Moroccan Harissa Honey Chicken with Crispy Chickpeas Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, consider adding a squeeze of fresh lemon juice over the finished dish just before serving. This adds a bright acidity that complements the richness of the harissa-honey glaze and the creamy Greek yogurt.

If you enjoy extra heat, you can sprinkle a pinch of crushed red pepper flakes over the chickpeas before they go into the oven.

The residual heat of the cast-iron skillet will continue to cook the ingredients for a short time after you remove it from the oven, so pull it out as soon as the chicken reaches the target temperature.

If serving for a larger group, you can easily double the recipe, provided you have a large enough skillet or use two separate pans to avoid overcrowding the meat.

Variations

• Vegetarian Chickpea Roast: Omit the chicken and double the amount of chickpeas. Add cauliflower florets or sweet potato chunks to the skillet, tossing them in the same harissa-honey marinade. Roast until the vegetables are tender and the chickpeas are crispy, then finish with the yogurt sauce.
• Spicy Harissa Shrimp: Substitute the chicken thighs with large peeled shrimp. Sauté the shrimp for only 2-3 minutes per side in the skillet, then add the chickpeas and roast for just 5-8 minutes. Keep a close watch to ensure the shrimp do not overcook.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the texture of the chickpeas and the chicken skin will degrade upon thawing.

Reheat

Reheat in a 350°F (175°C) oven until warmed through to maintain the crispness of the chicken skin.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the chicken and chickpeas are cooled completely to room temperature within 2 hours of cooking before sealing them in the container.

This prevents moisture buildup, which can make the chicken skin and chickpeas lose their crispness over time.

You can prepare the harissa-honey marinade up to 24 hours in advance and store it in the refrigerator.

The chicken can also be marinated for up to 2 hours before cooking to allow the flavors to penetrate the meat, but do not leave it longer, as the acid in the harissa can affect the texture of the chicken skin if left for too long.

Serving ideas

Serve the dish family-style, placing the cast-iron skillet directly on a heat-proof trivet in the center of the table. This presentation highlights the rustic nature of the dish and keeps the food warm for longer. Offer a bowl of extra Greek yogurt on the side so guests can add as much as they like to their portions.

For a complete meal, pair this chicken with a side of fluffy couscous or a crisp green salad tossed with a light vinaigrette. The couscous is excellent for soaking up the remaining harissa-honey pan juices, while the salad provides a fresh, crunchy contrast to the warm, spicy flavors of the chicken and chickpeas.

Frequently asked questions

Recipe card

Moroccan Harissa Honey Chicken with Crispy Chickpeas

Prep 10 minCook 26 minRest 5 minTotal 41 minServes 4

Ingredients

• 3 tbsp rose harissa paste
• 3 tbsp wildflower honey
• 1 tsp ground cumin
• 4 cloves garlic, minced
• 4 chicken thighs, skin-on
• 1 can chickpeas, rinsed and drained
• 1 preserved lemon, sliced
• Greek yogurt, for serving

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

32.5 g

Carbohydrates

28 g

Fat

26.5 g

Fiber

6 g

Sugar

18 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.