Careme

Instructions

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1. 1.

   Pat 1 pound chicken thighs dry and season all over with 1 1/4 teaspoons Morton kosher salt. Let stand for 10 minutes while you prepare the vegetables.

2. 2.

   Prepare the seasonal produce:

   • Quarter 12 ounces zucchini lengthwise, then cut it into 1/2-inch pieces.
   • Dice 12 ounces Roma tomatoes.
   • Thinly slice 4 ounces yellow onion.
   • Zest 1 lemon to yield 1/2 teaspoon zest, squeeze out 1 tablespoon juice, and cut the rest into wedges.

   Keep each component separate.

3. 3.

   Make the harissa-style braising base by stirring together:

   • 2 tablespoons tomato paste
   • 2 minced garlic cloves
   • 1 tablespoon lemon juice
   • 1/2 teaspoon lemon zest
   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground caraway
   • 1/2 teaspoon smoked paprika
   • 1/4 teaspoon cayenne pepper
   • 1/8 teaspoon ground cinnamon
   • 1/2 cup water

   Stir until smooth.

4. 4.

   Heat 1 tablespoon extra-virgin olive oil in a large covered skillet over medium-high heat. Add the seasoned chicken in one layer and sear undisturbed for 5 minutes. Turn and cook for 3 minutes, then transfer it to a plate; it will finish cooking in the sauce.

5. 5.

   Reduce the heat to medium and add 1 tablespoon extra-virgin olive oil and the sliced onion. Cook for 3 minutes, stirring occasionally. Add the zucchini and 1 1/2 teaspoons Morton kosher salt; cook for 4 minutes, stirring occasionally. Add the diced tomatoes and cook for 3 minutes, until they begin releasing their juices.

6. 6.

   Pour in the harissa-style braising base and bring it to a simmer. Return the chicken and any accumulated juices to the skillet, cover, and simmer over medium-low heat for 7 to 9 minutes, until the thickest thigh reaches 175°F.

7. 7.

   Transfer the chicken to a clean plate and rest it for 5 minutes. Meanwhile, simmer the uncovered zucchini-tomato sauce for 3 minutes, stirring occasionally, until lightly thickened.

8. 8.

   Divide the zucchini-tomato sauce between two shallow bowls, place the chicken on top, and serve with the lemon wedges.

Want more detail? See the temperature guide.