Crispy Harissa Chicken Thighs
Crispy Harissa Chicken Thighs is loaded with great flavors that all come together for one phenomenal meal! The crispy chicken, roasted potatoes, caramelized veggies, and bright fennel salad are all fantastic but when combined and then finished with the harissa schmaltz (fun word to say, right?!), this dish becomes awesome!
Jump to RecipeChicken Thigh and Potato Prep
Season chicken with salt and place, skin side down, in a large cast-iron or ovenproof skillet. Cut any of the larger potatoes in half and arrange them around chicken.
Crisping the Chicken Skin
Heat skillet over medium and cook, without moving chicken but turning potatoes occasionally, until chicken skin is browned, crisp, and releases with just a bit of coaxing from a spatula, 14–16 minutes. The chicken will not be completely cooked at this stage.
Transfer chicken skin side up and potatoes to a plate, leaving as much fat (schmaltz) in skillet as possible.
Harissa Schmaltz
Harissa is a North African chili pepper paste. Mina is the brand of Harissa I use. It comes in Mild and Spicy. This recipe calls for the Mild version but I think it would be amazing with the Spicy version too.
Once the chicken and potatoes are removed from the pan, reduce heat to medium-low to keep schmaltz warm. Then add harissa and cook, stirring occasionally, until fragrant and sizzling, about 30 seconds. Pour off harissa schmaltz into a small bowl; set aside.
Leeks, Fennel, Garlic & Lemon Juice Prep
Leeks: Halve the leeks lengthwise, then rinse, wash out any dirt (leeks can retain a lot of dirt on the inside so this is an important step), and slice into half-moons.
Fennel: Cut off tops of the fennel, reserving fennel fronds for garnish. Then remove any outer layers of the bulb that look damaged, and cut each bulb in half lengthwise, and slice crosswise (as shown above). Divide the fennel into two piles 3/4 for the saute & 1/4 for the slaw.
Also, put garlic cloves through a press and squeeze fresh lemon juice.
Leeks, Fennel, Garlic Saute
Heat 1 Tbsp. oil in same skillet over medium. Add leeks, garlic, and three-quarters of sliced fennel and cook, stirring occasionally, until browned and softened, 6-8 minutes.
Finish Cooking Chicken in Oven
Return chicken (skin side up, this time) and potatoes to skillet on top of fennel/leek mixture. Transfer skillet to oven and roast until chicken is cooked through and juices run clear when pierced with the tip of a paring knife, 10–12 minutes.
Fennel Salad
Meanwhile, toss 1 tablespoon lemon juice, remaining 1/4 of sliced fennel, and 1 tablespoon oil in a small bowl; season with salt.
Crispy Harissa Chicken Thighs
Top chicken and potatoes with fennel salad and fronds. Add lemon juice to the harissa oil and drizzle chicken and potatoes with harissa dressing. Serve chicken directly from the skillet or transfer to a platter.
CRISPY HARISSA CHICKEN THIGHS
Equipment
- ovenproof skillet
Ingredients
- 7-8 bone-in, skin-on chicken thighs (about 4 pounds total), trimmed of excess skin don't trim too much fat or skin because it's needed to make the harissa schmaltz
- 1/2 teaspoon Kosher salt
- 12 ounces petite potatoes any color, halved if wider than 1 inch
- 2 tablespoons mild harissa paste spicy harissa paste can also be used
- 2 tablespoons extra-virgin olive oil divided
- 2 medium-large leeks halved lengthwise, cleaned, thinly sliced (or 1 onion halved and thinly sliced crosswise)
- 4 garlic cloves crushed with a garlic press
- 2 fennel bulbs cut off tops of the fennel (reserve fronds for garnish), then cut each bulb in half lenghtwise, and thinly slice crosswise, divided, (or use 3 ribs of celery sliced crosswise)
- 4 tablespoons fresh lemon juice divided between fennel salad & harissa schmaltz
Instructions
- Arrange rack in top third of oven; preheat to 425°.
- Season chicken with salt and place, skin side down, in a large, cold cast-iron or ovenproof skillet. Arrange potatoes around chicken. (Placing the chicken in a cold skillet results in the crispiest skin.)
- Heat skillet over medium and cook, without moving chicken but turning potatoes occasionally, until chicken skin is browned, crisp, and releases with just a bit of coaxing from a spatula, 14–16 minutes. (The chicken will not be fully cooked at this stage).
- Transfer chicken (skin-side up) and potatoes to a plate, leaving as much fat (schmaltz) in skillet as possible.
- Reduce heat to medium-low, then add harissa to the schmaltz and cook, stirring occasionally, until fragrant and sizzling, about 30 seconds. Pour off harissa schmaltz into a small bowl; set aside.
- Heat 1 tablespoon oil in same skillet over medium. Add leeks, garlic, and three-quarters of sliced fennel and cook, stirring occasionally, until browned and softened, 6-8 minutes.
- Return chicken (skin side up, this time) and potatoes to skillet on top of fennel/leek mixture. Transfer skillet to oven and roast until chicken is cooked through and juices run clear when pierced with the tip of a knife, 10–12 minutes.
- Meanwhile, toss 1 tablespoon lemon juice, remaining sliced fennel, and 1 tablespoon oil in a small bowl; season with salt.
- Add remaining 3 tablespoons lemon juice to reserved harissa schmaltz and stir to combine; season with salt.
- Top chicken and potatoes with fennel salad and fronds. Drizzle with harissa dressing. Serve chicken directly from the skillet or transfer to a platter.
Notes
Recipe from Bon Appetit and slightly modified by me.
If you like this recipe, you may also like these other GFchow recipes. No-Fuss Crispy Roast Chicken, Nashville-Style Hot Fried Chicken, and Roasted Fennel with Parmesan.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
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