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Harissa Honey Chicken with Blistered String Beans

An easy summer dinner with lots of big flavors.
Servings 2 people, with leftovers

Ingredients

  • 1 3 - 4 pound chicken, preferably organic
  • Salt and pepper
  • Grapeseed oil (or other neutral oil)
  • 2 big handfuls haricots verts (aka: large string beans), stemmed
  • Olive oil
  • 2 Tbs harissa Store bought is fine, but feel free to make your own!
  • 1/2 cup honey
  • 1 lime, juiced

Instructions

  • Preheat the oven to 425.
  • Cut the backbone out of your chicken using kitchen shears (this is called spatchcocking). Discard the bone or save it for stock (you can freeze it); and flatten the chicken breast with the palm of your hand. Pat the chicken dry with paper towels and season generously with lots of salt and pepper.
  • Heat a large cast iron skillet on the stove until very hot. Add a splash of grapeseed oil (a few tablespoons) and lay the chicken in breast-side down, being sure to unfold the chicken so as much surface area touches the bottom of the pan as possible. Using a lid, press down on the chicken to really help it brown. Do this for a few minutes, then check the chicken. If it's golden brown in spots, use tongs to turn the chicken over and place in the oven. Cook for at least 30 minutes, or until a thermometer reads 160 (it'll keep cooking when you broil it).
  • Meanwhile, toss your string beans with enough olive oil to coat the beans (I use about 1/4 cup), lots of salt, and pepper. Place on a cookie sheet, spread out, and cook in that same oven until the beans are caramelized in spots, about 20 minutes, shaking the pan every so often.
  • When the chicken's cooked through, remove it from the oven and mix together the harissa, honey, and lime juice. Paint on to the chicken, being sure to get it everywhere, using up the whole mixture.
  • Place the chicken under the broiler, a few inches away, and turn onto high. Broil the chicken for several minutes, monitoring the whole time, until the chicken is charred in spots and the honey starts to caramelize. Remove from the oven, put the chicken on a cutting board, and let it rest for ten minutes before cutting it up. Serve with the string beans.