Harissa Chicken Thighs
Harissa chicken is made with chicken thighs, a spicy North African chili paste, along with garlic, shallots, and a variety of complementary seasonings.
Ingredients
- 4 pounds chicken thighs, bone-in, with skin
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp extra-virgin olive oil
- 4 green onions, whites/light greens sliced, dark greens sliced and reserved for garnish
- 4 shallots, cut into wedges
- 1 small red bell pepper (optional), cut into strips
- 4 cloves garlic, minced
- 1 to 2 tbsp harissa paste
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- 1 ½ cups chicken broth, unsalted
- 2 tbsp lime juice
- ¼ cup chopped cilantro or parsley, for garnish
- Reserved sliced dark green onion tops, for garnish
- Lime wedges (optional)
Recommended Equipment
Instructions
- Pat the chicken thighs with paper towels to dry. Season them all over with kosher salt and black pepper.4 pounds chicken thighs | Kosher salt | Freshly ground black pepper
- Heat the oil in a large skillet over medium heat. Add the chicken to the pan, skin-side down. Cook the chicken for about 4 to 5 minutes, or until it is nicely browned. Turn and cook for 3 minutes longer. Remove the chicken to a plate and set aside.2 tbsp extra-virgin olive oil
- Discard all but 1 to 2 tablespoons of the pan drippings, then place the pan back over medium heat. Add the shallots and cook, stirring, for about 3 minutes, or until they are softened. Add the sliced green onions (white and light green only), garlic, and red bell pepper strips, if using. Cook for 2 minutes longer.4 shallots | 1 small red bell pepper (optional) | 4 cloves garlic | 4 green onions
- Meanwhile, in a bowl, combine the harissa paste, cumin, cinnamon, and chicken broth.1 to 2 tbsp harissa paste | 1/2 tsp ground cumin | 1/2 tsp ground cinnamon | 1 1/2 cups chicken broth
- Return the chicken to the skillet and pour the chicken broth mixture over all.
- Bring the mixture to a simmer. Cover the pan and reduce the heat to low. Simmer for 20 minutes, or until the chicken is thoroughly cooked and tender. Stir in the lime juice and taste and adjust the seasonings.2 tbsp lime juice
- Serve the chicken thighs over rice and drizzle with some of the pan juices. Garnish with cilantro and the reserved sliced green onions (dark green part) and serve with lime wedges, if desired.1/4 cup chopped cilantro or parsley | Reserved sliced dark green onion tops | Lime wedges (optional)
Nutrition
Calories: 748kcalCarbohydrates: 8gProtein: 51gFat: 56gSaturated Fat: 14gPolyunsaturated Fat: 11gMonounsaturated Fat: 25gTrans Fat: 0.3gCholesterol: 298mgSodium: 323mgPotassium: 799mgFiber: 1gSugar: 3gVitamin A: 634IUVitamin C: 18mgCalcium: 46mgIron: 3mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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