Equipment
Ingredients
Chicken and Marinade
- bone-in, skin-on chicken thighs, patted completely dry
- 45 g harissa paste
- 30 ml olive oil
- preserved lemon, flesh discarded, rind finely chopped
- garlic, minced
- 3 g ground cumin
- 3 g kosher salt
- 2 g black pepper, freshly ground
Garnish
- 10 g fresh coriander, roughly chopped
Nutrition (per serving)
Method
Preheat your oven to 200C/400F. Line a baking sheet with parchment paper or foil for easier cleanup if desired.
Using a chef's knife and cutting board, slice the preserved lemon in half. Scrape out and discard the pulpy interior, as it is overly bitter and salty. Finely chop the remaining rind.
In a mixing bowl, combine the chopped preserved lemon rind, harissa paste, olive oil, minced garlic, ground cumin, kosher salt, and black pepper. Stir until a uniform paste forms.
Ensure the chicken thighs are thoroughly dried with paper towels. Add them to the mixing bowl, rubbing the harissa mixture evenly all over the meat, ensuring some gets pushed underneath the skin for maximum flavor.
Arrange the marinated chicken thighs on the prepared baking sheet, skin-side up. Make sure there is space between each piece so they roast rather than steam.
Roast in the preheated oven for 35 to 40 minutes, or until the skin is deep golden brown and a meat thermometer inserted into the thickest part of the thigh registers at least 74C/165F.
Remove the baking sheet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute.
Transfer the chicken to a serving platter, pouring any accumulated pan juices over the top. Garnish with chopped fresh coriander before serving.
Chef's Notes
- Not all harissa is created equal. Tunisian harissa tends to be fiercely spicy and caraway-forward, while Moroccan blends are often milder with more cumin and coriander. Taste a tiny amount before building your marinade.
- If you have the time, let the chicken marinate uncovered in the refrigerator for 2 to 12 hours. The air circulation will dry out the skin while the salt penetrates the meat, acting as a dry brine.
- Do not discard the intensely flavorful orange-tinted fat that renders onto the baking sheet. Drizzle it over couscous, roasted vegetables, or use it to fry eggs the next morning.
- Always use a meat thermometer for poultry. While breast meat dries out past 74C/165F, dark meat like thighs actually benefits from cooking to 80C/175F to break down the connective tissue fully.
Storage
Refrigerator: 4 days — Store in an airtight container. The skin will lose its crispness but the meat will remain flavorful.
Freezer: 2 months — Freeze cooked chicken and pan drippings in a sealed container.
Reheating: Reheat uncovered in an oven at 180C/350F for 15 minutes to help recrisp the skin.
