Chicken Thighs with Harissa
Chicken Thighs with Harissa
Chicken Thighs with Harissa
Ingredients
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4 chicken thighs with skin and bones
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3 tbsp harissa sauce – See harissa recipe
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1/2 c chicken stock
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1/4 tsp cinnamon
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2 tbsp olive oil
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1 onion, sliced
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1 orange bell pepper/capsicum, sliced
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3 cloves garlic, sliced
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2 sprigs fresh rosemary
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about 12 oz (340 g) olives
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12 cherry tomatoes
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1/2 preserved lemon, chopped
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salt & pepper
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lemon zest
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mint leaves for garnish – optional
Directions
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Combine harissa, cinnamon, and chicken stock in a small bowl and set aside.
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Heat olive oil in a large frying pan with a cover over med-high heat.
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Season chicken thighs with salt and pepper and add to frying pan, skin-side down. Sauté until brown, 6 to 8 minutes, before turning over and browning the other side. Remove thighs from the pan.
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Remove all but 2 tbsp of fat from the pan. Add onions and peppers to the pan and sauté until onions are translucent, about 8 minutes. Add garlic for the final minute.
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Add olive salad and harissa sauce mix, stir, and heat through.
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Add thighs back to the pan, skin-side down, before adding the cherry tomatoes and preserved lemon. Cover the pan and reduce heat to medium.
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After 15 minutes, turn over the thighs so that they’re skin-side up. Do not cover the pan, giving the sauce a chance to thicken while the chicken finishes cooking.
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After the thighs have cooked for a total of 30 minutes, insert an instant read thermometer into the thickest part of the largest thigh. When the temperature reaches 165˚ F (75˚ C) the thighs are done.
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Remove to serving platter, sprinkle with lemon zest, and garnish with torn mint leaves, if desired.
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Serve immediately.