Crispiest Harissa Chicken on Mash with Creamy Lemon Sauce
Crispiest Harissa Chicken on Mash with Creamy Lemon Sauce
Ingredients
For the Crispy Harissa Chicken
- 4 boneless, skin-on chicken thighs
- 1 teaspoon salt, or as needed
- 1/2 teaspoon black pepper, or as needed
- 2 tablespoons harissa oil
For the Creamy Lemon Sauce
- 2 cloves garlic, minced
- 125 ml chicken broth
- 1/2 teaspoon lemon zest
- 2 tablespoons crème fraîche
For the Grilled Asparagus
- 500 g asparagus spears, trimmed
- 1 tablespoon olive oil
For the Mashed Potatoes
- 750 g potatoes, cubed and boiled until tender
- 2 tablespoons butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 60 ml cream
Instructions
- 1
Place a stainless steel pan on the stovetop. Do not preheat the pan or add oil. Season the boneless, skin-on chicken thighs generously on both sides with salt and black pepper.
⏱️ 2 min
- 2
Place the seasoned chicken thighs, skin-side down, into the cold stainless steel pan. Turn on the heat to medium-high. Cook the chicken thighs without disturbing them for 10-12 minutes, or until the skin is golden brown and crispy and the chicken releases easily from the pan.
⏱️ 12 min
- 3
While the chicken cooks, preheat your grill (broiler) to high. Transfer the crispy chicken thighs to a baking tray. Brush the cooked chicken thighs generously with harissa oil.
⏱️ 2 min
- 4
Grill (broil) the harissa-brushed chicken thighs for 2-3 minutes, or until the harissa caramelizes slightly and the chicken is cooked through. Set aside to rest.
⏱️ 3 min
- 5
In the same pan used for cooking the chicken (with the rendered fat and drippings), add the minced garlic. Sauté for 30 seconds until fragrant.
⏱️ 1 min
- 6
Pour the chicken broth into the pan, deglazing it and scraping up any flavorful drippings from the bottom. Bring to a simmer.
⏱️ 1 min
- 7
Add the lemon zest and crème fraîche to the sauce. Stir with a spatula until well combined and smooth. Keep warm over low heat.
⏱️ 2 min
- 8
Place the trimmed asparagus spears in a metal tray. Drizzle with olive oil and toss by hand to coat evenly. Grill (broil) the asparagus for 5-7 minutes, or until tender-crisp.
⏱️ 7 min
- 9
In a pot, combine the boiled and cubed potatoes, butter, salt, black pepper, and cream. Mash the potatoes using a potato masher until smooth and creamy.
⏱️ 5 min
- 10
To assemble, scoop a generous portion of mashed potatoes onto each plate. Place two crispy harissa chicken thighs on top of or next to the mashed potatoes. Arrange a serving of grilled asparagus on the side.
⏱️ 2 min
- 11
Drizzle the creamy lemon sauce generously over the chicken and mashed potatoes. Serve immediately and enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispiest Harissa Chicken on Mash with Creamy Lemon Sauce
For the Crispy Harissa Chicken
- 4 boneless, skin-on chicken thighs
- 1 teaspoon salt, or as needed
- 1/2 teaspoon black pepper, or as needed
- 2 tablespoons harissa oil
For the Creamy Lemon Sauce
- 2 cloves garlic, minced
- 125 ml chicken broth
- 1/2 teaspoon lemon zest
- 2 tablespoons crème fraîche
For the Grilled Asparagus
- 500 g asparagus spears, trimmed
- 1 tablespoon olive oil
For the Mashed Potatoes
- 750 g potatoes, cubed and boiled until tender
- 2 tablespoons butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 60 ml cream
Instructions
- 1
Place a stainless steel pan on the stovetop. Do not preheat the pan or add oil. Season the boneless, skin-on chicken thighs generously on both sides with salt and black pepper.
⏱️ 2 min - 2
Place the seasoned chicken thighs, skin-side down, into the cold stainless steel pan. Turn on the heat to medium-high. Cook the chicken thighs without disturbing them for 10-12 minutes, or until the skin is golden brown and crispy and the chicken releases easily from the pan.
⏱️ 12 min - 3
While the chicken cooks, preheat your grill (broiler) to high. Transfer the crispy chicken thighs to a baking tray. Brush the cooked chicken thighs generously with harissa oil.
⏱️ 2 min - 4
Grill (broil) the harissa-brushed chicken thighs for 2-3 minutes, or until the harissa caramelizes slightly and the chicken is cooked through. Set aside to rest.
⏱️ 3 min - 5
In the same pan used for cooking the chicken (with the rendered fat and drippings), add the minced garlic. Sauté for 30 seconds until fragrant.
⏱️ 1 min - 6
Pour the chicken broth into the pan, deglazing it and scraping up any flavorful drippings from the bottom. Bring to a simmer.
⏱️ 1 min - 7
Add the lemon zest and crème fraîche to the sauce. Stir with a spatula until well combined and smooth. Keep warm over low heat.
⏱️ 2 min - 8
Place the trimmed asparagus spears in a metal tray. Drizzle with olive oil and toss by hand to coat evenly. Grill (broil) the asparagus for 5-7 minutes, or until tender-crisp.
⏱️ 7 min - 9
In a pot, combine the boiled and cubed potatoes, butter, salt, black pepper, and cream. Mash the potatoes using a potato masher until smooth and creamy.
⏱️ 5 min - 10
To assemble, scoop a generous portion of mashed potatoes onto each plate. Place two crispy harissa chicken thighs on top of or next to the mashed potatoes. Arrange a serving of grilled asparagus on the side.
⏱️ 2 min - 11
Drizzle the creamy lemon sauce generously over the chicken and mashed potatoes. Serve immediately and enjoy.
⏱️ 1 min