Harissa Chicken Thighs with Shallots and Figs


  • 6 bone-in chicken thighs
  • some salt and pepper to taste
  • 4 roughly chopped shallots
  • 2 minced garlic cloves
  • 8 dried figs (quartered)
  • 1T harissa paste
  • 1/2t cinnamon
  • 1.5c chicken stock
  • 3 scallions
  • 1T olive oil


  1. Preheat oven to 425F
  2. Season thighs with salt and pepper, then sear chicken thighs in cast-iron pan over medium heat (skin-side down for roughly 5 minutes, then flip and cook for roughly 5 more minutes). Remove chicken from pan.
  3. Cook shallots in the skillet for a few minutes, then add garlic, scallions, and figs. Cook for another minute or two.
  4. Add the harissa, cinnamon, and chicken stock. Scrape the brown bits from the pan, and add the chicken.
  5. Transfer cast-iron skillet to the oven, check after 25 minutes.
  6. Serve (over Israeli couscous, perhaps, with a nice side?) and enjoy!


A classic single-skillet stovetop-to-oven recipe. Perfect for the weekdays, fancy enough for the weekends.

Adapted or sourced from: