Harissa Honey Chicken Breasts
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
8 mins
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Marinating
30 mins
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Total Time
43 mins
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Servings
4
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Calories
271 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Harissa Honey Chicken Breasts
Description
This recipe focuses on chicken breasts that are butterflied and gently pounded flat for uniform thickness and quicker, even cooking. The marinade combines harissa paste’s spicy North African chili flavor with sweetness from honey and brightness from lemon zest, rounded by olive oil, fresh thyme leaves, garlic slices, and paprika (which can be sweet, hot, or smoked depending on preference). The ingredients are mixed and the chicken is added to absorb the flavors.
After marinating, the chicken is removed from the marinade and brushed off from any garlic pieces to prevent burning during cooking. It is then sautéed in a heavy-based pan over medium heat to develop a savory crust while maintaining juiciness inside. The result is a richly flavored, tender chicken breast that carries the balanced spice and sweetness of the marinade.
This dish pairs well with side dishes like rice, roasted vegetables, or salad and can serve as a main entrée. Marinating longer deepens the glaze flavors, while shorter times still deliver a good taste.
Ingredients
- 2 chicken breast
- 3 tablespoons olive oil
- 3 tablespoons harissa paste
- 2 tablespoons honey
- 1 tablespoon lemon zest
- 2 cloves garlic , thinly sliced
- 2 teaspoons thyme fresh leaves
- 1 teaspoon paprika sweet, hot, or smoked
Instructions
To prepare the chicken
- Lay the chicken breast flat on a chopping board and pat them dry with kitchen paper.2 chicken breasts
- Keep the knife parallel to the board and cut sideways through the breast. (see post for pictures)
- Use a smooth meat mallet or the heavy base of a frying pan to flatten the plump end of the chicken so it is an even thickness.
- Repeat with the second chicken breast.
Make the marinade.
- Combine the olive oil, harissa, honey, lemon zest, garlic, thyme and paprika in a zip-lock bag or non-reactive container.3 tablespoons olive oil3 tablespoons harissa paste2 tablespoons honey1 tablespoon lemon zest2 cloves garlic2 teaspoons fresh thyme leaves1 tsp paprika
- Add the chicken fillets and let them marinate for at least 30 minutes and up to 24 hours.
To cook
- Place a large heavy-based frying pan (I prefer non-stick for this recipe) over medium heat.
- Remove the chicken fillets from the marinade and brush off any pieces of garlic.
- Place the chicken into the dry frying pan and cook for 3-4 minutes on each side.
- Serve with lemon wedges (optional)
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 25g | 50% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 72mg | 24% |
| Sodium | 285mg | 12% |
| Potassium | 492mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 7mg | 8% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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