Sheet Pan Harissa Chicken With Smashed Olives Apricots

Ingredients

• 1/4 cup plus 1 tablespoon harissa sauce (mild or spicy)
• 1 tablespoon honey, or to taste
• 1 teaspoon ground cumin
• 4 tablespoons olive oil, divided
• 1 lemon, zested and juiced
• Kosher salt (Diamond Crystal) and freshly ground black pepper
• 2 1/2 to 3 pounds skin-on, bone-in chicken thighs (6 to 8)
• 1 medium red onion, halved and sliced ½ inch thick
• 2/3 cup dried apricots, halved
• 1/4 cup boiling water
• 2 tablespoons red or white wine vinegar
• 1 cup Castelvetrano olives, with or without pits
• 1/4 cup shelled, roasted pistachios (or toasted almonds or pine nuts), coarsely chopped
• 1/4 cup coarsely chopped cilantro
• Couscous or warmed flatbread, for serving

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