These crispy skin chicken thighs are juicy, bright and a little spicy. It gets topped with an herby, orangy and olive salsa that brings a nice freshness to every bright. Great for an easy weeknight meal, but with enough of a wow-factor for a dinner party.
Equipment
Here's everything you need to make orange-harissa chicken thighs with citrus and olive salsa:
- oven-safe skillet
- small bowl
- chef's knife
- cutting board
- medium bowl
Get the full ingredients list and instructions below!
Ingredients
Method
- Preheat oven to 400°F. Season 4 chicken thighs generously all over and set aside. In a small bowl add the juice of 2 naval oranges, 1 tablespoon harissa, 2 tablespoon honey, 1 teaspoon broth pasta and ¾ cup water mix until well incorporated and set aside.
- Heat an oven-safe skillet on medium until hot. Using a paper towel, pat the chicken dry. Add 1 tablespoon olive oil to the pan and let it heat up. When the oil shimmers, add the chicken skin-side down and cook until golden brown and crispy. Flip and pour over the orange-harissa mix. Bring to a simmer, then transfer to the oven and bake for 25-30 minutes.
- Meanwhile, peel and dice the remaining 3 oranges, roughly chop 1 cup castelvetrano olives, thinly slice 1 fresno chili and chop enough parsley to fill ½ cup. Transfer everything to a medium bowl and top with the zest and juice of 1 lime, a generous pinch of salt and ¼ cup olive oil. Give it a good mix, then taste and adjust seasoning.
- When the chicken is done, serve hot with orange and olive salsa and all that delicious sauce in the pan.
Notes
I had some leftover rice in the fridge, so cooked it up in the pan with a little bit of the pan sauce and it was absolutely delicious 10/10 would recommend!!
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