Pan-Seared Chicken With Harissa, Dates And Citrus
This dish features juicy, pan-seared chicken thighs in a flavorful blend of peppery harissa, citrus, and sweet caramelized dates, perfect for weeknight meals.Marinate the chicken for 30 minutes to 24 hours for extra flavor. Serve with creamy yogurt to balance the heat, and garnish with fresh herbs. Enjoy it with pan drippings over rice, couscous, or crusty bread for dipping.
Ingredients
- 1 to 2 navel oranges
- ¼ cup harissa
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 2 garlic cloves peeled and smashed with the flat side of a knife
- 4 tablespoons extra-virgin olive oil
- 8 small bone-in skin-on chicken thighs (2 ½ to 3 pounds)
- Kosher salt such as Diamond Crystal
- 6 whole shallots quartered lengthwise
- 1 cup pitted medjool dates halved
- 1 bunch scallions trimmed and cut into 1 ½ inch pieces
- 1 cup chicken stock store-bought or homemade
- 2 tablespoons fresh lime juice
- ¼ cup labne or full-fat plain Greek yogurt
- ¼ cup chopped fresh dill
Instructions
- Using a vegetable peeler, remove the peel from both oranges in strips and set aside. Squeeze the juice from the oranges until you have 1 cup of juice.
- In a large bowl, prepare the marinade by whisking together the harissa, honey, cumin, garlic, 1 tablespoon of olive oil, and ¼ cup of orange juice. Pat the chicken pieces dry and generously season both sides with salt. Add the chicken to the marinade, ensuring each piece is evenly coated. You can cover and refrigerate the marinated chicken for up to 24 hours at this stage.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shallots, dates, and the reserved orange peel. Lightly season 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 for an additional minute until they soften slightly. Transfer the mixture to a plate and set aside.
- Add the remaining 1 tablespoon of olive oil to the skillet. Place the marinated chicken pieces skin-side down in the skillet, still over medium heat. Drizzle any remaining marinade from the bowl over the chicken. Cook until the skin is golden brown, approximately 6 minutes. Flip the chicken pieces and sear the other side for 1 to 2 minutes. Pour in the chicken stock and the remaining ¾ cup of orange juice. Bring the mixture to a boil, then reduce the heat to medium-low.
- Let the chicken simmer until the liquid has reduced by half and the meat is cooked through and tender, about 15 to 18 minutes. Return the shallot and date mixture to the skillet, stirring to evenly distribute and coat with the broth. Add the lime juice and cook for an additional 3 to 4 minutes to soften the shallots further. Remove the skillet from the heat and taste the sauce, adding more salt if necessary. Top each serving with dollops of yogurt and a sprinkle of fresh dill before serving.