HARISSA MARINATED CHICKEN RECIPES

Steps:

• Place ½ preserved lemon, seeds removed, on a cutting board and finely chop. Using the back of your knife, mash into a coarse paste and transfer to a large bowl. Add 1 large egg, 4 garlic cloves, finely grated, zest of 1 lemon, 1 cup low-fat buttermilk, ⅓ cup cornstarch, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt to bowl and whisk to combine. Add 2¼ lb. skinless, boneless chicken thighs, cut into 1" pieces. Mix well to make sure each piece is coated in marinade; cover and chill at least 4 hours and up to 12 hours.
• Whisk 1½ cups rice flour, remaining ¾ cup cornstarch, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large shallow dish to combine. Remove one third of chicken from bowl, letting some of the marinade drip back into bowl, and arrange in a single layer on rice flour mixture. Gently toss chicken to coat, pressing down into mixture and turning to make sure every nook and cranny is covered. Transfer to a large plate. Repeat with remaining chicken in 2 batches.
• Pour vegetable oil into a large Dutch oven or other heavy pot to come 2" up the sides. Fit pot with thermometer and heat oil over medium-high until thermometer registers 350°. Working in 3–4 batches, fry chicken, turning occasionally, until cooked through and golden brown, 7–10 minutes. Using a spider or slotted spoon, transfer to a wire rack set inside a rimmed baking sheet and let drain.
• While the chicken is frying, heat ½ cup (1 stick) unsalted butter and 3 Tbsp. medium-bodied honey (such as orange blossom) in a small saucepan over medium until butter is melted.
• Scrape honey butter into a large bowl, add 6 Tbsp. harissa paste, 2 Tbsp. fresh lemon juice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and whisk until smooth and emulsified. Taste sauce and season with more salt if needed.
• Place fried chicken in sauce and toss until every piece is well coated.
• Arrange chicken on a platter and serve with crunchy raw vegetables (such as radishes, cucumber spears, and carrot sticks) alongside.

Steps:

• Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
• Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
• Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
• Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.