Oven-Roasted Harissa Chicken with Honey–Aubergine Stew

Name: Oven-Roasted Harissa Chicken with Honey–Aubergine Stew
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Spanish
Ingredients: 3 tbsp harissa paste; 1 tsp ground cumin; 1 tsp smoked paprika; zest and juice of 1 lemon; 8 chicken thighs; 2 tbsp olive oil; 2 large aubergines (eggplants), cut into large cubes; 2 large aubergines (eggplants), cut into large cubes; 1 large onion, finely diced; 2 garlic cloves, crushed; 12 cherry tomatoes, cut in half; 2 tbsp tomato purée (paste); 2 tbsp tomato purée (paste); 1 tbsp balsamic vinegar; 1 tbsp clear honey; 20 g/2/3 oz fresh coriander (cilantro), finely chopped (including stems); 20 g/2/3 oz fresh coriander (cilantro), finely chopped (including stems); sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

3 tbsp harissa paste
3 tbsp olive oil
2 garlic cloves

Europe
Spain
Side dish
Vegetarian
Gluten-free
Mediterranean

Method

This recipe is a firm favourite with family and friends at home. It’s a simple but vibrant celebration of the Mediterranean. Chicken thighs are marinated in fiery harissa, cumin and paprika, then roasted until golden and crisp. Alongside, aubergine is slow cooked with onions, tomatoes and a touch of honey, creating a silky, caramelised stew that soaks up all those amazing flavours. For an extra