• Skip to main content
  • Skip to primary sidebar

Felly Bull

Hungry? Or is your felly bull?!!

  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
×

Home » Recipes

One-Skillet Crispy Chicken Thighs with Harissa

Published: Sep 30, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

One-Skillet Crispy Chicken Thighs with Harissa, One-Skillet Crispy Chicken Thighs with Harissa
Jump to Recipe Print Recipe

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.

Other Recipes

You might also like to try:

  • chicken and turkey dishes

Latest Recipes

  • One-Skillet Crispy Chicken Thighs with Harissa, One-Skillet Crispy Chicken Thighs with Harissa
    Beef Rendang
  • One-Skillet Crispy Chicken Thighs with Harissa, One-Skillet Crispy Chicken Thighs with Harissa
    Chilli Cornbread Pie
  • One-Skillet Crispy Chicken Thighs with Harissa, One-Skillet Crispy Chicken Thighs with Harissa
    Chicken Mulligatawny
  • One-Skillet Crispy Chicken Thighs with Harissa, One-Skillet Crispy Chicken Thighs with Harissa
    Tuscan Style Ribollita
One-Skillet Crispy Chicken Thighs with Harissa, 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

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

  

Instructions

  1. 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.
  2. 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).
  3. 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.
  4. 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).
  5. 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.
  6. 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.
One-Skillet Crispy Chicken Thighs with Harissa, One-Skillet Crispy Chicken Thighs with Harissa

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.

One-Skillet Crispy Chicken Thighs with Harissa, One-Skillet Crispy Chicken Thighs with Harissa

One-Skillet Crispy Chicken Thighs with Harissa

Deborah
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Course Main, Main Course
Cuisine African
Servings 2 people

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.

 

You might also like to try:
  • chicken and turkey dishes
Keyword baby potatoes, date night, fennel, leeks, one pan, Valentine's meal
« Piri Piri Crispy Chicken Buns
Smoked Sausage, Bean and Root Vegetable Soup »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

Read more... →


Free subscription and eCookbook


MOST POPULAR RECIPES

  • Slow-Cooker Korean Pulled Chicken, Slow-Cooker Korean Pulled Chicken
    Slow-Cooker Korean Pulled Chicken
  • Balsamic Pepper Pasta, Balsamic Pepper Pasta
    Balsamic Pepper Pasta
  • Macaroni Cheese, Macaroni Cheese
    Macaroni Cheese
  • Cheese and Spring Onion Baked Potato, Cheese and Spring Onion Baked Potato
    Cheese and Spring Onion Baked Potato
  • Easy Bollito Misto, Easy Bollito Misto
    Easy Bollito Misto
  • Nasi Goreng, Nasi Goreng
    Nasi Goreng
  • Creamy Chicken, Gammon and Leek Pie, Creamy Chicken, Gammon and Leek Pie
    Creamy Chicken, Gammon and Leek Pie
  • Cajun Chicken and Chorizo Pasta, Cajun Chicken and Chorizo Pasta
    Cajun Chicken and Chorizo Pasta

Footer

↑ back to top

About

  • Privacy Policy

Subscribe

  • Sign Up! for emails and updates

Contact us

  • email

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 FELLY BULL

We are using cookies to give you the best experience on our website.

You can find out more about which cookies we are using or switch them off in settings.

Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookies

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.

3rd Party Cookies

This website uses Google Analytics to collect anonymous information such as the number of visitors to the site, and the most popular pages.

Keeping this cookie enabled helps us to improve our website.

Please enable Strictly Necessary Cookies first so that we can save your preferences!

Cookie Policy

More information about our Cookie Policy