Author Notes
Warming and spicy flavors of preserved lemon and harissa infusing the chicken and the fennel. The fennel is melting soft and caramelized and the chicken moist and flavorful. —Natasha Haimovich
Ingredients
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1
Preserved lemon
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2 teaspoons
Harissa
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6
Chicken thighs with the bone
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3
Fennel
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1 tablespoon
Lemon zest
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1/4 cup
Lemon juice
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1 teaspoon
Kosher salt
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1/4 teaspoon
Black pepper
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1 teaspoon
Turmeric powder
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1/4 cup
Olive oil
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6
Garlic cloves crushed
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1/2 cup
Cilantro leaves
Directions
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Preheat the oven to 180ºC/350ºF
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Slice the preserved lemon into small bite size pieces and place in a large roasting pan with the chicken thigh. Add the harissa and mix well. It will start to marinate the chicken.
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Slice the fennel lengthways into quarters and place in the roasting pan.
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Add garlic,l emon zest, lemon juice, spices and olive oil and mix together with all the rest of the ingredients.
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Place in the oven and roast for 45 minutes.
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Remove from the oven and scatter the cilantro on top.
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Serve over Israeli couscous cooked like pasta
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