Harissa-Roasted Chicken & Quinoa Skillet
Ingredients
- 4chicken thighs (bone-in, skin-on)
- 1 cupquinoa
- 2 cupschicken broth
- 2 tablespoonsharissa paste
- 1yellow onion
- 1 cupcherry tomatoes
- 3 clovesgarlic
- 3 tablespoonsolive oil
- ·kosher salt
- ·black pepper
- 1lime
- ·fresh cilantro
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Halve 1 cup cherry tomatoes.
Method
- 01
Preheat oven to 425°F.
- 02
In a large oven-safe skillet, heat 1 1/2 tablespoons olive oil over medium-high heat. Season chicken thighs with salt and pepper. Place skin-side down in the pan and sear for 5 minutes until the skin is golden, then flip and sear for 3 minutes on the other side. Transfer to a plate.
- 03
Add remaining 1 1/2 tablespoons olive oil to the skillet. Add diced onion and cook for 2 minutes until softened. Stir in garlic and cook for 30 seconds.
- 04
Stir in harissa paste and cook for 1 minute until fragrant. Add quinoa and stir to coat, cooking for 1 minute.
- 05
Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Stir well. Nestle the chicken thighs back into the skillet, skin-side up. Scatter cherry tomatoes around them.
- 06
Transfer the skillet to the oven and bake for 20 minutes, until the quinoa is tender, the chicken reaches an internal temperature of 165°F, and most of the liquid is absorbed.
- 07
Remove from oven. Squeeze lime juice over the skillet and scatter cilantro on top. Serve directly from the pan.
Spice Tips
Harissa brings moderate heat and warmth. For milder flavor, reduce to 1 tablespoon. For extra spice, add a pinch of cayenne or red pepper flakes with the harissa. A splash of hot sauce at the table lets diners customize their own heat level.