Recipe Book

Pan-Seared Chicken with Harissa, Dates and Citrus

Chicken 60 min

Adapted from NYT Cooking (Yewande Komolafe)

Ingredients

  • 1-2 navel oranges
  • 1/4 cup 60 ml harissa
  • 1 tbsp 15 ml honey
  • 1 tsp ground cumin
  • 2 garlic cloves, smashed
  • 4 tbsp 60 ml extra-virgin olive oil, divided
  • 8 small bone-in, skin-on chicken thighs (2½–3 lb)
  • to taste kosher salt
  • 6 whole shallots, quartered lengthwise
  • 1 cup 170 g pitted medjool dates, halved
  • 1 bunch scallions, cut into 1½-inch pieces
  • 1 cup 240 ml chicken stock
  • 2 tbsp 30 ml fresh lime juice
  • 1/4 cup 60 ml labne or full-fat plain Greek yogurt
  • 1/4 cup 60 ml fresh dill, chopped

Method

  1. Remove the peel from both oranges in strips using a vegetable peeler and reserve. Squeeze 1 cup of juice from the oranges.
  2. Whisk together the harissa, honey, cumin, garlic, 1 tbsp olive oil, and 1/4 cup orange juice in a large bowl. Pat the chicken dry and season both sides generously with salt. Add to the marinade and coat evenly. Cover and refrigerate up to 24 hours if time allows.
  3. Heat 2 tbsp olive oil in a large skillet over medium. Add the shallots, dates, and reserved orange peel, season lightly with salt, and cook, stirring frequently, until the shallots are browned in spots and the dates caramelized, about 5 minutes. Add the scallions and cook 1 minute to soften. Transfer to a plate.
  4. Add the remaining 1 tbsp olive oil to the skillet. Place the chicken skin-side down and drizzle any leftover marinade over it. Cook until golden brown, about 6 minutes. Flip and sear the other side 1–2 minutes. Add the chicken stock and remaining 3/4 cup orange juice, bring to a boil, then reduce heat to medium-low.
  5. Cook until the liquid is reduced by half and the chicken is cooked through and tender, 15–18 minutes. Return the shallot mixture to the skillet, stirring to coat with the broth. Add the lime juice and cook 3–4 more minutes to soften the shallots. Taste and adjust salt.
  6. Top with dollops of yogurt and a sprinkle of dill.

Notes