Harissa Spiced Chicken Thighs with Crispy Skin

Harissa Spiced Chicken Thighs with Crispy Skin

6 bone-in, skin-on chicken thighs

2 tablespoons harissa paste (purchase or homemade)

kosher salt, to taste

freshly ground black pepper

1 tablespoon olive oil

1 tablespoon minced garlic

2 shallots, julienned

⅓ cup white wine

1 cup chicken broth

1 teaspoon ground coriander

zest from one lemon

zest from one orange

Rub the flesh of the chicken with the harissa paste. Try not to get any harissa paste on the skin. Heat the olive oil in a large sauté pan over medium-low. Generously season the chicken flesh with salt and pepper. Add the chicken to the sauté pan, skin side down. Allow to cook on medium-low heat, until golden, about 15 minutes.

Rub harissa on chicken flesh before rendering.

Once the skin is golden brown and crispy, remove the chicken and add the garlic and shallot. Cook until soft but not browned. Once soft, add the white wine and reduce all the way down. Add the chicken stock and chicken, skin-side up, back into the pan. Add the ground coriander and zests. Place in 350˚F oven for 20 minutes or cook on the stovetop until the chicken is cooked through. Taste for seasoning.