Best Harissa Chicken Thighs With Shallots Recipes

GRILLED HARISSA CHICKEN THIGHS

Grilled Harissa Chicken Thighs image

The harissa-honey glaze takes these juicy grilled chicken thighs over the top! Since most harissa spice blends have salt already added, there is no need to add any additional, but feel free to adjust to your tastes. Garnish with minced fresh parsley.

Provided by France C

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h55m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons harissa spice blend (powder)
2 teaspoons lemon juice
2 teaspoons olive oil
1 clove garlic, minced
4 bone-in, skin on chicken thighs
1 tablespoon harissa
1 tablespoon honey
1 tablespoon melted butter

Steps:

Combine harissa spice blend, lemon juice, olive oil, and garlic in a small bowl. Rub spice mixture over chicken thighs, including under the skin. Refrigerate for 1 to 4 hours. Remove from refrigerator 20 minutes before grilling.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Place chicken thighs on the hot grill, skin side down, and grill for 3 to 4 minutes. Flip the chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until the internal temperature reaches 165ºF, about 20 to 25 minutes total. Remove chicken to a plate and cover with foil; let rest for 5 minutes.
Meanwhile, combine harissa seasoning, honey, and melted butter for glaze in a small microwave-safe bowl. Microwave until mixture is heated through and has a thinned consistency, about 10 seconds. Drizzle over chicken and serve.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 6.6 g, Cholesterol 71.7 mg, Fat 16.6 g, Protein 17.8 g, SaturatedFat 5.3 g, Sodium 207.5 mg, Sugar 4.4 g

HARISSA CHICKEN THIGHS WITH SHALLOTS

Harissa Chicken Thighs With Shallots image

Chicken thighs, bathed in a broth spiked with spicy, earthy harissa, are at the heart of this quick, flavorful weeknight dinner. Here, the chicken fat is smartly used to sauté shallots until just softened. (They're finished off with the chicken, melting down in the sauce.) If you don't like spicy, don't fret: A showering of fresh herbs and a good squeeze of lime nicely cuts the heat.

Provided by Colu Henry

Categories dinner, weekday, weeknight, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds bone-in, skin-on chicken thighs
Kosher salt and black pepper
2 tablespoons grapeseed or canola oil
4 to 5 small shallots, ends trimmed, quartered, root to stem, and peeled
2 garlic cloves, finely chopped
3 tablespoons harissa
1/2 teaspoon ground cinnamon
1 to 1 1/2 cups chicken stock, plus more as needed
1/4 cup roughly chopped cilantro, leaves and tender stems
2 scallions, thinly sliced
1 lime, cut into wedges, for serving
Flaky salt, for serving (optional)

Steps:

Season chicken thighs well with salt and pepper. In a heavy-bottomed skillet, heat oil over medium-high heat. Add chicken thighs skin-side down and cook undisturbed until nicely browned, about 5 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more. Transfer to a plate and set aside.
Pour off all but 2 tablespoons of fat from the pan and return to medium-low heat. Add shallots and cook, stirring often, until they begin to soften, about 2 to 3 minutes. Add garlic and cook 30 seconds more.
Stir in harissa and cinnamon, and add back in the chicken and any residual juices. Pour in enough of the stock to come up to the chicken about halfway, and bring to a simmer. Partly cover and allow the chicken to finish cooking through, about 15 minutes more.
Toss the chicken in the sauce until it's nicely coated. Plate and top with the cilantro and the scallions. Serve, spooning braising liquid on top and with lime wedges on the side. Finish with flaky salt, if desired.

Nutrition Facts : @context http, Calories 508, UnsaturatedFat 25 grams, Carbohydrate 13 grams, Fat 36 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 743 milligrams, Sugar 5 grams, TransFat 0 grams