Description
This recipe originates on the New York Times Cooking site. I made some modifications to the recipe, but it’s incredible no matter how you make it, and is perfect for the end of the Sukkot Holiday, Shabbat or fall and winter dinners.
Juicy, pan-seared chicken thighs in a saucy mix of peppery harissa, sour citrus and sweet caramelized dates will make this dish the star of your weeknight meals. For even more flavor, marinate the chicken for as long as you can, anywhere from 30 minutes to 24 hours. Serve with the pan drippings spooned generously over steamed rice or fluffy couscous, or alongside some warm crusty bread for dipping.
Ingredients
- 1–2 large navel oranges
- 1/4 cup harissa sauce/paste
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 2 garlic cloves, peeled and smashed with flat side of a knife (see note below)
- 4 tablespoons extra-virgin olive oil (see note below)
- 8 small bone-in skin on chicken thighs (see note below)
- Kosher Salt (such as Diamond Crystal)
- 6 whole shallots, quartered lengthwise (see note below)
- 1 cup pitted medjool dates, halved
- 1 bunch scallions, trimmed and cut into 1 1/2-inch pieces
- 1 cup chicken stock, store bought or homemade
- 2 tablespoons fresh lime juice (optional)
- 1/4 cup dairy free Greek yogurt (optional)
- 1/4 cup chopped fresh dill (optional)
Instructions
- Remove the peel from the oranges in strips using a vegetable peeler and reserve. Squeeze 1 cup of juice from the oranges.
- Make the marinade in a large bowl by whisking together the harissa, honey, cumin, garlic, 1 tablespoon olive oil and ¼ cup orange juice.
- Pat the chicken pieces dry and season both sides generously with salt. Add the chicken to the marinade and coat evenly with the marinade. At this point, you can cover and refrigerate the chicken for up to 24 hours.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. 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 are caramelized, about 5 minutes.
- Add the scallions and cook to soften slightly, about 1 minute. Transfer the mixture to a plate and set aside.
- Add the remaining 1 tablespoon olive oil to the skillet and place the chicken pieces skin-side down in the skillet, still over medium heat drizzle any marinade left in the bowl over the chicken pieces. Cook until golden brown, about 6 minutes. Flip the chicken pieces to cook the other side until just seared, 1 to 2 minutes.
- Add the chicken stock and remaining ¾ cup orange juice, bring to a boil, then reduce the heat to medium-low.
- Cook until the liquid is reduced by half and the chicken is cooked through and tender, 15 to 18 minutes. Return the shallot mixture to the skillet, stirring to disperse and coat with the broth. (SEE NOTE)
- Add the lime juice and cook for another 3 to 4 minutes to soften the shallots.
- Remove from the heat and taste to see if you need to add more salt.
- Top with dots of yogurt and sprinkle with the dill.
Equipment
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Bundle of 2-in-1 lemon zester and citrus peel channel knife
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HexClad 12 Inch Hybrid Nonstick Frying Pan and Tempered Glass Lid
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Buy Now → Notes
This recipe doubles very well, however you would need to use two large skillets to prepare the recipe.
If you are unable to eat garlic, substitute the extra-virgin olive oil for 4 tablespoons garlic infused oil
If onions/shallots are not your friend, substitute 1 cup of thinly sliced green onion.
I removed the skin from the chicken. You can make it either way. I found that the skinless chicken thighs cooked better using the additional cooking method below.
Optional Cooking Modification
- Preheat oven to 350°F. Grease a roasting pan, then set aside.
- Prepare the chicken as directed through step 8. Remove the chicken from the skillet and transfer to the prepared roasting pan, leaving the pan juices in the skillet.
- Simmer the pan juices over medium-low heat until significantly reduced to a thicker sauce.
- Ladle the sauce over the chicken, then bake uncovered for an additional 30 minutes.
Nutrition
- Serving Size: 1 Chicken Thigh
- Calories: 144
- Sugar: 8 g
- Sodium: 302.6 mg
- Fat: 8.2 g
- Saturated Fat: 1.3 g
- Carbohydrates: 10.7 g
- Fiber: 1 g
- Protein: 7.7 g
- Cholesterol: 21.6 mg
