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Harissa and Honey-Glazed Chicken Thighs
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Harissa and Honey-Glazed Chicken Thighs

Harissa and Honey-Glazed Chicken Thighs

with Almond Couscous and Garlic Sauce

Smoky, fragrant and gently spicy harissa meet sweet and sticky honey to create bold, caramelized flavor in this succulent chicken dish. A creamy garlic-lemon sauce brings balance and dimension to both the chicken and couscous.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

280 g

Chicken Thighs

½ cup


(Contains Wheat)

113 g

Baby Heirloom Tomatoes

56 g

Baby Spinach

1 unit


2 unit

Garlic, cloves

28 g

Almonds, sliced

(Contains Almonds/Amandes)

2 tbsp


(Contains Egg, Mustard)

1 tbsp


1 tbsp

Harissa Spice Blend

1 unit

Chicken Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


1.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories730 kcal
Fat40 g
Saturated Fat8 g
Carbohydrate55 g
Sugar10 g
Dietary Fiber7 g
Protein39 g
Cholesterol157 mg
Sodium1010 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Medium Pot
Measuring Cups
Measuring Spoons
Medium Oven-Proof Pan
Paper Towel
Medium Non-Stick Pan
Medium Bowl



Before starting, preheat the broiler to high. Wash and dry all produce. Garlic Guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Roughly chop spinach. Peel, then mince or grate garlic. Stir together honey and Harissa Spice Blend in a small bowl. Add tomatoes and 1/2 tbsp oil (dbl for 4 ppl) to another small bowl. Season with salt and pepper, then toss to coat.

Cook couscous

Add lemon zest, broth concentrate, 2/3 cup water, 1 tbsp butter and 1/8 tsp salt (dbl all for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add spinach, then stir until wilted. Remove the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min.

Sear chicken

Meanwhile, pat chicken dry with paper towels. Season with salt and pepper. Heat a medium oven-proof pan (large pan for 4 ppl) over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Remove the pan from heat, then spoon harissa-honey mixture over chicken.

Broil chicken and tomatoes

Arrange tomatoes around chicken in the pan. (NOTE: If you don't have an oven-proof pan, carefully transfer chicken and tomatoes to an 8x8-inch baking dish [9x13-inch for 4 ppl].)Broil in the middle of the oven until tomatoes burst and chicken is cooked through , 7-8 min.**

Toast almonds and make sauce

Meanwhile, heat a medium non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 2-3 min. (TIP: Keep your eye on them so they don't burn!)Transfer to a plate. Add mayo, 2 tsp lemon juice, 1/8 tsp sugar (dbl both for 4 ppl) and garlic to a medium bowl (NOTE: Reference garlic guide.). Season with salt and pepper, to taste then stir to combine.

Finish and serve

Fluff couscous with a fork then stir in almonds. Thinly slice chicken. Divide couscous between bowls. Top with chicken, tomatoes and any remaining sauce in the pan. Drizzle garlic sauce over top. Squeeze lemon wedge over top, if desired.