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.


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