• 1 ½ pounds bone-in, skin-on chicken thighs
•  Kosher salt and black pepper
• 2 tablespoons grapeseed or canola oil
• 4 to 5 small shallots, ends trimmed, quartered, root to stem, and peeled
• 2 garlic cloves, finely chopped
• 3 tablespoons harissa
• ½ teaspoon ground cinnamon
• 1 to 1 ½ cups chicken stock, plus more as needed
• ¼ cup roughly chopped cilantro, leaves and tender stems
• 2 scallions, thinly sliced
• 1 lime, cut into wedges, for serving
•  Flaky salt, for serving

Sear the thighs

Season chicken thighs well with salt and pepper. In a heavy-bottomed skillet, heat oil over medium-high heat. Add chicken thighs skin-side down and cook undisturbed until nicely browned, about 5 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more. Transfer to a plate and set aside.

Add shallots

Pour off all but 2 tablespoons of fat from the pan and return to medium-low heat. Add shallots and cook, stirring often, until they begin to soften, about 2 to 3 minutes. Add garlic and cook 30 seconds more.