Harissa-Pear Chicken with Almond Sizzle Pan Sauce

Ingredients

• boneless skinless chicken thighs1 1/2 lb
• pear, thinly sliced1 large
• harissa paste2 tablespoons
• shallot, finely chopped1
• garlic clove, minced1
• chicken broth3/4 cup
• almond butter2 tablespoons
• olive oil2 tablespoons
• lemon juice1 tablespoon
• cilantro, chopped1/4 cup
• salt and black pepperto taste

Method

1. 1Season the chicken with salt and pepper, then sear it in olive oil in a hot skillet until browned on both sides and nearly cooked through.
2. 2Transfer the chicken to a plate and add shallot and garlic to the pan, cooking until softened.
3. 3Stir in harissa and pear slices, letting the pear edge soften and pick up color.
4. 4Add broth and almond butter, whisking until the sauce turns smooth and glossy.
5. 5Return the chicken to the pan and simmer until cooked through and the sauce lightly coats the meat.
6. 6Finish with lemon juice and cilantro, then spoon the sauce and pears over the top.

Tips

• A ripe but firm pear works best so it softens without turning mushy.
• Whisk the almond butter into the hot broth off the heat for the smoothest sauce.

Nutrition