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Baharat Honey Chicken
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Author:
The Spice & Tea Exchange
This bold, one-pan dish brings Middle Eastern warmth to the table with minimal effort. Juicy chicken thighs are marinated in a rich combination of Baharat Spice Blend, garlic, honey, lemon, and tomato paste—then roasted to perfection atop tender cauliflower florets that soak up all the savory-sweet flavor. The marinade doubles as a luscious sauce, making this aromatic, all-in-one meal as satisfying as it is simple.
Ingredients
Chicken
- 4 lbs boneless, skinless chicken thighs
- 1 to 11/4 lbs cauliflower florets, 1½ to 2-inch pieces
- 1½ tsp kosher salt, divided
Marinade / Sauce
- 4 Tbsp tomato paste
- ¼cup fresh lemon juice
- ½ cup olive oil
-
6
Tbsp Honey – Granulated
-
2
Tbsp Vik’s Garlic Fix! Spice Blend
-
1
Tbsp Baharat Spice Blend
-
1
tsp Crushed Red Pepper Flake
- 1 tsp kosher salt
- Special Equipment: gallon zip-top bag
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Directions
- Pat chicken thighs with paper towels to remove excess moisture. Season both sides with 1 teaspoon kosher salt; set aside.
- To a small mixing bowl, add tomato paste and lemon juice; set aside.
- To a small saucepan, add remaining marinade ingredients. Over medium-low heat, gently heat the mixture, while stirring occasionally, to rehydrate the spices and fully dissolve the honey granules, about 10 minutes. Transfer the mixture to the mixing bowl with the tomato paste and lemon juice; whisk until fully combined. Marinade will be thick.
- To a gallon zip-top bag, add seasoned chicken and marinade. Close bag, while removing excess air just before sealing. Massage bag to ensure the chicken is fully coated in marinade. Refrigerate for a minimum of 4 hours to overnight.
- Preheat oven to 375ºF. Season cauliflower with remaining ½ teaspoon kosher salt and arrange in a single layer in a baking dish. Using tongs, remove chicken from bag and place on top of cauliflower. Reserve marinade. Bake, uncovered, for 20 minutes. Remove from oven; turn chicken over and coat in remaining marinade. Bake for an additional 15 to 20 minutes, or until the internal temperature registers 145ºF on a digital thermometer. If desired, put under the broiler for the last 1 to 2 minutes of cooking to caramelize some edges.