This dish is like a warm hug on a plate! Our Medium Harissa is used to marinade the chicken thighs as well as create the sauce for a perfect balance of subtle heat and flavor. The recipe starts on the stove to brown the chicken and finishes in the oven alongside some tasty crispy marble potatoes for a complete meal. Like a little extra heat? You could also try our Original Harissa in this recipe for a bang!
Recipe and photos by Chef Douglas Katz
4 servings
8 chicken thighs, bone in, skin on, rinsed and patted dry
kosher salt to taste
6 tbs (2 additions) ghee or olive oil
6 tbs (2 additions) PUR Spices Medium Harissa
1 medium yellow onion, peeled and diced
1 small red bell pepper, stemmed, white pith and seeds removed, diced
1/2 cup white wine
3/4 cup chicken stock
Preheat oven to 325 degrees.
In an ovenproof, heavy medium size dutch oven or braiser pot, heat 3 tbs ghee or olive oil over medium high heat.
Season the chicken with kosher salt to taste.
Sear the chicken pieces in the hot oil, skin side down until golden brown, about 4-6 minutes.
Turn the chicken pieces and continue cooking for 2-3 minutes.
Remove to a plate and drain the pan of any excess oil.
Brush or coat the chicken pieces with 3 tbs of medium harissa and set aside.
Reheat the pan over medium high heat and add 3 tbs of oil or ghee.
Saute the onions and bell pepper for 3-5 minutes until the onion is translucent and the peppers are soft.
Season with more salt to taste and add the remaining harissa paste to the pan.
Cook stirring to coat the vegetables, about 2 minutes.
The mixture should begin to dry and may start to stick to the pan a bit.
Continue to stir for 1 minute.
Deglaze the pan with white wine, releasing and scraping all of the bits into the liquid. Cook for 30 seconds to a minute.
Add the chicken stock and adjust heat to simmer the liquid.
Add the chicken (skin side up) back into the pan and place into the preheated oven.
Cook for 25-30 minutes, or until the chicken is tender and internal temperature is 165.
While the chicken cooks, prepare the potatoes.
Remove the chicken to a platter and cover with foil to keep warm.
Spoon the sauce onto the chicken or serve on the side.
Crispy Baby Potatoes with Garlic, Lemon and Parsley
1 pound marble potatoes
water to cook the potatoes
kosher salt to taste
1/4 cup ghee or olive oil
3 tbs garlic, minced
1/2 lemon (juice), freshly squeezed
30 parsley leaves, torn
Preheat the oven to 350 degrees.
Place the marble potatoes in a small saucepan and cover with cold water, add kosher salt (the water should taste like the ocean) and bring to a simmer.
Cook the potatoes until tender, about 15-20 minutes.
Drain the potatoes and cut in half and place in a small mixing bowl.
In a small sauté pan, heat the ghee or oil and garlic to a simmer.
Pour the ghee/garlic mixture over the potatoes, mix and season with kosher salt to taste.
Place the potatoes on a cookie sheet and bake for 20-30 minutes or until crisp and golden brown.
Drizzle the potatoes with some lemon juice and garnish with parsley leaves. Toss to combine and transfer to a serving platter or bowl.