Roasted Chicken Thighs with Harissa and Cannellini Beans
By America's Test KitchenPublished on October 15, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed1 ¼ teaspoons table salt, divided1 tablespoon extra-virgin olive oil 1 tablespoon harissa 1 onion, chopped fine4 garlic cloves, sliced thin2 (15-ounce) cans cannellini beans, rinsed1 cup chicken broth 1 cup jarred roasted red peppers, rinsed, patted dry, and chopped coarse½ cup pitted green olives, chopped coarse
Before You Begin
Garnish with torn mint leaves, if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook until well browned, about 7 minutes. Transfer chicken, skin side up, to wire rack set in rimmed baking sheet (leave fat in skillet). Brush harissa evenly over chicken skin and roast until chicken registers 175 degrees, about 15 minutes.
- While chicken roasts, pour off all but 1 tablespoon fat from now-empty skillet. Add onion and garlic to skillet and cook over medium-high heat until onion has softened, about 4 minutes. Add beans, broth, red peppers, olives, and remaining ¼ teaspoon salt and bring to simmer. Cook until liquid has reduced slightly and flavors have melded, about 8 minutes. Serve chicken with beans.
Time
30 minutesYield
Serves 4Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
1 ¼ teaspoons table salt, divided
1 tablespoon extra-virgin olive oil
1 tablespoon harissa
1 onion, chopped fine
4 garlic cloves, sliced thin
2 (15-ounce) cans cannellini beans, rinsed
1 cup chicken broth
1 cup jarred roasted red peppers, rinsed, patted dry, and chopped coarse
½ cup pitted green olives, chopped coarse
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
1 ¼ teaspoons table salt, divided
1 tablespoon extra-virgin olive oil
1 tablespoon harissa
1 onion, chopped fine
4 garlic cloves, sliced thin
2 (15-ounce) cans cannellini beans, rinsed
1 cup chicken broth
1 cup jarred roasted red peppers, rinsed, patted dry, and chopped coarse
½ cup pitted green olives, chopped coarse
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
1 ¼ teaspoons table salt, divided
1 tablespoon extra-virgin olive oil
1 tablespoon harissa
1 onion, chopped fine
4 garlic cloves, sliced thin
2 (15-ounce) cans cannellini beans, rinsed
1 cup chicken broth
1 cup jarred roasted red peppers, rinsed, patted dry, and chopped coarse
½ cup pitted green olives, chopped coarse
Why This Recipe Works
Convenience products such as canned beans, jarred roasted red peppers, and harissa make this a fast and flavorful supper.
Before You Begin
Garnish with torn mint leaves, if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook until well browned, about 7 minutes. Transfer chicken, skin side up, to wire rack set in rimmed baking sheet (leave fat in skillet). Brush harissa evenly over chicken skin and roast until chicken registers 175 degrees, about 15 minutes.
- While chicken roasts, pour off all but 1 tablespoon fat from now-empty skillet. Add onion and garlic to skillet and cook over medium-high heat until onion has softened, about 4 minutes. Add beans, broth, red peppers, olives, and remaining ¼ teaspoon salt and bring to simmer. Cook until liquid has reduced slightly and flavors have melded, about 8 minutes. Serve chicken with beans.
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