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6 chicken thighs with bones 1 1/2 part Harissa (1 1/2 tablespoons) 3 part Honey (3 tablespoons) 1 part Worcestershire (1 tablespoons) About 16 ounces of cherry tomatoes.Salt
Marinate the chicken overnight in a ziptop bag and bake in a tight-fitting pan to keep the thighs in liquid. A simple and easy recipe with very little hands-on time required.
#1: Mix the Harissa, Honey, and Worcestershire together in a measuring cup or bowl. #2: Place the chicken thighs in a one gallon zip-lock bag and pour the marinade over the chicken and seal the bag, ensuring all the thighs are covered and rub the marinade in. Place in refrigerator overnight. #3: Pre-heat the oven to 350º F - put the chicken thighs in a glass or metal baking dish, ideally close together. Place the tomatoes evenly in the pan with the chicken. #4: Cook the chicken until done - about 25 to 30 minutes – or to reach an internal temperature of 165º F.#5. Salt chicken to match person Serve the chicken and tomatoes with rice, Israeli couscous, or pasta and be sure to spoon plenty of liquid from the pan over the top!