Chicken Thighs with Tomatoes and Feta

I love one pan recipes. They’re simple, somewhat fast, and there’s less clean-up involved. This is also the first recipe in a while that I did not use meat supplied by Walden simply because my next delivery isn’t until this Friday (insert crying emoji here).

Ingredients:
4-6 chicken thighs, skin-on bone-in
Kosher salt
2 pints cherry tomatoes
Harissa powder & harissa paste (you can make the paste from the powder by incorporating olive oil)
3 tablespoons red wine vinegar
Dried oregano
4 ounce block of feta
Crusty bread (for serving)

Pat chicken thighs with paper towels, season with salt and harissa powder (this is VERY spicy so be careful) all over. Arrange chicken skin side down in a cold cast iron skillet. Set over medium heat and cook chicken undisturbed until skin is very deep golden brown and easily releases from the pan (20-25 minutes). Transfer chicken to a plate, skin side up.
Combine tomatoes, harissa paste, vinegar, oregano, and salt (to taste) in the same skillet. Increase heat to medium-high and cook, stirring occasionally, until tomatoes burst and their juices begin to thicken (8-10 minutes).
Nestle chicken thighs into tomatoes skin side up. Cook on medium-high for about 10 minutes then reduce the heat to medium, bring to a simmer, and cook until chicken is cooked through (20-25 minutes). Each skillet is different so keep an eye on the chicken to make sure it’s cooked and not burning. You may also flip the chicken skin side down halfway through cooking.
Remove from heat and break the feta into large pieces scattered over the chicken. Some pieces will stay intact while others will melt into the sauce ever so slightly. Sprinkle additional oregano over the top.
Serve with bread.

Complete!

This was very delicious and I love how easy it is to customize to make it your own. Like I mentioned earlier in this post, be sure to watch how much harissa you use. I LOVE spice but even I know a little too much will ruin the entire recipe. It’s also very important to use a cast iron skillet (mine is over 70 years old!) since it seals in the flavor and heats evenly.