Step 1

Generously season the chicken thighs on all sides with salt and pepper. Heat the oil in a heavy-bottomed skillet over medium-high heat. Place the chicken skin-side down and cook undisturbed for approximately 5 to 6 minutes, or until the skin is deeply golden and crisp. Flip the chicken and brown the other side for an additional 4 to 5 minutes. Transfer the chicken to a plate and set aside.

Step 2

Carefully discard all but 2 tablespoons of the rendered fat from the skillet. Lower the heat to medium-low, then add the shallots. Sauté, stirring frequently, until they begin to soften, which should take around 2 to 3 minutes. Incorporate the garlic and continue cooking for 30 seconds, ensuring it becomes fragrant without browning.

Step 3

Stir the harissa paste and ground cinnamon into the pan, mixing well with the aromatics. Return the chicken thighs to the skillet, ensuring any accumulated juices from the plate are added as well. Pour in enough chicken stock to reach halfway up the sides of the chicken. Bring the mixture to a gentle simmer, partially cover the skillet, and allow the chicken to cook through for approximately 15 minutes.

Step 4

Once the chicken is fully cooked, toss it in the sauce to ensure even coating. Arrange the chicken on serving plates and spoon the flavorful braising liquid over the top. Garnish with fresh cilantro and sliced scallions. Serve alongside lime wedges for a bright, zesty finish. For added texture and flavor, sprinkle with flaky salt if desired.