Harissa Chicken Thighs Recipe
These Harissa Chicken Thighs are a game-changer, loaded with chickpeas, carrots, and cauliflower. One skillet, tons of flavor, and no hassle!
Nutrition Facts
Ingredients
Instructions
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) and position a rack in the center of the oven.
Toss the chicken thighs with the harissa in a large bowl. Heat 2 teaspoons of the olive oil in a 12" or larger oven-proof skillet over medium-high heat. Once the oil is just barely smoking, add the chicken thighs to the pan in a single layer. Let cook undisturbed for 2 minutes. Turn the thighs over and cook for another 2 minutes. Remove from the pan and set aside on a plate.
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NOTES
To store leftover Harissa Chicken Thighs, place them in an airtight container and refrigerate for up to 3 days. You can also freeze them for up to 2 months.
To reheat, place the chicken in a skillet over medium heat until warmed through or microwave in short intervals to avoid drying out.
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Made this for friends and they all asked for the recipe!
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