Harissa Chicken Thighs With Shallots

Name: Harissa Chicken Thighs With Shallots
Total time: 40 min
Ingredients: 1 1/2 pounds bone-in, skin-on chicken thighs; Kosher salt and black pepper; 2 tablespoons grapeseed or canola oil; 4 to 5 small shallots, ends trimmed, quartered, root to stem, and peeled; 2 garlic cloves, finely chopped; 3 tablespoons harissa; 1/2 teaspoon ground cinnamon; 1 to 1 1/2 cups chicken stock, plus more as needed; 1/4 cup roughly chopped cilantro, leaves and tender stems; 2 scallions, thinly sliced; 1 lime, cut into wedges, for serving; Flaky salt, for serving (optional)

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Total: 40 minutes

Servings: 4

Cost: $6.03 /serving

Author : Colu Henry

chicken thigh cilantro harissa

Instructions

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Step 1

Season chicken thighs well with salt and pepper. In a heavy-bottomed skillet, heat oil over medium-high heat. Add chicken thighs skin-side down and cook undisturbed until nicely browned, about 5 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more. Transfer to a plate and set aside.

Step 2

Pour off all but 2 tablespoons of fat from the pan and return to medium-low heat. Add shallots and cook, stirring often, until they begin to soften, about 2 to 3 minutes. Add garlic and cook 30 seconds more.

Step 3

Stir in harissa and cinnamon, and add back in the chicken and any residual juices. Pour in enough of the stock to come up to the chicken about halfway, and bring to a simmer. Partly cover and allow the chicken to finish cooking through, about 15 minutes more.

Step 4

Toss the chicken in the sauce until it's nicely coated. Plate and top with the cilantro and the scallions. Serve, spooning braising liquid on top and with lime wedges on the side. Finish with flaky salt, if desired.

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