Harissa Chicken with Crispy Potatoes and Yogurt
Ingredients
- 6 pieceschicken thighs (bone-in, skin-on)
- 1½ poundsyellow potatoes
- 3 tablespoonsharissa paste
- 3 tablespoonsolive oil
- 1 mediumyellow onion
- 4 clovesgarlic
- ½ cupchicken broth
- 1 wholelemon
- ½ cupplain yogurt
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ cupfresh cilantro
Prep
- 01
Cut 1.5 pounds yellow potatoes into 1-inch cubes.
- 02
Dice 1 medium yellow onion.
- 03
Mince 4 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Pat the chicken thighs dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Once the oil shimmers, place chicken skin-side down and sear for 6–7 minutes until golden. Flip and sear the other side for 4 minutes. Transfer to a plate.
- 02
In the same pan, add the remaining 1 tablespoon oil. Add the cubed potatoes in a single layer and cook undisturbed for 5 minutes until they start to brown. Stir, and continue cooking for another 5 minutes. Season with 1/2 teaspoon salt.
- 03
Push potatoes to the sides of the pan. Add the onion and garlic to the center and cook, stirring occasionally, for 2 minutes until fragrant.
- 04
Stir the harissa paste into the vegetables until evenly distributed. Pour in the chicken broth and squeeze in the lemon juice, then nestle the chicken thighs back into the pan skin-side up.
- 05
Reduce heat to medium, cover, and simmer for 20–22 minutes until the chicken reaches 165°F at the thickest part and the potatoes are fork-tender.
- 06
Divide chicken and potatoes among plates. Stir the pan sauce, then drizzle over each serving. Top with a dollop of yogurt and a scatter of fresh cilantro. Serve hot.
Spice Tips
Harissa brings bold, smoky heat — most supermarket versions sit in the medium range. If you prefer milder flavors, reduce to 2 tablespoons and let the yogurt be your cooling agent. For extra punch, add a pinch of cayenne pepper or red pepper flakes to the pan sauce, or serve with extra harissa on the side for guests to control their own spice level.
The yogurt cools the harissa heat; stir it in or dollop as you like. Make ahead: harissa can be mixed with olive oil and left on the chicken for up to 4 hours before cooking.