Harissa Chicken Thighs With Shallots
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds bone-in, skin-on chicken thighs
- Kosher salt and black pepper
- 2tablespoons grapeseed or canola oil
- 4 to 5small shallots, ends trimmed, quartered, root to stem, and peeled
- 2garlic cloves, finely chopped
- 3tablespoons harissa
- ½teaspoon ground cinnamon
- 1 to 1½cups chicken stock, plus more as needed
- ¼cup roughly chopped cilantro, leaves and tender stems
- 2scallions, thinly sliced
- 1lime, cut into wedges, for serving
- Flaky salt, for serving (optional)
Nutritional analysis per serving (4 servings)
513 calories; 36 grams fat; 8 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 8 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 32 grams protein; 781 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
Fabulous dish! I added small red potatoes while the shallots and garlic cooked, then the broth and chicken. The potatoes absorbed the wonderful sauce.
So lovely and quite easy. I made it with boneless thighs because that's what I had on hand. Everyone – husband, 6yo and 3yo – loved it. Served with rice, to soak up the juices, and arugula.
This was good and even better the next day. I used boneless thighs and added mushrooms and red bell peppers, as some others suggested. A little white wine didn't hurt the sauce, either. Prep was a little faster than I expected.
This was fantastic. Made no modifications, just as is. I might have used closer to 3.5 Tbsp of spicy harissa and a bit more garlic. Served over a bed of jasmine rice. I’ll for sure make this again.
So, so good. I cook a lot and my husband, who loves spicy foods, said this was his favorite dish I have made. It is pretty easy to make. I imagine I will be able to make this without the recipe after making it a few times. The dry spice harissa that I used was VERY spicy. The only thing I would do differently next time is use less harissa. My husband, however, thought the spice level was perfect.
Not being a super fan of cinnamon I subbed in some Ras el Hanout. It worked perfectly