- 5-6 Bone-in chicken thighs
- 1 head of cauliflower
- 1 onion, roughly chopped
- 3 cloves of garlic,mi
- 1/3c chicken broth
- 2 tbsp tomato paste
- 1/2c Harissa paste (more/less to taste)
- 2tbsp butter
- Lemon wedges, optional, for garnish
- Heat a cast iron/any oven safe skillet over medium high heat. To the hot pan add 2 tablespoons of butter.
- Salt and pepper skin side of the chicken thighs and place skin side down on the cast iron skillet. Cook for around 5 minutes, or until they are golden brown. While the first side is cooking, make sure to salt and pepper the side facing up. Flip and cook for another 5 minutes, then remove chicken from heat and set aside. If you had really large chicken thighs like I did, you made need to cook these in two batches.
- Drain some of the chicken fat, if you need to, so that you have around one tablespoon left in the pan. Add the onion and cook for about 3-4 minutes, or until the onions have started to brown. Add the garlic and cook for another 2 minutes.
- Stir in tomato paste and evenly coat the onion garlic mixture. Cook for another two minutes or until the paste started to turn slightly brown.
- Pour in the chicken broth. Stir to combine. Add the Harissa sauce and let simmer for approximately 5 minutes. Stir the sauce about every minute to ensure everything is incorporated.
- Nestle the chicken into the Harissa cauliflower. You can place as many thighs as you want in the skillet, as long as there is a little bit of room and they are not touching.
- Bake for 20-25 minutes at 425 degrees. Let cool out of the over for several minutes and garnish with lemon wedges if you desire!