lemon harissa chicken thighs

Preheat the oven to 425F. Add olive oil to a large cast iron skillet over high heat. Pat the chicken thighs dry with a paper towel and season with salt and pepper.
When the oil is hot, add the chicken thighs to the pan, skin side down. Let the chicken thighs cook until the skin is golden brown, about 4-7 minutes. While the chicken thighs are browning, dice the onion and mince the garlic. When the skin is brown, transfer the thighs to a plate and set aside.
Turn the heat down to medium. Add the diced onion to the pan (with the rendered chicken fat). Cook down for 3-4 minutes then add the garlic and cook 1 additional minute.
Dice the dates into small pieces, about 1/4" squares. If using preserved lemon, cut into small pieces. Add the dates and preserved lemon (or lemon juice) to the pan. Stir and cook for 1-2 minutes.
Add harissa, cinnamon, paprika, white beans, and chicken broth. Stir until combined.
Add the chicken thighs back to the pan, skin side up, placing them on top of the beans. Carefully transfer the pan to the oven and cook for 10-15 minutes, until the internal temp of the chicken is 165F.
Remove from the oven and serve with rice, bread, or on it's own! Enjoy!