Step 1

Preheat the oven to 425F. Add olive oil to a large cast iron skillet over high heat. Pat the chicken thighs dry with a paper towel and season with salt and pepper.

Step 2

When the oil is hot, add the chicken thighs to the pan, skin side down. Let the chicken thighs cook until the skin is golden brown, about 4-7 minutes. While the chicken thighs are browning, dice the onion and mince the garlic. When the skin is brown, transfer the thighs to a plate and set aside.

Step 3

Turn the heat down to medium. Add the diced onion to the pan (with the rendered chicken fat). Cook down for 3-4 minutes then add the garlic and cook 1 additional minute.

Step 4

Dice the dates into small pieces, about 1/4" squares. If using preserved lemon, cut into small pieces. Add the dates and preserved lemon (or lemon juice) to the pan. Stir and cook for 1-2 minutes.

Step 5

Add harissa, cinnamon, paprika, white beans, and chicken broth. Stir until combined.

Step 6

Add the chicken thighs back to the pan, skin side up, placing them on top of the beans. Carefully transfer the pan to the oven and cook for 10-15 minutes, until the internal temp of the chicken is 165F.

Step 7

Remove from the oven and serve with rice, bread, or on it's own! Enjoy!