4 to 5small shallots, ends trimmed, quartered, root to stem, and peeled
2garlic cloves, finely chopped
3tablespoons harissa
½teaspoon ground cinnamon
1 to 1½cups chicken stock, plus more as needed
¼cup roughly chopped cilantro, leaves and tender stems
2scallions, thinly sliced
1lime, cut into wedges, for serving
Flaky salt, for serving (optional)
Step 1
Season chicken thighs well with salt and pepper. In a heavy-bottomed skillet, heat oil over medium-high heat. Add chicken thighs skin-side down and cook undisturbed until nicely browned, about 5 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more. Transfer to a plate and set aside.
Step 2
Pour off all but 2 tablespoons of fat from the pan and return to medium-low heat. Add shallots and cook, stirring often, until they begin to soften, about 2 to 3 minutes. Add garlic and cook 30 seconds more.
Step 3
Stir in harissa and cinnamon, and add back in the chicken and any residual juices. Pour in enough of the stock to come up to the chicken about halfway, and bring to a simmer. Partly cover and allow the chicken to finish cooking through, about 15 minutes more.
Step 4
Toss the chicken in the sauce until it's nicely coated. Plate and top with the cilantro and the scallions. Serve, spooning braising liquid on top and with lime wedges on the side. Finish with flaky salt, if desired.
