and minced garlic until the mixture is uniform and smooth. This creates a vibrant, sweet-and-spicy glaze for the chicken.
   Look for The mixture should be well-combined with no visible clumps of garlic or spice.
   Tip Whisking thoroughly ensures the honey and harissa emulsify into a consistent coating.

The marinade should be a vibrant, cohesive mixture where the honey and harissa are fully emulsified. The aroma should be pungent, sweet, and spicy, indicating the garlic and cumin have been well incorporated. Ensure the bowl is clean and the whisk is ready before you start, as this step moves quickly once the chicken is prepared.

Searing the Thighs

2. 2Sear the Chicken
   Heat a cast-iron skillet over medium-high heat. Rub the harissa mixture onto the chicken thighs. Place the chicken skin-side down in the hot skillet and sear for 8 minutes until the skin is golden and crispy. Maintain a steady heat to ensure the sugars in the honey do not burn too quickly.
   Look for The chicken skin should be deep golden brown and release easily from the pan surface.
   Tip Use tongs to press the chicken slightly to ensure even contact with the hot skillet surface.

The chicken skin must be golden-brown and crisp, releasing easily from the cast-iron surface. If the chicken sticks, it likely needs another minute or two of searing. The aroma in the kitchen should be savory and slightly smoky as the harissa begins to toast. Ensure the skillet is hot before the chicken hits the pan to achieve that perfect sear.

Roasting to Perfection

3. 3Roast and Finish
   Scatter the rinsed chickpeas and sliced preserved lemon around the chicken in the skillet. Transfer the skillet to an oven preheated to 425°F (218°C) and roast for 18 minutes. Baste the chicken occasionally with the pan juices. Ensure the chicken reaches an internal temperature of 165°F (74°C). Let the chicken rest for 5 minutes before serving with a dollop of Greek yogurt.
   Look for The chickpeas should be slightly charred and the chicken juices should run clear when pierced.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Basting helps the harissa honey glaze caramelize beautifully over both the chicken and the chickpeas.

The final phase is complete when the chickpeas are crispy and the harissa-honey glaze has thickened into a sticky, dark syrup coating everything in the pan.

The chicken should reach 165°F (74°C) internal temperature. The preserved lemon should be softened, adding a bright, citrusy note that cuts through the rich, spicy glaze of the chicken and chickpeas.

Common mistakes

Avoid overcrowding the skillet, as this will cause the chicken to steam rather than sear, resulting in soft skin instead of the desired crispy texture.

Do not skip the resting period after removing the chicken from the oven; letting the meat rest for 5 minutes allows the juices to redistribute, ensuring every bite is moist. Finally, be careful not to burn the garlic in the marinade during the searing process; keep the heat moderate to ensure a steady, even caramelization.

How to tell it’s done

The chicken is done when the skin is deeply golden and caramelized, and the meat is cooked through to an internal temperature of 165°F (74°C). Use a meat thermometer inserted into the thickest part of the thigh, away from the bone, to verify the temperature.

The chickpeas should be tender on the inside with a slightly charred, crunchy exterior. The pan juices should look syrupy and smell aromatic, indicating the sugars have caramelized properly.

• Poultry: 165°F (74°C) in the thickest part