Harissa Chicken

Pat the chicken thighs dry with a paper towel.

In a small bowl, stir together the harissa paste, 1/4 cup of the olive oil, lemon juice, minced garlic, coriander, cumin, paprika, sea salt, and black pepper.

Add the chicken thighs to a large zip lock bag and pour the marinade over them. Marinate in the fridge for at least 1 hour, or up to 24 hours for juicier results.

Heat the remaining 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add the chicken thighs in a single layer (you may have to cook in 2 batches if they don’t fit in your pan). Cook for 5-7 minutes per side, or until the chicken reaches an internal temperature of 170 degrees F (77 degrees C). Reduce heat if the chicken is browned but not yet cooked through, and continue cooking until it reaches the right temperature.

Remove the harissa chicken from the pan to prevent overcooking, and let it rest for 5 minutes to let the juices settle. Serve with lemon wedges and fresh cilantro if you like.