Step by step

Method

4 steps

1. 1

   Pat 1½ pounds boneless chicken thighs dry. Mix marinade: 2–3 tablespoons harissa paste, 1 tablespoon olive oil, 2 minced garlic cloves, juice of ½ lemon, ½ teaspoon cumin, ¾ teaspoon salt. Coat chicken well; marinate 20 minutes at room temp or up to overnight in the fridge.

2. 2

   Heat 1 tablespoon oil in a wide skillet over medium-high. Sear chicken 4–5 minutes per side until the harissa deepens to a brick-red crust and chicken is cooked through (165°F). Lower heat if the paste starts to scorch — harissa has sugar that can burn. Or roast at 425°F on a sheet pan 20–25 minutes.

3. 3

   Optional: in the same pan, soften sliced onion and a handful of chopped peppers 4–5 minutes in the leftover spicy oil. Splash with a little stock or lemon to make a quick pan sauce.

4. 4

   Serve with couscous, rice, or flatbread and a cool dollop of yogurt. You want spicy-smoky chicken with a sticky red crust — not pale chicken with a bland tomato smear.