Score and salt the chicken

• Gently score the skin of the bone-in chicken thighs.
• Season them generously with salt and set aside in a baking dish.

Make the garlic paste

• Put the garlic cloves in a mortar and pestle.
• Add a generous pinch of salt and mash to a smooth paste.

Build the marinade

• Add the yogurt to the garlic paste.
• Stir in the turmeric, chipotle chili powder, paprika and black pepper.
• Squeeze in the lemon juice, then add the honey and oil and mix well.

Marinate the thighs

• Drop the thighs into the marinade and coat every crevice.
• Return them to the baking dish and marinate as long as you can.

Bake the chicken

• Bake the thighs uncovered at 175 °C for about an hour.

Make the harissa glaze

• Heat the oil in a saucepan and add the finely minced garlic.
• Stir in the harissa hot sauce and squeeze in the lemon juice.
• Add the cold butter, then turn off the heat and stir in the honey.

Glaze and serve

• Brush or dunk each thigh in the glaze during the last 5 minutes of baking.
• Serve with white sauce if you like.