Harissa-Rubbed Chicken with Figs

by Gina Solon


  • 4 chicken thighs
  • 4-5 large fresh figs, sliced in half
  • 4-5 large garlic cloves
  • 2 tsp. harissa
  • 3 Tbsp. olive oil
  • 1/4 of a preserved lemon, sliced very thin
  • 1/2 cup white wine
Harissa-Rubbed Chicken with Figs

Christine Sargologos

Preheat oven to 375 ̊F.

Drizzle the bottom of a medium casserole dish with a bit of the olive oil. Coat the chicken with harissa and the remainder of olive oil. In the dish, arrange the chicken, garlic, figs and preserved lemon. Pour in wine. Bake for about 1-1/2 hours.

Yield: 4 servings.