Make-Ahead Skillet Crispy Harissa Chicken Thighs with Caramelized Preserved Lemon

Sara Coleman

This flavorful dish features crispy, golden-brown chicken thighs coated in a smoky harissa marinade, topped with sweet and tangy caramelized preserved lemon. Perfect for meal prep, the flavors deepen as it sits, making it a special weeknight dinner that tastes like it took hours.

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Prep Time 20

Cook Time 35

Total Time 55

Servings 4 servings

Calories 485 kcal

Ingredients

8 pieces bone-in, skin-on chicken thighs about 2.5 lbs total, patted dry
2 tbsp harissa paste or to taste, for marinade
2 tbsp olive oil divided
1 tsp smoked paprika for seasoning
1 tsp ground cumin for seasoning
2 cloves garlic minced
1 whole preserved lemon rinsed, pulp removed, thinly sliced
1 tbsp honey or maple syrup
0.5 cup chicken broth or water
1 tsp salt plus more for seasoning
0.5 tsp black pepper freshly ground
2 tbsp fresh cilantro chopped, for garnish

Notes

Storage: Store cooled chicken and sauce in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven or a skillet to retain crispiness. Make-Ahead: Marinate the chicken up to 24 hours in advance for the best flavor. Variations: Substitute chicken drumsticks or breasts (adjust cooking time). For a dairy-free version, ensure harissa paste is dairy-free. Serving Suggestion: Serve over couscous, quinoa, or roasted vegetables to soak up the delicious sauce.