Harissa Honey Chicken with Apricot

Juicy, marinade-friendly, and pleasingly rich, chicken thighs are as popular in Israel as skinless, boneless chicken breasts are in the United States. The harissa-honey glaze helps burnish and crisp the skin and does its part in creating a pan sauce. To take advantage of the loquat’s very short season, I threw some of those in the pan, but apricots, peaches—even tomato wedges—work beautifully here.

star

Related Posts

Lavender Basil Pesto Pasta Salad

There is no end to good pasta salad one can have at their fingertips.  I've been making some version of this salad fo...

S'mores

S'mores are a summer favorite, but they are really great year-round for a quick treat.  Whether toasting marshmallow ...

Mini Herb and Garlic Kebaburgers

The traditional way to make kebab is to wrap the ground meat around long, flat metal skewers known as shipudim, but I...