1. In a bowl whisk together the harissa paste, honey, lemon juice and olive oil. Pour the mixture over the chicken thighs and allow to marinate for a minimum of 1 hour and up to overnight.
2. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
3. Place the cut up carrots, red onion and chicken in a baking dish or cast iron skillet. Pour any of the remaining marinade over the chicken and top with the lemon wedges. Bake in the oven for 35 to 40 minutes. Half way through baking, spoon some of the liquid from the bottom of the dish over the chicken before returning to the oven. After 35 minutes check to ensure that the chicken is fully cooked in the center. Turn the oven broil and place the dish on the top rack for 2 to 3 minutes until the skin of the chicken becomes crisp and golden.
4. Sprinkle with fresh parsley and pomegranate seeds before serving.

Harissa Paste

1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Place the red pepper on a baking sheet and bake in the oven for 25 minutes until the skin has blackened and the flesh is tender. Once cooked, remove from the oven and allow to cool before removing the skin and seeds.
2. In a dry frying pan on medium heat combine the cumin seeds, caraway seeds, coriander seeds and fennel seeds and toast for approximately 2 minutes until the seeds become fragrant. Transfer the seeds to a coffee grinder or mortar and pestle and grind.
3. In a food processor combine the ground spices, paprika, chili powder, garlic, salt, soaked ancho chili, roasted red pepper, and olive oil. Blend everything until it forms a thick paste.