Harissa Marinated Bone-In Chicken Thighs with Spicy Pan Sauce - Elfassy Foods

Serves 4 (1 thigh per person)
Prep time: 40 mins (including marinating time - can be up to 24 hours)
Cook time: 30-40 minutes

Ingredients:

For the Chicken & Marinade:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons Elfassy Foods Harissa (Hot or Mild - your choice)
• 2 tablespoons olive oil
• 2-3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste

For the Spicy Pan Sauce:

• 1 small onion, finely chopped
• 1 shallot, finely chopped
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon Elfassy Foods Harissa (Hot or Mild - your choice)
• 1 cup chicken or vegetable broth
• 1-2 tablespoons of cold butter
• 1 lemon, halved
• 1 bunch of thyme
• Salt and pepper to taste

Instructions:

1. In a bowl, mix together the harissa paste, olive oil, minced garlic, ground cumin, paprika, salt, and pepper to create the marinade.
2. Coat the chicken thighs with the marinade, ensuring they are well coated. Allow them to marinate for at least 30 minutes (or longer for more flavor), refrigerated and covered.
3. Preheat your oven to 375°F (190°C).
4. In an oven-safe skillet over medium-high heat, add a bit of oil. Once hot, place the marinated chicken thighs skin-side down in the skillet. Sear them for about 4-5 minutes moving minimally, until the skin is crispy and golden brown (feel free to apply some downward pressure to ensure a good sear). Then, flip the thighs and sear the other side for 2-3 minutes until browned. Reserve the marinade if you'd like - it can be added to the pan sauce. 
5. Remove the chicken thighs from the skillet and set them aside, skin side up to remain crispy.
6. In the same skillet, add the chopped onion, shallot, and diced red bell pepper. Sauté for about 3-4 minutes until they start to soften. Add the minced garlic and sauté for an additional minute.
7. Stir in the harissa paste and leftover marinade and cook for another minute until toasted and fragrant.
8. Pour in the chicken broth and squeeze half the lemon into the skillet. Use a silicon spatula to scrape up any browned bits from the bottom of the skillet.
9. Allow the sauce to simmer and reduce for about 5-7 minutes, until it thickens slightly.
10. Season the sauce with salt and pepper to taste.
11. Return the seared chicken thighs to the skillet, skin-side up, nestling them into the sauce. Separate and tuck in your sprigs of thyme so they are contacting either the chicken or the sauce.
12. Transfer the skillet to the preheated oven and bake for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
13. Once cooked, remove the skillet from the oven. Remove the chicken thighs from the pan onto a serving platter or plates.
14. Add the cold butter to the sauce in the skillet, small pieces at a time, stirring it in to melt and incorporate. Once fully incorporated, remove the sprigs of thyme and spoon the spicy pan sauce over the chicken thighs or serve in a separate bowl along with the rest of the lemon to use to taste.

Serve the Harissa Marinated Bone-In Chicken Thighs with the spicy pan sauce over a bed of rice, couscous, or alongside your favorite side dishes.

Enjoy the succulent and spicy flavors of this dish.