SPICY CHICKEN WITH CLEMENTINES

Thighs sometimes come in a package of 4 to 6 and you don’t know how many thighs there are until you open it. Simply add any extra thighs to the recipe without any additional adjustments. 4 (1 1/4 pounds) boneless, skinless chicken thighs 4 whole clementines, peel on, cut into eighths 1 red onion, peeled, cut into eighths

1/4 cup pitted green or black olives

2 tablespoons harissa, or to taste

1 tablespoon honey

1/2 teaspoon coarse kosher salt

1/4 teaspoon freshly ground black pepper

Place the chicken thighs, clementines, onion, olives, harissa and honey in a sealable container. Season with salt and pepper. Stir to combine, making sure the thighs are coated evenly with the harissa and honey. Refrigerate to marinate at least 30 minutes and up to 8 hours. (I suggest tossing it together in the morning and letting it marinate all day.)

Heat the oven to 350 degrees. Transfer the chicken along with all the marinade ingredients to a shallow ungreased broiler-proof baking dish. Set aside for about 10 minutes to take the chill off.

Bake until the juices run clear when pierced with the tip of a knife and the internal temperature registers 160 degrees on an instant-read thermometer, about 20 minutes.

Change the oven setting to broil and cook until the thighs are slightly charred and blistered, about 5 minutes depending on the strength of your broiler, and their internal temperature reaches 165 degrees.

Serves 4.

Per serving: 277 calories (percent of calories from fat, 27), 30 grams protein, 21 grams carbohydrates, 11 grams total sugars, 2 grams fiber, 8 grams total fat (2 grams saturated), 134 milligrams cholesterol, 287 milligrams sodium.