Harissa Chicken with Burst Tomatoes and Crispy Bread
Ingredients
- 4chicken thighs (bone-in, skin-on)
- 3 tablespoonharissa paste
- 3 tablespoonolive oil
- 1½ poundcherry tomatoes
- 4 clovegarlic
- 1shallot
- ½ cupchicken broth
- ½ tablespoonhoney
- ¾ teaspoonsalt
- ¼ teaspoonblack pepper
- 4 slicecrusty bread
Prep
- 01
Mince 4 cloves garlic.
- 02
Finely dice 1 shallot.
Method
- 01
Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, place chicken skin-side down and cook for 6–7 minutes until the skin is golden and crispy. Flip and cook another 3–4 minutes until the second side browns. Transfer to a plate.
- 03
Add the remaining 1 tablespoon olive oil to the skillet. Stir in the harissa paste and cook for 30 seconds until fragrant. Add the shallot and cook for 2 minutes, stirring, until softened.
- 04
Add the cherry tomatoes and garlic to the pan. Stir well to coat with harissa oil. Cook for 2 minutes, then add the chicken broth and honey. Stir gently.
- 05
Return the chicken thighs to the skillet, skin-side up, nestling them into the tomato sauce. Reduce heat to medium and simmer for 12–15 minutes until the chicken is cooked through (an instant-read thermometer should read 165°F in the thickest part of the thigh) and the tomatoes begin to burst.
- 06
While the chicken finishes, brush the bread slices lightly with olive oil and toast in a separate skillet over medium heat for 1–2 minutes per side until golden and crispy.
- 07
Taste the sauce and adjust salt and pepper if needed. Serve the chicken and burst tomato sauce over or alongside the crispy bread, spooning extra sauce over the top.
Spice Tips
Harissa brings heat and depth, but you control the fire. Reduce it to 2 tablespoons if you prefer gentler spice. For extra intensity, stir in a pinch of cayenne pepper or red pepper flakes into the sauce during step 4. A squeeze of fresh lemon juice at the end brightens and balances the heat.
Harissa paste is a North African chili-based condiment found at most supermarkets. If you can't locate it, substitute with equal parts sriracha and tomato paste mixed together. For a deeper char and smoky flavor, use bone-in, skin-on chicken thighs — they stay juicy through cooking.