Crispy Harissa Chicken Thighs
Total time: 45 minutes / 4 servings
ingredients
- 4 small bone-in, skin-on chicken thighs (about 2 pounds total)
- Kosher salt
- 1 tablespoon harissa
- 2 tablespoons extra-virgin olive oil, divided
- 2 medium leeks, halved lengthwise, cleaned, thinly sliced
- 4 garlic cloves, crushed
- 1 fennel bulb, very thinly sliced, preferably with a mandoline, divided, fronds reserved for serving
- 3 tablespoons fresh lemon juice, divided
method
Arrange a rack in top third of oven and preheat to 425° F. Season chicken with salt and place skin side down in a medium cast-iron or other ovenproof skillet. Turn heat on medium high and render the fat from the chicken. Turn heat to low and cook until golden brown, about 15 minutes.
Transfer chicken to a plate skin side up, leaving as much fat in skillet as possible. Let skillet cool slightly, then add harissa. Return skillet to medium heat and cook harissa, stirring occasionally, until fragrant and sizzling, about 30 seconds. Pour off harissa schmaltz into a small bowl; set aside.
Heat 1 tablespoon of oil in same skillet over medium heat. Add leeks, garlic, and three-quarters of sliced fennel and cook, covered but stirring occasionally, until softened, about 8–10 minutes. Return chicken to skillet, skin side up. Pour 3/4 of the harissa schmaltz over chicken. Transfer to oven and roast until chicken is cooked through and juices run clear when pierced with the tip of a paring knife, about 10–12 minutes.
Meanwhile, toss 1 tablespoon lemon juice and remaining sliced fennel and 1 tablespoon oil in a small bowl; season with salt. Add remaining 2 tablespoon lemon juice to reserved harissa schmaltz and stir to combine; season with salt.
Transfer chicken to a platter. Top with fennel salad, then fennel fronds. Drizzle with harissa dressing.
Want to learn how to make your own harissa?
