Harissa honey mixture:

Cup of Yum
1. Mix all the ingredients in a small bowl. Set it aside.1 ½ tablespoons harissa paste + 3 tablespoons honey + 1 tablespoon apple cider vinegar + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper + 2 teaspoons cornstarch + 1 ¼ cups low-sodium chicken broth / 300 ml

Chicken:

1. Preheat the oven to 400°F/ 200°C.
2. Season: Dry the thighs with paper towels and season them generously on both sides with salt and pepper.6 bone-in skin-on chicken thighs + fine sea salt and ground black pepper
3. Sear the chicken: Heat the oil in the pot. Add the thighs, skin side down, and sear on medium-high heat without moving them for 5-6 minutes until the skin is crisp and golden. Once they release easily from the pan, flip them and cook the other side for another 5 minutes. Remove them from the pan and very carefully (the pan is heavy and hot), remove the excess fat, leaving only about 2 tablespoons of it behind.2 tablespoons vegetable oil
4. Red onions: Peel and quarter them through the root so the wedges stay together while cooking. Turn the heat down to medium-low. Add the onions and sear them until lightly golden on the flat side (1-2 minutes). Flip them and let them cook for another 1-2 minutes.
5. Add the harissa honey mixture, turn the heat up to medium-high, and cook until the mixture thickens slightly, about 3-4 minutes.
6. Cook the chicken: Nestle the chicken thighs in the sauce with the skin side up. Spoon some of the sauce over the skin and cook for 3-4 minutes on medium heat.
7. Add the cherry tomatoes and cook for 2-3 minutes.
8. Roast harissa chicken: Carefully transfer the pot to the preheated oven. Roast for 5-7 minutes or until the chicken is cooked through (Note 2).
9. Broil the chicken for about 3 minutes, keeping an eye on it at all times to prevent the skin from burning.