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Roasted Chicken Thighs with Harissa and Cannellini Beans

Course Main Course
Keyword chicken, harissa
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
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