INGREDIENTS
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6 boneless skinless chicken thighs
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4 clementines, cut into the eighths
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3 small onions, quartered
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1/4 cup black olives
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2 tablespoons harissa, or to taste (or in a pinch, you could use sriracha)
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1 tablespoon agave syrup
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Coarse kosher salt and freshly ground black pepper