Son gave me a “Yes Chef” subscription and I’m trying this Harissa chicken with boneless skin on chicken.
For the Harissa I added some chopped preserved lemon, cumin, fresh garlic, and olive oil to a tubed variety, but I’m going to try the Yes Chef ! recipe too.
The Yes Chef version uses skinless breasts. Can there possibly be a downside to leaving the skin on? Maybe the harissa won’t get past the skin on the skin side.
Trying it!
