David found this one-skillet crispy chicken thighs with harissa recipe on the Bon Appetit website. He'd been searching for some new recipe ideas, that particularly have a bulb of fennel in them...this recipe looked and sounded good, so here it is!
Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavourful schmaltz, aka liquid gold.
The end result is a one pan dish that is so full of flavour from the tender chicken with the crispiest skin, the roast potatoes and the delicious leek and fennel mixture. It's all topped off with the fresh citrusy fennel and the most delicious harissa dressing.
Tip
- This one-skillet crispy chicken thighs with harissa is perfect for date night or a special Valentine's meal.
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Ingredients
- 4 chicken thighs (approx. 700g to 900g), bone-in, skin-on
- salt
- 170g very small baby potatoes, halved if wider than 2.5cm
- 1 tbsp mild harissa paste
- 2 tbsp extra virgin olive oil
- 2 medium leeks, halved lengthwise, cleaned, thinly sliced
- 4 cloves garlic, crushed
- 1 fennel bulb, very thinly sliced, preferably with a mandoline, fronds reserved for serving
- 3 tbsp fresh lemon juice
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Instructions
- Arrange a rack in top third of oven; preheat to 220C fan. Season the chicken with salt and place, skin side down, in a medium cast iron or other ovenproof skillet.
- Arrange the potatoes around the chicken. Heat the skillet over a medium heat and cook, without moving the chicken but turning the potatoes occasionally, until the chicken skin is browned, crisp, and releases with just a bit of coaxing from a spatula (approx. 14 to 16 minutes).
- Transfer the chicken, skin side up, and potatoes to a plate, leaving as much fat in the skillet as possible. Let the skillet cool slightly, then add the harissa paste. Return the skillet to a medium heat and cook the harissa, stirring occasionally, until fragrant and sizzling (approx. 30 seconds). Pour off the harissa schmaltz into a small bowl and set aside.
- Heat 1 tbsp of the oil in the same skillet over a medium heat. Add the leeks, garlic, and ¾ of the sliced fennel and cook, covered but stirring occasionally, until softened (approx. 8 to 10 minutes). Return the chicken skin side up and potatoes to the skillet. Transfer to the oven and roast until the chicken is cooked through and juices run clear when pierced with the tip of a knife (approx. 10 to 12 minutes).
- Meanwhile, toss 1 tbsp of the lemon juice and remaining sliced fennel and 1 tbsp of oil in a small bowl, then season with salt. Add the remaining 2 tbsp of lemon juice to the reserved harissa schmaltz and stir to combine; season with salt.
- Transfer the chicken and potatoes to a platter, or serve directly from the skillet. Top with the fennel salad, then the fennel fronds. Drizzle with the harissa dressing.
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One-Skillet Crispy Chicken Thighs with Harissa
Ingredients
- 4 chicken thighs (approx. 700g to 900g), bone-in, skin-on
- salt
- 170g very small baby potatoes halved if wider than 2.5cm
- 1 tbsp mild harissa paste
- 2 tbsp extra virgin olive oil
- 2 medium leeks halved lengthwise, cleaned, thinly sliced
- 4 cloves garlic crushed
- 1 fennel bulb very thinly sliced, preferably with a mandoline, fronds reserved for serving
- 3 tbsp fresh lemon juice
Instructions
- Arrange a rack in top third of oven; preheat to 220C fan. Season the chicken with salt and place, skin side down, in a medium cast iron or other ovenproof skillet.
- Arrange the potatoes around the chicken. Heat the skillet over a medium heat and cook, without moving the chicken but turning the potatoes occasionally, until the chicken skin is browned, crisp, and releases with just a bit of coaxing from a spatula (approx. 14 to 16 minutes).
- Transfer the chicken, skin side up, and potatoes to a plate, leaving as much fat in the skillet as possible. Let the skillet cool slightly, then add the harissa paste. Return the skillet to a medium heat and cook the harissa, stirring occasionally, until fragrant and sizzling (approx. 30 seconds). Pour off the harissa schmaltz into a small bowl and set aside.
- Heat 1 tbsp of the oil in the same skillet over a medium heat. Add the leeks, garlic, and ¾ of the sliced fennel and cook, covered but stirring occasionally, until softened (approx. 8 to 10 minutes). Return the chicken skin side up and potatoes to the skillet. Transfer to the oven and roast until the chicken is cooked through and juices run clear when pierced with the tip of a knife (approx. 10 to 12 minutes).
- Meanwhile, toss 1 tbsp of the lemon juice and remaining sliced fennel and 1 tbsp of oil in a small bowl, then season with salt. Add the remaining 2 tbsp of lemon juice to the reserved harissa schmaltz and stir to combine; season with salt.
- Transfer the chicken and potatoes to a platter, or serve directly from the skillet. Top with the fennel salad, then the fennel fronds. Drizzle with the harissa dressing.
Notes
- This one-skillet crispy chicken thighs with harissa is perfect for date night or a special Valentine's meal.
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