Bold, sticky and deeply savoury, these roast chicken thighs are coated in a smoky, gently spicy glaze that caramelises beautifully in the oven. The meat stays juicy and rich, with fragrant herbs and sweet heat balancing each bite. Simple to prepare yet full of impact, it’s an easy crowd-pleaser that pairs effortlessly with salads, greens or crusty bread.
Serves 4-6
8 bone-in chicken thighs
Sal de Añana spring salt
Black pepper, freshly ground
2 Tbsp Sabato Julie Le Clerc spicy harissa
⅓ cup El Navarrico pimiento jam
1 Tbsp thyme leaves
Extra virgin olive oil (EVO)
Sabato aioli, to serve (optional)
Preheat the oven to 180°C fan-bake. Season the chicken thighs on both sides with salt and pepper and arrange in a roasting dish, just large enough so they all fit snugly.
In a small bowl, mix together the harissa, pimiento jam, thyme and 1 tablespoon EVO. Spoon this glaze mixture over the chicken, to evenly coat each piece. Drizzle with a little more EVO.
Bake in the middle of the oven for 40-45 minutes, until glaze is caramelised and the chicken is cooked all the way through. Rest for 5 minutes before serving. A dollop of aioli is a great optional serving suggestion.
Match with: Izadi Blanco Rioja
Recipe by Julie Le Clerc
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