Harissa-Peach Chicken with Olive-Caper Pan Sauce

Ingredients

• boneless skinless chicken thighs1 1/2 pounds
• peaches2, sliced
• harissa paste1 1/2 tablespoons
• olive oil2 tablespoons
• red onion1 small, sliced
• green olives1/2 cup, pitted and halved
• capers2 tablespoons
• white wine or chicken broth1/3 cup
• honey1 tablespoon
• fresh thyme1 teaspoon, chopped
• lemon juice1 tablespoon
• salt and black pepperto taste

Method

1. 1Season the chicken with salt, pepper, and half the harissa paste.
2. 2Heat olive oil in a skillet and sear the chicken until well browned on both sides; transfer to a plate.
3. 3Add onion to the pan and cook until softened, scraping up browned bits.
4. 4Stir in the peaches, olives, capers, thyme, honey, remaining harissa, and wine or broth.
5. 5Return the chicken to the skillet, nestling it into the sauce, and simmer until cooked through and glossy.
6. 6Finish with lemon juice and adjust seasoning.
7. 7Serve with the peaches and sauce spooned generously over the chicken.

Tips

• Use ripe but still firm peaches so they hold their shape in the sauce.
• A splash of water at the end can loosen the sauce if it reduces too quickly.

Nutrition