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Roasted Chicken Thighs with Harissa and Cannellini Beans
Ingredients
  • 8 (5- to 7-ounce) bone-in chicken thighs, trimmed
  • 1 ¼ teaspoons table salt, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon harissa
  • 1 onion, chopped fine
  • 4 garlic cloves, sliced thin
  • 2 (15-ounce) cans cannellini beans, rinsed
  • 1 cup chicken broth
  • 1 cup jarred roasted red peppers, rinsed, patted dry, and chopped coarse
  • ½ cup pitted green olives, chopped coarse
Note: Ingredients may have been altered from the original.
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