Harissa-Glazed Chicken Thighs with Charred Asparagus
Ingredients
- ·chicken thighs (bone-in, skin-on)
- 1 poundasparagus
- 3 tablespoonharissa paste
- 2 tablespoonhoney
- 1lime
- 3garlic
- 3 tablespoonolive oil
- ·salt
- ·black pepper
Prep
- 01
Mince 3 cloves garlic.
- 02
Trim the woody bottom 2 inches from the asparagus spears.
Method
- 01
Pat the chicken thighs dry and season generously with salt and pepper on both sides.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, place chicken skin-side down and cook for 6–7 minutes until the skin is golden and crispy. Flip and cook another 4–5 minutes until the second side browns. Transfer to a plate.
- 03
In a small bowl, whisk together harissa paste, honey, and juice from the lime.
- 04
Pour off all but 1 tablespoon of fat from the skillet. Return chicken skin-side up to the pan and brush the harissa glaze over each thigh. Reduce heat to medium and cook for 8–10 minutes, basting once or twice, until an instant-read thermometer inserted into the thickest part reads 165°F.
- 05
While the chicken finishes, toss asparagus with 1 tablespoon olive oil, salt, and pepper on a separate baking sheet. Roast at 425°F for 10–12 minutes, shaking the pan halfway, until tender and charred at the tips.
- 06
Transfer chicken to a serving platter, spoon pan juices over top, and arrange asparagus alongside. Serve hot.
Spice Tips
Harissa brings warm, complex heat; this recipe is moderately spicy. For milder flavor, reduce to 2 tablespoons harissa and stir in 1 tablespoon yogurt to cool it down. For extra kick, add a pinch of cayenne pepper to the glaze or a few red pepper flakes scattered over the asparagus before roasting.
Make the harissa glaze up to a day ahead and store in an airtight container. Harissa paste varies in heat—start with 2 tablespoons if you're sensitive to spice and add more to taste.