One-Pan Chicken Thighs with Burst Tomatoes, Harissa, and Feta
Quick-cooking, budget-friendly, and pretty hard to screw up (that dark meat is automatically juicier), chicken thighs are our default weeknight dinner—and this is our simplest recipe yet. It's made in single pan in less than 45 minutes—and you don't even have to chop a vegetable. What's the shortcut? Harissa, a North African pepper-based hot sauce that's spicy, fruity, bright, and smoky—it brings the flavor so that you don't have to. While our friends over at BA.com might make their own harissa, we're saving time and buying a jar at the grocery store. Look for brands that list peppers as the first ingredient (sometimes they can be cut with tomato product, and that's not what you want) and taste it before you add it to the skillet: Different brands vary in spiciness, so you may have to go up or down in quantity depending. We love the version made by NY SHUK. See recipe.