Pan Seared Chicken With Harissa Dates And Citrus Recipes

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Juicy, pan-seared chicken thighs in a saucy mix of peppery harissa, sour citrus and sweet caramelized dates will make this dish the star of your weeknight meals. For even more flavor, marinate the chicken for as long as you can, anywhere from 30 minutes to 24 hours. Dollops of creamy yogurt will mellow any heat, and a shower of fresh herbs will add a subtle fragrance. Serve with the pan drippings spooned generously over steamed rice or fluffy couscous, or alongside some warm crusty bread for dipping.

Recipe From cooking.nytimes.com

Provided by Yewande Komolafe

Categories     dinner, weeknight, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 15

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  • Begin by gathering and prepping all of your ingredients according to the ingredients list above o have ready and organized for use.
  • Prepare your harissa paste: to a small dish add the 2 tablespoons of harissa, 2 tablespoons of the olive oil, plus the lemon zest, and mix with a fork until a thick paste forms.
  • Place the chicken thighs on a work surface in front of you, and rub each thigh (skin-side and flesh-side) liberally with some a of harissa paste, until well covered. Sprinkle over each thigh a pinch or two of salt and pepper, then set the chicken thighs onto a platter to hold for 5 minutes.
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