Honey Harissa Chicken Thighs with Worcestershire Recipe


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.



Honey Harissa Chicken Thighs with Worcestershire

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!


Average Rating:
(based on 1 review)
Turned my wife into a harissa fan
This recipe is tantalizingly approachable and easy to execute deliciously. I handled the entree using boneless thighs, and my wife came up with Curried Rice With Raisins, Apricots & Almonds as a side dish. We opened a bottle of Roaming Dog 2020 Cabernet Sauvignon rosé, and it proved to be a delicious pairing.
by Eric