Frango com mel e harissa, o favorito da toda a família

Ingredientes

• 2 lbs boneless, skinless chicken thighs (or breasts)
• 3 tablespoons harissa paste
• 3 tablespoons honey (plus more for drizzling)
• 2 tablespoons olive oil (plus more for the pan)
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• Fresh cilantro or parsley, for garnish

Modo de preparo

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a medium bowl, whisk together the harissa paste, honey, olive oil, minced garlic, smoked paprika, salt, and pepper to make the marinade.

3. 3

   Place the chicken thighs in a large bowl or a resealable plastic bag. Pour the marinade over the chicken and use your hands to massage it into every piece, ensuring they are fully coated. Let the chicken marinate at room temperature for 15-30 minutes, or cover and refrigerate for up to 4 hours.

4. 4

   Heat a large, oven-safe skillet over medium-high heat and add a drizzle of olive oil. Once hot, place the chicken pieces in a single layer (work in batches if needed to avoid overcrowding) and sear for 3-4 minutes per side, until a deep golden-brown crust forms.

5. 5

   If using an oven-safe skillet, transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). If your skillet is not oven-safe, transfer the seared chicken to a baking dish and bake as directed.

6. 6

   For an extra-sticky glaze, brush the cooked chicken with a little more honey and place it under the broiler for 1-2 minutes, watching closely to prevent burning.

7. 7

   Remove the chicken from the oven and let it rest for 5 minutes before serving. Garnish with fresh cilantro or parsley.