Roasted Chicken Thighs with Harissa and Cannellini Beans
Servings 4 people
Equipment
- 1 Dutch Oven
Ingredients
- 8 Chicken Thighs — bone in, skin on, trim extra fat
- 1 tbsp Olive Oil
- 1 tbsp Jarred Harissa — only one Harissa is needed
- 1/2 tbsp Tube Harissa — La Phare du Cap Bon preferred but difficult to source
- 1 White Onion — finely chopped
- 6 cloves Garlic — thinly sliced
- 1 cup Crushed Tomatoes
- 1 cup Chicken Broth
- 1 stick Cinnamon
- 1 tsp Soy Sauce — low sodium
- 1 cup Roasted Red Peppers — coarsely chopped
- 1 bunch Mint Leaves — torn
- 2 cans Cannellini Beans — drained and rinsed
Instructions
- Adjust oven rack to middle position and pre-heat to 400F
- Pat chicken thighs dry and sprinkle skin side of chicken with salt, pepper, and smoked paprika.
- Heat Dutch Oven over medium-high heat. Add olive oil and swirl until shimmering.
- Add chicken thighs skin side down and cook until well browned, approximately 7 minutes.
- Sprinkle salt, pepper, and smoked paprika on the flesh side of each chicken thigh.
- Turn chicken thighs skin side up. Cook 3 to 5 minutes until lightly browned.
- Remove chicken thighs from Dutch oven and transfer to a plate.
- Add onion to the Dutch oven. Cook until softened, approximately 4 minutes.
- Add garlic to onions. Cook 1 minute.
- Add chicken broth, chopped tomatoes, cannellini beans, red peppers, harissa, cinnamon stick, soy sauce, chicken thighs with all the juices on the plate, Stir gently until combined.
- Place in an oven and cook 10 to 15 minutes until chicken thigh reads 175F
- Salt and pepper to taste