Crispy Chicken Thighs with Harissa-Glazed Mushrooms
Ingredients
- 6chicken thighs (bone-in, skin-on)
- 1 poundmushrooms (cremini or button)
- 3 tablespoonharissa paste
- 2 tablespoonhoney
- 4 clovegarlic
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- 4 sprigfresh thyme
Prep
- 01
Mince 4 cloves garlic
- 02
Quarter 1 pound mushrooms
Method
- 01
Pat the chicken thighs dry and season both sides generously with salt and pepper.
- 02
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches if needed, place chicken skin-side down and cook for 6–7 minutes until the skin is golden and crispy. Flip and cook the other side for 4 minutes, then transfer to a plate.
- 03
In the same skillet, add the remaining 1 tablespoon olive oil and cook the mushrooms over medium-high heat for 5–6 minutes, stirring occasionally, until they release their moisture and begin to brown. Season with a pinch of salt and pepper.
- 04
Stir the harissa paste and honey into the mushrooms. Cook for 1 minute to bloom the spices.
- 05
Return the chicken thighs to the skillet skin-side up, nestle them among the mushrooms, and scatter the thyme sprigs on top. Reduce heat to medium and cook for 8–10 minutes, until the chicken is cooked through (165°F at the thickest part) and the sauce clings to the mushrooms.
- 06
Divide chicken and mushrooms between plates, spooning the pan sauce over top. Serve hot.
Spice Tips
Harissa brings moderate heat and smokiness—the recipe as written is lively but not scorching. For a gentler version, reduce harissa to 2 tablespoons and add a splash of tomato paste. For serious fire, stir in a pinch of cayenne or a few red pepper flakes before serving. A squeeze of fresh lemon juice at the end brightens everything.