This recipe includes a homemade super delicious harissa sauce which is made with roasted pepper, smoked paprika, garlic, and spices. Harissa is traditionally quite spicy.
In this version its milder for Rosh Hashanah. If you can buy a harissa sauce it makes this recipe incredibly easy. The combination of smoky harissa and honey makes this sweet and smoky and a bit spicy too, but it has wonderful contrasting flavor.
1 red pepper, fresh or ROASTED from a jar
2 teaspoons cumin
1 ¼ teaspoons ground coriander
4 cloves garlic
1 teaspoon cayenne pepper or sriracha
1 tablespoon smoked paprika
2 teaspoons kosher salt
¼ cup tomato paste
½ cup extra-virgin olive oil
2 ½ pounds boneless, skinless, chicken thighs or chicken pieces
¼ cup honey
For the Red Pepper Harissa:
Over a gas flame (or under the broiler), char the red pepper on all sides until skin is blackened. Transfer to a plastic bag, and seal the bag, let stand for 10 minutes. Peel, stem and seed the pepper (if using a roasted pepper from a jar, skip this step).
Place pepper in food processor. Add cumin, coriander, garlic, cayenne pepper, smoked paprika, salt, and tomato paste and puree until smooth. With motor running, drizzle in olive oil. This can be made and stored in the refrigerator for up to 2 weeks or frozen up to 3 months.
For the chicken:
In a large bowl, massage ½ cup red pepper harissa onto chicken, coating all sides.
Preheat oven to 375°F. Line a low-sided baking sheet with heavy-duty aluminum foil for easy cleanup. Place coated chicken on a low-sided baking sheet in a single layer. Bake for 35 minutes. Drizzle chicken generously with honey and bake an additional 10-15 minutes or until chicken reaches and internal temperature of 165°F, and is browned and
Serve warm with any pan juices.