Harissa Chicken Thighs
  1. Prep the Tin: Line a standard round cake tin or loaf tin with parchment paper to prevent sticking.

  2. Marinate the Chicken: In a bowl, combine the Greek yogurt, harissa paste, honey, lemon juice, smoked paprika, garlic powder, onion powder, oregano, mint, salt, and pepper. Toss the chicken thighs in the marinade until fully coated.

  3. Pack Tightly: Place the marinated chicken thighs tightly into the prepared cake tin, pressing them down so there are zero gaps. Pour any remaining marinade right over the top.

  4. Slow Bake: Cover the cake tin with a lid or tightly sealed foil. Bake in the oven at 300°F (150°C) for about 3 hours.

  5. Brown the Top: Remove the cover for the final 30 minutes of cooking to let the top color up and the juices reduce into a rich sauce.

  6. Shred and Serve: The chicken will be fork-tender and easy to pull apart. Serve warm over rice with extra yogurt, fresh lemon, and an extra drizzle of harissa.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍗Chicken

CuisineMiddle Eastern

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

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