Harissa Chicken Thighs with Shallots

Photo by Linda Xiao

from The New York Times
submitted by Anne Halsted
preparation time: 40 minutes
serves 4

1½ pound 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

½ teaspoon ground cinnamon

1 to 1½ cups chicken stock, plus more as needed

¼ cup roughly chopped cilantro, leaves and tender stems

2 scallions, thinly slices

1 lime, cut into wedges, for serving

Flaky salt, for serving (optional)

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.

Pour off all but 2 tablespoons of fat form 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.

Stir in harissa and cinnamon, 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 more minutes.

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