Date Harissa Glazed Chicken Thighs with Tahini Ranch
A bold and flavorful dish featuring juicy chicken thighs glazed with a sweet and spicy date harissa sauce, served with a creamy tahini ranch for balance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup pitted dates, finely chopped
- 1/3 cup hot water
- 2 tablespoons harissa paste
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/3 cup tahini
- 1/4 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, grated
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 2–3 tablespoons water
- 1/4 teaspoon salt
Instructions
- Preheat oven to 200°C (400°F). Pat chicken dry and season with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5–6 minutes until crispy, flip and cook 3 minutes more.
- Soften chopped dates in hot water for 5 minutes, mash into a paste, then mix with harissa, honey, lemon juice, garlic, cumin, and paprika.
- Brush the glaze over the chicken and transfer skillet to the oven. Roast for 20–25 minutes until cooked through and caramelized.
- In a bowl, whisk together tahini, yogurt, lemon juice, olive oil, garlic, parsley, and dill. Add water gradually until smooth and pourable, then season with salt.
- Let chicken rest briefly, then serve with tahini ranch drizzled on top or on the side.
Notes
- Reduce harissa for a milder flavor.
- Boneless chicken can be used but cooks faster.
- Add sesame seeds or nuts for extra texture.
- Glaze can be made ahead and stored for 2 days.
- Reheat chicken in oven to keep skin crispy.
Nutrition
- Serving Size: 1 portion
