Honey Harissa Sheet Pan Chicken with Broccoli, Couscous, & Lemon Tahini Sauce
This Honey Harissa Chicken is simple and requires only one sheet pan! The chicken is tender and juicy with a delectable sweet and spicy combination; the broccoli is roasted-tender, and the flavors are harmonious. This dinner is delicious with couscous and a tangy lemon tahini sauce.
Ingredients
- 3 lbs bone-in skin-on chicken thighs about 6 thighs
- ¾ cup + 1 1/2 tbsp harissa paste divided
- ¼ cup honey warmed
- 2 ¼ tsp salt divided
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 ½ cups pearl couscous
- 2 ¼ cups vegetable broth or water
- 1 ½ tsp extra virgin olive oil
- ⅓ cup tahini
- 2 tbsp fresh lemon juice
- 1 small shallot chopped
- 2 garlic cloves
- ¼ tsp cumin
- Dash of cayenne pepper
- 1 tbsp soy sauce or tamari
- 2 tbsp water or more as needed
- 2 lb fresh broccoli florets
- Parsley for garnish
Instructions
Prepare the Chicken
- Preheat oven to 400F. Adjust the rack to the center position.
- Combine together 3/4 cup harissa, 1 tsp salt, garlic powder, and onion powder in a bowl. Toss in the broccoli and layer onto a sheet pan lined with foil sprayed with nonstick spray.
- Add in the honey and toss in the chicken thighs, coating completely. Place a wire rack on top of the broccoli, then arrange the chicken on the rack. Roast until chicken is cooked through and crispy, about 40-45 minutes, and the broccoli is roasted and tender.
- Make the couscous & sauce while you're waiting for the chicken.
- Serve chicken over couscous, broccoli, and top with sauce. Garnish parsley.
Prepare the Couscous
- In a medium saucepot, combine the broth, 1 1/2 tbsp harissa paste, olive oil, and 1 tsp salt and bring to a boil over high heat.
- Stir in couscous, reduce to a simmer over low heat, and simmer for 8-10 minutes, covered, stirring occasionally until the liquid is absorbed. Let rest for 5 minutes then fluff.
Prepare the Lemon Tahini Sauce
- Combine tahini, lemon juice, shallot, garlic, cumin, cayenne, soy sauce, and remaining salt in a food processor or blender. Blend until thoroughly combined; taste to add more salt if needed. If it’s too thick, add 1 tbsp water at a time and blend until it’s creamy and smooth, but not thin.
Notes
Storage: Keep in the fridge in an airtight container for up to 4 days. The tahini sauce will keep for 1 week, covered, in the fridge. The sauce may thicken with time, so it's recommended to whisk some cold water in to thin it out to a smooth consistency.
- Freeze: The chicken can be frozen for up to 4 months in a freezer-safe container.