Best Sheet Pan Harissa Chicken

food52.com

Ingrid

¼ cup plus 1 tablespoon harissa sauce (mild or spicy)

1 tablespoon honey, or to taste

1 teaspoon ground cumin

4 tablespoons olive oil, divided

1 lemon, zested and juiced

Kosher salt (Diamond Crystal) and freshly ground black pepper

2 ½ to 3 pounds skin-on, bone-in chicken thighs (6 to 8)

1 medium red onion, halved and sliced ½ inch thick

⅔ cup dried apricots, halved

¼ cup boiling water

2 tablespoons red or white wine vinegar

1 cup Castelvetrano olives, with or without pits

¼ cup shelled, roasted pistachios (or toasted almonds or pine nuts), coarsely chopped

¼ cup coarsely chopped cilantro

Couscous or warmed flatbread, for serving

Directions at food52.com

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