Creamy Harissa Chicken Thighs

Ingredients

• 680 g (1½ lb) Boneless, skinless chicken thighs
• 1 tsp Fine salt, divided
• 1 tsp Ground cumin
• 2 tbsp Olive oil
• 1 Onion, finely diced
• 4 Garlic cloves, finely chopped
• 3 tbsp Harissa paste, plus more to taste
• 1 tbsp Tomato paste
• 120 ml (½ cup) Chicken stock
• 120 ml (½ cup) Double (heavy) cream
• 3 tbsp Plain full-fat yoghurt
• 1 Lemon, juiced
• Fresh parsley or coriander, chopped, to finish
• Rice, couscous or flatbread, to serve

You’ll need: Large deep frying pan with a lid, Instant-read thermometer

Method

1. 1

   Season the chicken. Pat the thighs dry and toss them with half the salt and the cumin. Dry meat sears and browns, while wet meat steams.

2. 2

   Sear. Heat the oil in a large, deep frying pan over medium-high heat. Cook the thighs for 4 minutes per side, until well browned. They will not be cooked through yet. Move them to a plate.

3. 3

   Start the sauce. Lower the heat to medium. Add the onion to the same pan with the remaining salt and cook for 4 minutes, scraping up the browned bits. Add the garlic, harissa and tomato paste and cook for 1 minute, stirring, until the oil turns red.

4. 4

   Simmer the chicken. Pour in the stock and bring to a simmer. Return the chicken and any juices to the pan, cover, and cook over low heat for 10 to 12 minutes, turning once, until the thickest piece reaches at least 75°C (167°F).

5. 5

   Add the cream. Take the pan off the heat. Stir the cream and yoghurt together in a small bowl, then stir them into the sauce. Adding the yoghurt off the heat keeps it from splitting. Return to very low heat for 1 minute if the sauce needs warming through, without boiling.

6. 6

   Finish. Add lemon juice, then taste and add more salt or harissa. Scatter over the herbs and serve over rice, couscous or with flatbread to mop up the sauce.