Braised Chicken With Harissa and Olives

• porciones: 8 servings

Ingredientes

2 Tbsp. extra virgin olive oil

2 medium yellow onions, thinly sliced

3 medium tomatoes, cored and cut into thin wedges

3-3½ lb. skin-on, bone-in chicken thighs (about 6–8)

¾ cup mild harissa, such as New York Shuk Signature Harissa

1 tsp. Ras el Hanout, preferably New York Shuk

2 tsp. Diamond Crystal kosher salt, or 1 ¼ tsp. Morton Kosher salt, plus more for seasoning

1 cup green olives, such as Castelvetrano, pitted and roughly chopped, divided

8 garlic cloves, peeled

½ bunch fresh cilantro, finely chopped

Steamed rice, mashed potatoes, or crusty bread, for serving

Instrucciones

Drizzle 2 Tbsp. extra virgin olive oil in a large skillet with a tight-fitting lid, and scatter 2 medium yellow onions, thinly sliced over in an even layer. Lay 3 medium tomatoes, cored and cut into thin wedges on top. Set aside.

Combine 3-3½ lb. skin-on, bone-in chicken thighs (about 6–8), ¾ cup mild harissa, 1 tsp. Ras el Hanout, and 2 tsp. Diamond Crystal kosher salt, or 1 ¼ tsp. Morton Kosher salt in a large bowl. Toss thoroughly to combine. Arrange chicken and any extra marinade in a single layer on top of the vegetables in the skillet. Scatter half of olives, 8 garlic cloves, peeled, and ½ bunch fresh cilantro, finely chopped over the chicken, then pour in ¼ cup water. Cover skillet.

Place over high heat and cook just until liquid reaches a simmer. Reduce heat as needed to maintain a simmer and cook, covered, until chicken easily falls apart with the push of a fork, about 1½ hours.

If there is a lot of liquid left in skillet, remove lid, keep the chicken in the pan, and increase heat to high. Cook until the sauce thickens, swirling skillet occasionally to ensure it doesn’t scorch, 10–15 minutes longer.

Remove from heat and add the remaining olives. Serve with steamed rice, mashed potatoes, or fresh crusty bread to mop up the sauce.