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The KILIG Kitchen · Mains - Global
Harissa Chicken with Roasted Carrots
GFNFDF
Ingredients
- Chicken thighs - 400 g
- Harissa paste - 2 tbsp (30 g)
- Honey - 1 tsp (5 ml)
- Garlic - 2 cloves, minced
- Carrots - 2, cut into batons
- Olive oil - 1 tbsp (15 ml)
- Salt - ½ tsp (3 g)
Method
- Toss chicken and carrots in harissa, honey, and oil.
- Steam 100 °C for 5 min → Air Fry 190 °C for 15 min.
Chef's Notes
Steam cooks the chicken through; air fry caramelises harissa glaze.