Recipe by Alexandra's Table
- 4 bone-in, skin-on chicken thighs
- 5 whole dates, halved, pits removed
- 2 tangerines
- 1 fuyu persimmon
- 1/2 onion, peeled
- 2-3 cloves peeled, minced garlic
- 1 generous TB harissa
- 4-5 TB olive oil, 2 for harissa sauce, 1 for drizzling, 1 for searing chicken, extra for drizzling
- Salt and fresh-ground pepper
- Arugula and pomegranate seeds to garnish
Line a sheet pan with parchment paper and preheat oven to 425º
Rinse chicken thighs with cold water, pat dry and season skin side with salt and freshly ground pepper, set aside.
Halve the dates and remove the pits, set aside. Peel both tangerines, section one, set aside.
In a small bowl juice the other tangerine, add the minced garlic, harissa, 2 TB olive oil, and a pinch of salt and pepper, stir to incorporate, set aside.
Cut the stem side off of the persimmon, then cut the persimmon in half stem-side to bottom-side. With the cut-side facing down, slice each half into 6 slices, set aside.
Slice the peeled onion into approx 6-8 slices, set aside. On a lined baking sheet, scatter the sliced onion, sliced persimmon and tangerine segments and drizzle with remaining TB of olive oil, sprinkle with salt and pepper.
Place a frying pan over a medium-high heat. Once the pan is hot add remaining TB of olive oil, then place thighs skin-side down and sear until skin no longer sticks to the pan and is golden brown, turn over and sear the other side until lightly browned.
Remove thighs from the pan and place on top of the fruits and onions on the prepared baking sheet. Tuck the halved-pitted dates under the seared thighs (to keep the dates from burning while cooking), drizzle with remaining olive oil.
Spoon the harissa-tangerine mixture over the four thighs, distributing evenly. Place in the preheated oven and roast until the chicken is cooked through, 30-35 min.
Serve warm chicken with fruits and juices spooned over on a bed of arugula, scattered with pomegranate seeds.