Pan-Fried Harissa Citrus Chicken

Spicy, tangy, juicy, pan-fried chicken thighs in a harissa and citrus sauce.

Pan-Fried Harissa Chicken, shot on an iPhone SE, 2nd edition.

I hope you're a sucker for a chicken thigh that's described as "juicy" and "tangy" because that's exactly what you're getting out of this. It requires zero marinating, thank god, just the request of patting your chicken dry and salting it up (as you're also getting crispy skin chicken out of this, it REALLY has it all). This comes together in a perfect amount of time to sip on your wine while you prep the other sides, such as a tahini-butter sweet potato or steamed rice.

Pan-Fried Harissa Citrus Chicken

Ingredients

• 2.5-3 pounds of bone-in chicken thighs (or about 6 thighs)

• 1 medium orange, 1 tsp of zest

• 1 lemon, halved to squeeze

• 1 lime, halved to squeeze

• 2 garlic cloves, peeled and smashed with flat of your knife

• 1 large shallot, finely chopped

• 2 Tbsp brown sugar

• 1/4 cup harissa paste (find at Trader Joes)

• 1.5 cups low sodium chicken stock

• 2 Tbsp ground cumin

• 2 Tbsp ground ginger

• 1 Tbsp Italian seasoning

• Salt and pepper to taste

• Olive oil

• Optional*: cilantro or dill to top

Directions

Serves 4

Prep time: 10 minutes (try salting & seasoning your chicken at least 2 hours ahead, if you can), Cook time: 45 minutes

1. As soon as you're able, pat dry your chicken thighs and season the thighs generously with salt, pepper, ground cumin, ground ginger, and Italian seasoning (the sooner you can, the more it will dry the skin and soak up that salt = crispier, more flavored chicken). Place them spaced out on a paper-towel lined baking sheet uncovered in the fridge until ready to cook.

2. When ready to cook, remove chicken from fridge to come to room temp a bit.

3. Place a large cast iron over medium-high heat, add 2-3 tablespoons of olive oil to heat up.

4. While the pan is heating up, prep your zest, garlic, and shallot, and get your other measurements together.

5. Place your chicken pieces skin-side down in the skillet (the chicken should sizzle instantly) and cook until golden brown, approx. 5-6 minutes. Flip the chicken to the other side and sear for another 3 minutes, or until lightly seared.

6. Remove the chicken from the pan and place on either a rack or plate off to the side.

7. Turn down the heat on the pan to medium.

8. Add another tablespoon of olive oil to the pan with your chicken drippings, heat for 1 minute, then add your chopped shallots and garlic. Sauté until the shallots have begun to brown and soften, about 3 minutes.

9. Add your harissa, toast up for 1 minute. Then, add your brown sugar, chicken stock. Stir to combine. Squeeze in the juice of your orange and lemon (you'll save the lime for the end of cooking) and stir. Reduce heat to medium-low.

10. Place your chicken back into the pan (with your crispy skin up so it doesn't become soggy) and cook uncovered until the liquid has reduced by half and chicken is cooked through, about 20-25 minutes depending on how thiiiick the thighs are.

11. Squeeze the juice of your lime into your broth, add the orange zest, and stir to disperse and mix. Cook for about 2 more minutes and remove from heat.

12. Taste to see if you need any more salt, top with chopped cilantro or dill if using, THEN....dish up and dish out, making sure to get that extra sauce on your plate.

Like I said, serve with some fluffy, steamy rice or I HIGHLY suggest the tahini-butter sweet potatoes. The minor addition of tahini/soy-sauce gives you full authority to douse your 'taters with the amount of butter you know you want (and deserve).