Pan-Seared Chicken with Harissa, Dates and Citrus

cooking.nytimes.com

Joan Haiden

1 to 2 navel oranges

¼ cup harissa

1 tablespoon honey

1 teaspoon ground cumin

2 garlic cloves, peeled and smashed with the flat side of a knife

4 tablespoons extra-virgin olive oil

8 small bone-in, skin-on chicken thighs (2½ to 3 pounds)

Kosher salt (such as Diamond Crystal)

6 whole shallots, quartered lengthwise

1 cup pitted medjool dates, halved

1 bunch scallions, trimmed and cut into 1½-inch pieces

1 cup chicken stock, store-bought or homemade

2 tablespoons fresh lime juice

¼ cup labne or full-fat plain Greek yogurt

¼ cup chopped fresh dill

Directions at cooking.nytimes.com

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