Honey & Harissa Chicken

with Roasted Carrot and Jewelled Cauliflower Rice

  • Gluten Free
  • Paleo
  • High Protein
  • Meat
  • Chicken

Delicious honey & harissa chicken thighs with roasted carrot and jewelled cauliflower rice.

Nutrition Per Portion

  • 713 Calories | 
  • 49.3g Carbohydrates | 
  • 34g Fat | 
  • 10.2g Fibre | 
  • 53.6g Protein | 
  • 35.4g Sugar
  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Peel and cut the carrot into batons.

  • 2.0 min

    Arrange the carrot on a baking tray, drizzle with a third of the olive oil and season with salt and pepper.

  • 3.0 min

    Place the carrots in the oven to roast until tender.

  • 3.5 min

    Season the chicken thighs with salt and pepper.

  • 4.5 min

    Heat half of the remaining olive oil in a pan over high heat.

  • 6.0 min

    Add the chicken thighs, skin side down, and sear until the skin is crispy and golden-brown.

  • 8.0 min

    Turn the chicken thighs and sear the underside of the chicken.

  • 8.5 min

    Mix in a bowl the harissa paste, honey and apple cider vinegar.

  • 10.0 min

    Brush the harissa-honey mixtures over the chicken thighs and place in the oven with the carrots. (Use very small amounts of harissa-paste, or omit all together if you do not wish for your dish to be spicy. Substitute paprika if you have on hand).

  • 12.0 min

    Finely chop the cauliflower or use a blender to form a rice/couscous like consistency.

  • 14.0 min

    Wipe down the frying pan and heat the remaining olive oil over medium-high heat.

  • 15.5 min

    Add the cauliflower and sauté until lightly browned and softened.

  • 18.0 min

    Season the cauliflower couscous with salt and pepper to taste.

  • 19.0 min

    Chop the coriander.

  • 20.0 min

    When the cauliflower has cooked, stir through the coriander and pomegranate seeds.

  • 21.0 min

    Distribute the cauliflower couscous among serving plates.

  • 23.0 min

    Remove the carrots and chicken from the oven when the chicken is cooked through.

  • 24.0 min

    Distribute the carrots among serving plates.

  • 25.0 min

    Brush any remaining harissa-honey mixture over the chicken (if desired), and serve along side the couscous and carrot.

  • Ingredients

    Chicken Thighs (Skin On)


    Harissa Paste

    Carrot , cut into batons

    Olive Oil

    Cauliflower , grated

    Pomegranate Seeds

    Fresh Coriander , chopped

    Apple Cider Vinegar

  • 0 of 9 failed / iids:/ rid: 586