Baked Harissa Chicken Thighs With Spiced Tomato Rub

These Baked Harissa Chicken Thighs with Spiced Tomato Rub got a bold upgrade with Il Fusti Harissa Olive Oil! Its spicy kick infused every bite, balancing the savory rub and tender chicken. Perfectly layered flavors made this dish irresistibly delicious and full of a unique fiery flair! If you’re looking for a new chicken thigh recipe to change things up, look no further!

Ingredients    

For the chicken

• 8 bone-in chicken thighs, trimmed of excess fat

• 1 tablespoon of Kosher salt (adjust for taste)

• 1 tablespoon of Il Fusti Harissa Olive Oil

• 3 medium yellow onions, halved and thinly sliced

• 1 vine ripe tomato, halved and sliced

• ¼ cup water

For the spiced tomato rub

• 5 tablespoons tomato paste

• 1/3 cup Il Fusti Harissa Olive Oil, more as needed

• 1 lemon, juiced

• 4 garlic cloves, minced

• 1 teaspoon dried oregano

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• 1 teaspoon ground black pepper

• Fresh parsley, chopped
  
  
  

Instructions

• Get ready. Arrange one rack in the center of your oven and another about 6 inches from the broiler. Preheat oven to 425°F

• Season the chicken. Sprinkle the chicken thighs with kosher salt on both sides and underneath the skins. Set aside briefly while you make the wet rub.

• Make the Spiced Tomato Rub. In a small bowl or measuring cup, combine the tomato paste, Il Fusti Harissa Olive Oil, lemon juice, minced garlic, oregano, smoked paprika, cumin, and black pepper. Whisk until everything is well-incorporated.

• Add the rub to the chicken. Coat the chicken with the tomato rub on both sides, including underneath the skins.

• Layer the chicken and vegetables in a baking dish. Brush the bottom of a 9" X 13" baking dish with a splash of Il Fusti Harissa Olive Oil. Arrange three quarters of the sliced onions on the bottom. Arrange the chicken on top of the onions. Tuck the remaining onions and the sliced tomatoes into the spaces in between the chicken thighs. Pour the water into the corners of the baking dish, taking care not to disturb the rub on the chicken pieces.

• Bake the chicken. Bake until chicken is cooked through, about 40 minutes.

• Broil the chicken. Place the pan on the top rack and turn the broiler to high. Broil for 1 to 3 minutes, or just until the top of the chicken browns lightly. Watch closely to avoid overcooking and burning the chicken skin. Remove the chicken from the oven.