Harissa Chicken Thighs With Shallots

Fabulous dish! I added small red potatoes while the shallots and garlic cooked, then the broth and chicken. The potatoes absorbed the wonderful sauce.

So lovely and quite easy. I made it with boneless thighs because that's what I had on hand. Everyone – husband, 6yo and 3yo – loved it. Served with rice, to soak up the juices, and arugula.

Very easy to cook ! I actually doubled the quantity of chicken and shallots. I served it with a slightly sweetly dressed arugula salad (minced shallot, dijon mustard, red wine vinegar, olive oil, salt & pepper and honey) and the meal was splendid! Even our cat loved the chicken (sans harissa).

This was good and even better the next day. I used boneless thighs and added mushrooms and red bell peppers, as some others suggested. A little white wine didn't hurt the sauce, either. Prep was a little faster than I expected.

My minor modification was using a Instant Pot. Browned chicken in it, removed, poured off most of the oil, sautéd shallots and then garlic. Chicken back in with stock then high pressure for 3 minutes with natural pressure release. Yum.

I used boneless skinless thighs, as that is what was available. Slightly lessened the time cooked on each side for step one. I also added chopped leeks at the same time as the shallots, and threw in a handful of quartered white mushrooms in the last 5 minutes of cooking. I think this probably deepened the flavor some, without majorly altering it. Loved it, will certainly prepare this again.

Made this yesterday for 6 people; I used Whole Foods' (dry) Harissa. I tripled the amount of chicken and doubled all other ingredients. I thought it was wonderful, and so did my guests! As someone else said, it took a lot longer to brown the thighs (I used a LeCreuset), but no matter. After I added the chicken back in, I put the covered pot in the oven at 250 degrees for an hour before serving it with a couscous mixture. Next time I might add a dollop of yogurt along with the garnishes.

Prepared this with skinless chicken thighs, and added 2 TB plump raisins. Used only half the oil recommended. Served with couscous. Scrumptious!

I used the harissa from Trader Joe’s, and tasted it before adding it to the pan. It was very spicy. I only added 1 tablespoon. It was still spicy, but edible. The dish was very tasty, and I would make it again, but probably with less harissa. Instead of simmering on the stove, I put the cast iron pan in the oven for 15 minutes at 375 degrees. Served over a mashed potato/cauliflower mix. It was delicious.

I make my own harissa (Joy of Cooking), and cut the amount to 1 tsp. Lovely flavor. Might increase to 1 1/2 tsp. next time, but 3 T would be impossibly hot. And with largish thighs, braising time was 25-30 minutes.

Like some others, I used Trader Joe's harissa paste and skinless/boneless thighs and agree that it is imperative one reduce the harissa volume if using that. I halved the recipe and used 1T of the paste and it was still quite spicy (FWIW I can generally tolerate a lot of spice). In general I found this recipe to be delicious and served it over Israeli couscous (also from TJs). In the future I would probably use 1-2 teaspoons of the paste.

do not use soap. use hot water and a rough sponge. Dry thoroughly. Then heat the pan on the stove, and add a drop of vegetable oil to pan. Use a paper towel to coat entire pan. Do this enough times and the pan develops an almost shiny surface, which is cast-iron's natural non-stick surface.

I made this a second time with some modifications. I used only one-third the recommended amount of harissa. In addition, I added 1/2 teaspoon of ground cumin and 1/2 teaspoon of ground coriander, some common ingredients to other chicken-harissa preps. I let the cooked chicken rest in the refrigerator for 24 hours before eating. This preparation was superior to the one resulting from following the recipe exactly as written. Note, there are better chicken preps on the NYT site, IMHO.

If you want to be a "cast iron purist" the rule is no soap. (However, I have a 5 yr old cast iron pan that I always wash w/dish soap & never have issues when with starting clean & well oiled pan.) Another option is to rinse the pan of all cooked food then wipe w/olive oil + sea salt as an abrasive.

This tasted much better the second day .the recipe calls to cook it for 15 minutes After harrisa snd cinnamon have been added.Serving it as leftovers and cooking it longer made it taste much better. After cinnamon and harissa have been added Cook for about 20 minutes to a half hour much better!