Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, toss 600 grams of boneless, skinless chicken thighs with 2 tablespoons of harissa paste, 1 teaspoon of ground cumin, 0.5 teaspoon of ground coriander, 0.5 teaspoon of smoked paprika, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper until the chicken is evenly coated.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat, then carefully place the seasoned chicken thighs into the hot pan and sear for 5-7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).

3. 3

   While the chicken sears, mince 6 cloves of black garlic and chop 4 dried figs.

4. 4

   In a small saucepan, combine the minced black garlic, chopped dried figs, 2 tablespoons of honey, 1 tablespoon of fresh lemon juice, and 1 tablespoon of olive oil, and bring the mixture to a gentle simmer over medium-low heat, stirring occasionally for 3-5 minutes until the figs soften and the sauce thickens slightly.

5. 5

   Remove the cooked chicken thighs from the skillet and set them aside on a plate to rest for 5 minutes.

6. 6

   Pour the black garlic and fig glaze over the pan-seared chicken thighs, ensuring each piece is well coated.

7. 7

   Serve the Pan-Seared Harissa Chicken immediately, garnished with a handful of fresh mint or cilantro if desired.