The real magic here is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.
Bon AppétitRoast Chicken With Harissa and SchmaltzBy Jeremy FoxJanuary 1, 20163.0(5)Photo by Peden & MunkArrowJump To RecipeSave StorySave this storyPrintThe real magic here is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.Recipe notesBack to topTriangleSee Related Recipes and Cooking TipsiconGallery43 Passover Dinner Ideas for Seder and BeyondIf you’re planning for a week of kosher for Passover meals, you’re going to need more than just your grandma’s brisket recipe.iconGalleryThese Are Our 107 Best Dinner Party MainsNeed an excuse to have friends over? Here are 107.iconGallery57 Incredible Cast-Iron Skillet RecipesThe cast-iron skillet is a classic for a reason: you can make almost anything in it.iconGallery94 Middle Eastern Recipes We LoveTabbouleh, lamb flatbreads, pomegranate-glazed chicken, fattoush salad, and so much more. iconGalleryHow to Use HarissaThis Tunisian spice paste is so hot right now (and always).