Harissa Chicken

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I love being a tourist in my new home. Seattle is not half bad once you get past the traffic & ridiculously high prices of literally all goods & services.

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We had a most delectable brunch at a place with magical natural light so you know my selfies were on point. Then we frolicked from patio to patio sippin’ & sunnin’. Blissful, I tell you!

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So we’re on this patio. Minding our own business (eavesdropping) when we catch wind of a taco truck festival nearby. Yeah you heard me. A festival of 35+ food trucks ALL making tacos. I quiver at the thought.

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I don’t know what taco won (I ate too many & had to be wheeled home), but if Peasant Food Manifesto didn’t win, I’ll riot. These fools made me a kimchi mac n cheese + chorizo taco.

I’ll wait while you let that soak in.

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Food out of trucks & food out of my oven are the greatest things this life has to offer.

 

Time: 6 hours (prep + cooking) | Serves: 2-3

Ingredients:

  • 5 boneless, skinless chicken thighs
  • 1 lb. of potatoes, quartered
  • 1 onion, sliced
  • 4 tbsp. of harissa sauce
  • 2 lemons, halved
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Combine chicken + S+P + harissa in a bowl, cover + let marinate for 4-5 hours
  • Preheat oven to 400 degrees
  • Heat a tbsp. of olive oil in a large, oven safe skillet over medium heat
  • Add chicken skin side down, cook for 3 minutes
  • Flip chicken, cook on this side for 3 minutes
  • Remove from the pan
  • Add the other tbsp. of olive oil to the pan
  • Add potatoes + S+P, cook for 4-5 minutes
  • Add onion + S+P, cook for 2-3 minutes
  • Add chicken back to the pan + lemon halves
  • Put pan in the oven, cook for 35 minutes or until chicken is cooked through
  • Serve hot
  • Don’t dirty any plates – eat straight of the skillet like our ancestors

 

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