Harissa Chicken with Fennel Salad
Harissa Chicken with Fennel Salad
Ingredients
For the Harissa Chicken
- 4 bone-in, skin-on chicken thighs, about 6 ounces each
- 3 tablespoons harissa paste
- 2 tablespoons olive oil
- 1 lemon, juiced
- 3 garlic cloves, minced
- 1 teaspoon honey
- 1/2 teaspoon anchovy paste, optional, but recommended
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Fennel Salad
- 2 fennel bulbs, large, thinly sliced, fronds reserved
- 1/2 red onion, small, very thinly sliced
- 1/4 cup fresh dill, roughly chopped
- 1/4 cup fresh parsley, roughly chopped
- 1/2 preserved lemon, rind only, finely diced (about 1 tablespoon)
- 2 tablespoons capers, drained, roughly chopped
- 3 tablespoons olive oil
- 1 lemon, juiced
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 1 cup plain Greek yogurt
- 1 tablespoon olive oil, for drizzling
- 1/4 teaspoon flaky sea salt, for sprinkling
- 1/4 teaspoon red pepper flakes, optional, for sprinkling
Instructions
- 1
Preheat your oven to 425°F. On a large rimmed baking sheet, arrange the chicken thighs skin-side up. In a small bowl, whisk together the harissa paste, 2 tablespoons of olive oil, juice of 1 lemon, minced garlic, honey, anchovy paste (if using), kosher salt, and black pepper. Pour the harissa mixture over the chicken, making sure to coat both sides of each thigh. Get in there with your hands if you need to!
⏱️ 5 min•🌡️ 425°F - 2
Roast the chicken in the preheated oven for 30 to 35 minutes, or until the chicken is cooked through and the skin is gloriously crispy and deeply golden. If you want extra crispy skin, you can turn on the broiler for the last 2-3 minutes, but keep a close eye on it so it doesn't burn.
⏱️ 35 min•🌡️ 425°F - 3
While the chicken is roasting, prepare the fennel salad. In a large bowl, combine the thinly sliced fennel bulbs, red onion, roughly chopped dill, roughly chopped parsley, finely diced preserved lemon rind, and chopped capers. Don't forget to grab those pretty fennel fronds you reserved earlier and roughly chop them to toss into the salad too!
⏱️ 10 min - 4
In a small bowl or jar, whisk together the remaining 3 tablespoons of olive oil, juice of the second lemon, 1/2 teaspoon of flaky sea salt, and 1/4 teaspoon of black pepper. Pour the dressing over the fennel salad ingredients and toss everything together until well combined. Give it a taste and adjust seasoning if needed – maybe a little more lemon, maybe a little more salt.
⏱️ 5 min - 5
To serve, spread the plain Greek yogurt onto a large platter or individual plates. Top with the crispy harissa chicken thighs. Pile a generous amount of the vibrant fennel salad alongside the chicken. Finish by drizzling with a little extra olive oil, a sprinkle of flaky sea salt, and a dash of red pepper flakes, if you like a bit more heat. This dish is also fantastic cold the next day, if you happen to have any leftovers!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Harissa Chicken with Fennel Salad
Ingredients
For the Harissa Chicken
- 4 bone-in, skin-on chicken thighs, about 6 ounces each
- 3 tablespoons harissa paste
- 2 tablespoons olive oil
- 1 lemon, juiced
- 3 garlic cloves, minced
- 1 teaspoon honey
- 1/2 teaspoon anchovy paste, optional, but recommended
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Fennel Salad
- 2 fennel bulbs, large, thinly sliced, fronds reserved
- 1/2 red onion, small, very thinly sliced
- 1/4 cup fresh dill, roughly chopped
- 1/4 cup fresh parsley, roughly chopped
- 1/2 preserved lemon, rind only, finely diced (about 1 tablespoon)
- 2 tablespoons capers, drained, roughly chopped
- 3 tablespoons olive oil
- 1 lemon, juiced
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 1 cup plain Greek yogurt
- 1 tablespoon olive oil, for drizzling
- 1/4 teaspoon flaky sea salt, for sprinkling
- 1/4 teaspoon red pepper flakes, optional, for sprinkling
Instructions
- 1
Preheat your oven to 425°F. On a large rimmed baking sheet, arrange the chicken thighs skin-side up. In a small bowl, whisk together the harissa paste, 2 tablespoons of olive oil, juice of 1 lemon, minced garlic, honey, anchovy paste (if using), kosher salt, and black pepper. Pour the harissa mixture over the chicken, making sure to coat both sides of each thigh. Get in there with your hands if you need to!
⏱️ 5 min•🌡️ 425°F - 2
Roast the chicken in the preheated oven for 30 to 35 minutes, or until the chicken is cooked through and the skin is gloriously crispy and deeply golden. If you want extra crispy skin, you can turn on the broiler for the last 2-3 minutes, but keep a close eye on it so it doesn't burn.
⏱️ 35 min•🌡️ 425°F - 3
While the chicken is roasting, prepare the fennel salad. In a large bowl, combine the thinly sliced fennel bulbs, red onion, roughly chopped dill, roughly chopped parsley, finely diced preserved lemon rind, and chopped capers. Don't forget to grab those pretty fennel fronds you reserved earlier and roughly chop them to toss into the salad too!
⏱️ 10 min - 4
In a small bowl or jar, whisk together the remaining 3 tablespoons of olive oil, juice of the second lemon, 1/2 teaspoon of flaky sea salt, and 1/4 teaspoon of black pepper. Pour the dressing over the fennel salad ingredients and toss everything together until well combined. Give it a taste and adjust seasoning if needed – maybe a little more lemon, maybe a little more salt.
⏱️ 5 min - 5
To serve, spread the plain Greek yogurt onto a large platter or individual plates. Top with the crispy harissa chicken thighs. Pile a generous amount of the vibrant fennel salad alongside the chicken. Finish by drizzling with a little extra olive oil, a sprinkle of flaky sea salt, and a dash of red pepper flakes, if you like a bit more heat. This dish is also fantastic cold the next day, if you happen to have any leftovers!
⏱️ 5 min