Go Back
Orange-harissa chicken with citrus and olive salsa

Orange-Harissa Chicken with Citrus and Olive Salsa

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • 5 naval oranges
  • 1 tbsp harissa
  • 4 tbsp honey
  • 1 tsp broth pasta or 1 broth cube
  • 1 cup pitted castelvetrano olives
  • 1 fresno chili
  • 1/2 cup chopped parsley
  • 1 lime
  • olive oil
  • salt I'm using Diamond Crystal Kosher

Method
 

  1. 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 tbsp harissa, 2 tbsp honey, 1 tsp broth pasta and 3/4 cup water mix until well incorporated and set aside.
  2. Heat an oven-safe skillet on medium until hot. Using a paper towel, pat the chicken dry. Add 1 tbsp 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.
  3. 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 1/2 cup. Transfer everything to a medium bowl and top with the zest and juice of 1 lime, a generous pinch of salt and 1/4 cup olive oil. Give it a good mix, then taste and adjust seasoning.
  4. 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!!