SCOUTED: SAVOR PERSONAL CHEFS
(Harissa Roasted Chicken Thighs)
This delicious chicken recipe from chef Kevin Brothers of SAVOR PERSONAL CHEFS will impress your dinner guests!
Chef paired this dish with a Pinot Noir from FRENCH PARADOX WINES, a family owned wine store specializing in French wines, located in Stevenson, Maryland.
Savor Personal Chefs provides in-home weekly meal planning and preparation. A personal chef will come to your home and handle every detail of weekly meal planning, from menu planning and grocery shopping to cooking, packaging and cleaning.
Chef’s note: harissa is a spicy chili pepper paste, so add with caution at first, and increase to taste.
Harissa Roasted Chicken Thighs with Potatoes + Fennel
8 small bone-in, skin-on chicken thighs (about 2 pounds total)
12 ounces very small potatoes, halved if wider than 1 inch
2 tablespoon mild harissa paste (CAVA brand from Whole Foods)
4 tablespoons extra-virgin olive oil, divided
4 medium leeks, halved lengthwise, cleaned, thinly sliced
1 fennel bulb, very thinly sliced, preferably with a mandoline, divided, fronds reserved for serving
3 tablespoons fresh lemon juice, divided
Arrange a rack in top third of oven; preheat to 425°. Season chicken with salt and place, skin side down, in a medium cast-iron or other ovenproof skillet. Arrange potatoes around chicken. 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.
Transfer chicken, skin side up, and potatoes to a plate, leaving as much fat in skillet as possible. Let skillet cool slightly, then add harissa. Start conservatively, and add harissa according to personal taste. Return skillet to medium heat and cook harissa, stirring occasionally, until fragrant and sizzling, about 30 seconds. Pour off harissa schmaltz (rendered fat) into a small bowl; set aside.
Heat 1 Tbsp. oil in same skillet over medium. Add leeks, garlic, and three-quarters of sliced fennel and cook, covered but stirring occasionally, until softened, 8–10 minutes. Return chicken skin side up and potatoes to skillet. Transfer 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.
Meanwhile, toss 1 Tbsp. lemon juice and remaining sliced fennel and 1 Tbsp. oil in a small bowl; season with salt. Add remaining 2 Tbsp. lemon juice to reserved harissa schmaltz and stir to combine; season with salt.
Transfer chicken and potatoes to a platter. Top with fennel salad, then fennel fronds. Drizzle with harissa dressing.
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