Harissa-Glazed Chicken

Ingredients:

• 4 boneless, skinless chicken breast halves (800-900 g)
• 0.5 cups honey
• 1 tbsp. l. + 1 tsp. harissa
• 2 teaspoons distilled white vinegar
• 2 cloves garlic, finely chopped
• 2 tablespoons unsalted butter

Preparation:

1. Preheat oven to 200°C. Line a baking sheet with foil. Pat the chicken breasts dry, sprinkle with salt and black pepper, and transfer to the prepared baking sheet.
2. Combine the honey, harissa, vinegar, and garlic in a small saucepan. Bring to a simmer over medium heat, stirring constantly, and continue stirring until the sauce is thick enough to coat the back of a spoon, 7-8 minutes. Stir in the butter.
3. Brush the chicken with half the glaze and bake until golden brown, about 15 minutes. Remove the chicken from the oven and brush with the remaining glaze.
4. Return the chicken to the oven and roast until a thermometer inserted into the thickest part of the breast registers 165°F (74°C), another 5 to 10 minutes.
   
   Note
   
   Harissa, a North African hot red pepper paste, can be found in Middle Eastern markets and many supermarkets.