Baked Chicken with Dates and Harissa

Ingredients

• 8 pieces chicken thighs, skin-on and bone-in
• 3 tbsp harissa paste
• 1 cup pitted dates
• 3 tbsp olive oil
• 1 medium onion, sliced
• 4 cloves garlic cloves, minced
• 1 cup chicken stock
• 1 tsp ground cumin
• ½ tsp ground coriander
• 1 piece cinnamon stick
• ¾ tsp salt
• ¼ tsp black pepper
• ¼ cup fresh cilantro, chopped
• ½ cup toasted sliced almonds

Instructions

1. 1

   Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper. This ensures the skin will brown properly and locks in flavor.

2. 2

   Heat olive oil in a large ovenproof skillet over medium-high heat until shimmering. Sear the chicken thighs skin-side down for 4-5 minutes until the skin is golden brown and crispy, then flip and sear the other side for 2-3 minutes; transfer to a plate.

3. 3

   In the same skillet, reduce heat to medium and add the sliced onion, stirring occasionally until softened, about 4 minutes. Add the minced garlic and cook for another minute until fragrant, then stir in the harissa paste, cumin, coriander, and cinnamon stick, cooking for 30 seconds to bloom the spices.

4. 4

   Pour the chicken stock into the skillet, scraping up any browned bits from the bottom with a wooden spoon. Add the pitted dates and stir to combine, then nestle the seared chicken thighs back into the sauce, skin-side up.

5. 5

   Transfer the skillet to a preheated 375°F oven and bake uncovered for 25-30 minutes until the chicken is cooked through (internal temperature 165°F at the thickest part of the thigh). The sauce will reduce slightly and the dates will soften and break down into the glaze.

6. 6

   Remove from the oven and discard the cinnamon stick. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh chopped cilantro and toasted sliced almonds, then serve directly from the skillet or transfer to a serving platter with the aromatic sauce spooned over the chicken.

Tools you’ll need

• Large ovenproof skillet
• Paper towels
• Wooden spoon
• Meat thermometer

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