Harissa-Honey Pargiyot (Boneless Chicken Thighs)

Harissa-Honey Pargiyot (Boneless Chicken Thighs) Image by Dan Perez
Though the actual definition of pargit is “baby chicken” or “Cornish hen,” what we’re actually talking about here are dark-meat boneless chicken thighs. Juicy, marinade-friendly, and pleasingly rich, they’re as popular here as skinless, boneless chicken breasts are in the United States. For this recipe, I ask the butcher to leave the skin on. The harissa-honey glaze helps burnish and crisp the skin, and does its part in creating a pan sauce. To take advantage of the loquat’s very short season, I threw some of those in the pan, but apricots, peaches — even tomato wedges — work beautifully here.
Serves 4
Active Time: 15 minutes
Total Time: 45 minutes
1¼ cups low-sodium chicken broth
3 tablespoons Honey Harissa or 2 tablespoons store-bought, plus more for brushing chicken
2 tablespoons honey, plus more for drizzling
1 tablespoon sherry vinegar
1½ teaspoons kosher salt, plus more for seasoning
1½ teaspoons cornstarch
5 to 6 skin-on, boneless chicken thighs (about 1¾ pounds), patted dry
Freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
3 small onions (red or white), each cut into 4 wedges through the root*
3 medium loquats or apricots, halved
Thinly sliced scallions (green parts only) or chopped chives, for garnish
Rice, for serving
-
Arrange a rack in the upper third of the oven and preheat the broiler.
-
In a medium bowl, whisk together the broth, harissa, honey, vinegar, salt, and cornstarch. Season the chicken thighs generously with salt and pepper.
-
Heat the olive oil in a large (at least 10-inch) oven-safe skillet over medium-high heat. Add the chicken to the skillet, skin-side down, and cook without moving until the skin is browned and crisp, 4 to 5 minutes. Flip the chicken and cook until the underside is browned, 4 more minutes. Remove to a plate and drain and discard all but 2 tablespoons of the fat from the skillet. Reduce the heat to medium and arrange the onions in the skillet with one of the flat sides touching the surface of the skillet. Cook until the onions are golden on the underside, 2 to 3 minutes. Flip the onions and brown the underside an additional 2 to 3 minutes. Add the harissa-honey liquid to the skillet, raise the heat to medium-high, and cook until the mixture thickens, 3 to 4 minutes. Nestle the chicken skin-side up in the pan. Add the fruit and cook the chicken, spooning some of the sauce over the skin, until the fruit begins to soften slightly, 2 to 3 minutes. Transfer the skillet to the oven and broil until the skin crisps, the liquid thickens further, and the chicken is cooked through, 3 to 4 minutes for smaller thighs, 6 to 7 minutes for larger ones. Remove the chicken from the oven and garnish with scallions. Divide among plates and spoon the sauce over the top. Serve with rice.
*Leaving the root end of an onion intact ensures that when you cut the onion into wedges, they have a better chance of holding their shape.
From “Sababa: Fresh, Sunny Flavors From my Israeli Kitchen,” by Adeena Sussman, published by AVERY, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2019
The Forward is free to read, but it isn’t free to produce

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.
Readers like you make it all possible. We’ve started our Passover Fundraising Drive, and we need 1,800 readers like you to step up to support the Forward by April 21. Members of the Forward board are even matching the first 1,000 gifts, up to $70,000.
This is a great time to support independent Jewish journalism, because every dollar goes twice as far.
— Rachel Fishman Feddersen, Publisher and CEO
2X match on all Passover gifts!
Most Popular
- 1
Film & TV What Gal Gadot has said about the Israeli-Palestinian conflict
- 2
News A Jewish Republican and Muslim Democrat are suddenly in a tight race for a special seat in Congress
- 3
Fast Forward The NCAA men’s Final Four has 3 Jewish coaches
- 4
Culture How two Jewish names — Kohen and Mira — are dividing red and blue states
In Case You Missed It
-
Books The White House Seder started in a Pennsylvania basement. Its legacy lives on.
-
Fast Forward The NCAA men’s Final Four has 3 Jewish coaches
-
Fast Forward Yarden Bibas says ‘I am here because of Trump’ and pleads with him to stop the Gaza war
-
Fast Forward Trump’s plan to enlist Elon Musk began at Lubavitcher Rebbe’s grave
-
Shop the Forward Store
100% of profits support our journalism
Republish This Story
Please read before republishing
We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines.
You must comply with the following:
- Credit the Forward
- Retain our pixel
- Preserve our canonical link in Google search
- Add a noindex tag in Google search
See our full guidelines for more information, and this guide for detail about canonical URLs.
To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.