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 meets sweet and sticky honey to create bold, caramelized flavour in this succulent chicken dish. A creamy garlic-lemon sauce brings balance and dimension to both the chicken and couscous.

Low CO2

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

Preparation Time30 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

½ cup


(Contains Wheat)

113 g

Baby Tomatoes

56 g

Baby Spinach

1 unit(s)


1 unit(s)

Garlic, cloves

28 g

Almonds, sliced

(Contains Almonds)

2 tbsp


(Contains Egg, Mustard)

1 tbsp


1 tbsp

Harissa Spice Blend

1 unit(s)

Chicken Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


1.33 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories720 kcal
Fat39 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.


Baking Sheet
Small Bowl
Medium Pot
Measuring Cups
Measuring Spoons
Medium Oven-Proof Pan
Paper Towel
Medium Bowl


Toast almonds

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Garlic Guide for Step 5: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Add almonds to an unlined baking sheet. Toast in the middle of the oven, stirring halfway through, until golden-brown, 2-3 min. (TIP: Keep an eye on them so they don't burn!) Transfer almonds to a plate. Turn oven broiler to high.


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.

Cook couscous

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

Sear chicken

Meanwhile, pat chicken dry with paper towels. Season with salt and pepper. Heat a medium oven-proof pan (large oven-proof pan for 4 ppl) over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear until golden-brown, 2-3 min per side. Remove from heat, then spoon harissa-honey mixture over chicken. (NOTE: Chicken will finish cooking in step 5.)

Broil chicken and make garlic sauce

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].) Drizzle 1 tsp (2 tsp) oil over tomatoes, then season with salt and pepper. Broil in the middle of the oven, until tomatoes burst and chicken is cooked through, 8-9 min.** Meanwhile, add mayo, garlic, 2 tsp (4 tsp) lemon juice and 1/8 tsp (1/4 tsp) sugar 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 toasted almonds. Thinly slice chicken. Divide couscous between bowls. Top with chicken, tomatoes and any remaining sauce in the pan. Drizzle with garlic sauce. Squeeze a lemon wedge over top, if desired.