Ingredients
- Chicken thighs, boneless and skinless: 1.5 lbs
- Olive oil: 2 tablespoons
- Onion, chopped: 1 medium
- Garlic, minced: 4 cloves
- Ground cumin: 2 teaspoons
- Ground coriander: 1.5 teaspoons
- Turmeric: 1 teaspoon
- Cinnamon: 1/2 teaspoon
- Harissa paste: 1 tablespoon
- Chicken broth: 1 cup
- Chopped cilantro: 1/4 cup
Instructions
- Step 1: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and sear on all sides until browned. Remove chicken from skillet and set aside.
- Step 2: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic, cumin, coriander, turmeric, and cinnamon. Cook for 1 minute more, stirring constantly, until fragrant.
- Step 3: Stir in the harissa paste and cook for another 30 seconds. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Step 4: Return the chicken thighs to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and tender.
- Step 5: Remove the chicken from the skillet and shred with two forks. Return the shredded chicken to the skillet and stir to coat with the sauce.
- Step 6: Garnish with chopped cilantro and serve hot over rice, couscous, or your favorite grain.
Notes
- Store leftover spiced chicken in an airtight container in the refrigerator for up to 3 days; the flavors deepen beautifully overnight!
- For best results, reheat gently in a skillet over medium heat, adding a splash of chicken broth if needed to keep it moist.
- Serve this incredible chicken with a dollop of Greek yogurt or a sprinkle of toasted almonds for added texture and flavor.
- Don't be shy with the harissa paste; a little extra adds a wonderful kick, but start with the recommended amount and adjust to your taste!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American