Harissa-Honey Chicken Thighs with Lemony Chickpeas & Spinach

Ingredients

• 4 (about 600 g) bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 3/4 tsp fine sea salt
• 1/4 tsp black pepper
• 2 tbsp harissa paste
• 1 tbsp honey
• 1 can (425 g) canned chickpeas, drained & rinsed
• 2 cloves garlic, thinly sliced
• 120 g baby spinach
• 1 medium lemon (1 tsp zest + 2 tbsp juice)
• 2 tbsp fresh parsley, chopped

Instructions

1. Pat the chicken thighs very dry with paper towels — dry skin is the whole secret to crisp skin. Season all over with the salt and pepper.
2. Heat the olive oil in a large heavy skillet over MEDIUM (not high) heat until it just shimmers. Lay the thighs skin-side down and don't touch them: let the fat render and the skin crisp for 8–10 min, until deep golden and the thighs release easily from the pan. Flip and cook 4 min more.
3. While they sear, stir the harissa and honey together in a small bowl until glossy and pourable.
4. Spoon off all but about 1 tbsp of fat. Push the chicken to one side, add the sliced garlic to the bare pan, and stir 30 sec until fragrant but not browned. Tip in the chickpeas, toss to coat, and let them sit undisturbed 2–3 min so some blister and turn golden.
5. Brush the harissa-honey glaze thickly over the chicken skin. Lower the heat to medium-low, cover, and cook 5 min, until the thickest thigh reads 74°C / 165°F and the glaze turns sticky.
6. Add the spinach a handful at a time, folding it through the chickpeas until just wilted, about 1 min. Off the heat, stir in the lemon zest and juice — it'll smell bright and cut the richness.
7. Scatter with parsley. Serve the thighs over the lemony chickpeas, spooning any pan glaze on top.

Nutrition (per serving)

Calories

640

Protein

43 g

Fat

37 g

Carbs

31 g