Chicken Thighs with Burst Tomatoes, Harissa, and Feta

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  500g

• Cherry tomatoes

  Red, ripe, raw, year round average

  16 oz or 454g

• Salt

  Table

  3 tsp or 18g

• Harissa Hot Chili Pepper Paste with Herbs & Spices

  Trader Joe's

  32g

• Red wine vinegar

  3 tbsp or 45g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Feta

  Trader Joe's

  4 oz or 113g

Directions

1. Season chicken with salt/pepper to taste.
2. Place chicken in a dry large cast-iron skillet with the heat off. Heat over medium and cook chicken until almost done but still pink. Using tongs, transfer chicken to a plate.
3. Add cherry tomatoes, 1/4 cup harissa paste, 3 Tbsp. red wine vinegar, oregano and salt to pan. Increase heat to medium-high and cook, stirring occasionally, until tomatoes have burst and released all of their juices, and the juices have started to thicken, 8-10 minutes.
4. Nestle chicken thighs back into skillet over tomatoes.
5. Reduce heat to medium-low, bring to a simmer, and cook until chicken is just cooked through and flesh is no longer pink (an instant-read thermometer inserted into the thickest part near the bone will register 165), and tomato sauce has thickened and a wooden spoon leaves a trail when dragged through. Let sit 5 minutes.
6. While chicken cooks, cut 4 oz. feta into 1/4"-thick planks.
7. Once chicken has rested for 5 minutes, break feta planks into large pieces, scattering over skillet. Some pieces will stay intact while others will soften into the sauce a littleand that's exactly what you want.
8. (source: https://www.bonappetit.com/recipe/one-pan-chicken-thighs-with-burst-tomatoes-harissa-and-feta)