Crispy Harissa Honey Chicken Thighs Butter Beans, Whipped Feta

Wed, 1 July 2026

Crispy Harissa Honey Chicken Thighs Butter Beans, Whipped Feta 

Takes 60mins Makes 4 portions

Ingredients:

• 6-8 skin-on chicken thighs
• 5 tbsp extra virgin olive oil
• 2 tbsp rose harissa
• 1 tbsp honey
• 1 tsp smoked paprika
• Salt and black pepper
• 2 x 400g tins butter beans, drained
• 1 shallot, finely diced
• 2 garlic cloves, crushed
• 150ml chicken stock
• Zest of 1 lemon
• 200g feta
• 150g Greek yoghurt
• Juice of 1 lemon
• Large handful parsley
• Small handful mint
• Small handful dill
• 1 small shallot, finely diced
• 1 tbsp capers, chopped

Method:

1. Preheat the oven to 200°C fan. Or airfryer to 200C.
2. Mix the harissa, honey, 2 tablespoons olive oil, paprika, salt and pepper together. Rub all over the chicken thighs.
3. Place the chicken skin-side down in a roasting tray, or directly on to the airfryer base and roast for 30 minutes. Turn skin side up and cook again for 15minutes until deeply golden, crispy and cooked through.
4. For the butter beans, gently fry the shallot in olive oil for 3-4 minutes until softened. Add the garlic and cook for another minute. Stir through the butter beans and stock and simmer for 5 minutes until creamy and warmed through. Finish with lemon zest and parsley.
5. Meanwhile, make the whipped feta by blending the feta, yoghurt, some herbs, lemon juice and black pepper until smooth and creamy. Set aside.
6. Mix all the salsa ingredients together in a bowl and season well.
7. To serve, spread the whipped feta onto a large platter. Spoon over the butter beans and nestle the crispy chicken thighs on top. Finish with plenty of herby salsa and bring straight to the table.