Near and Middle Eastern

Crispy Chicken Thighs with Harissa

Crispy Chicken Thighs with Harissa

Via , with some modifications:

  • 4 small bone-in, skin-on chicken thighs (about 2 pounds total)
  • Kosher salt
  • Very small potatoes (or sunchokes?), cut down to 1" diameter pieces (about 6 fingerling potatoes)
  • 2 tablespoons harissa paste
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 medium leeks (white and light green parts), cleaned, thinly sliced
  • 5 garlic cloves, crushed
  • 1 fennel bulb, very thinly sliced, preferably with a mandoline, divided, fronds reserved for serving
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Menu for the week of May 6


Sat: BBQ
Sun: Steak, baguette, asparagus
Mon: lamb chops w/ asparagus, side salad
Tue: Brick Chicken w/
Fri: Out

Menu for the week Feb 26: Mixed

Sat: Grill steak, veg, (smoke salmon)
Sun: Out for lunch? “tapas/dips” style dinner - dolma,, spreads...
Mon: w/
Tue: dill/yogurt/salmon/mediterranean salad
Thu: pita w/meatballs

Menu for the week of Dec 10


Sat: Holiday Parties
Sun: with shallot sumac yogurt sauce
Mon: Kale and brussels sprouts salad
Tue: Holiday Parties
Thu: J leftover kofta with pita
Fri: Leftovers
Sat: Out
Sun: with romanesco

Menu for the week of Sept 17

Menu for the week of Aug 20 - Mediterranean tomatoes

Tomato Tart

Sat: Office BBQ
Sun: + prep tart
Mon: Fish something +
Thu: Gazpacho and leftover tart

And the Cabin Weekend plan:

Fri Dinner: Grilled fish with grilled sides and salad
Sat Breakfast: Bagels with lox and cream cheese
Sat Lunch: Packed sandwiches (tuna salad, etc.) that are easy to eat on a hike
Sat Dinner: Steak with grilled sides, salad, baguette

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