Friday Night Chaos: High-Heat Spiced Chicken & Schmaltz-Soaked Beans
Friday nights in my Tel Aviv childhood were a beautiful, chaotic symphony of shouting, laughing, and the smell of roasting spices filling the air. This recipe for High-Heat Spiced Chicken Thighs over Schmaltz-Blistered Fennel and Butter Beans is my love letter to those dinners, reimagined through my years cooking in London. The inspiration hit when I once left a tray of fennel in a screaming hot oven too long. The edges charred so beautifully, I realized it needed the rich, rendering fat of chicken thighs to balance that bitter, sweet char. What makes this dish so special to me is the absolute obsession with texture. We are roasting at high heat to achieve two miracles simultaneously: shattering, spice-crusted chicken skin, and creamy butter beans underneath that act as little sponges for all that glorious schmaltz. Finished with a sharp pop of preserved lemon and mountains of fresh dill and mint, it hits every single note on your palate. To make it your own, try swapping fennel for thick wedges of red onion, or use giant chickpeas if butter beans are hiding from you. Just do not skip the fresh herbs, and honestly? Add a heavy drizzle of tahini at the end.
Featured Recipe
High-Heat Spiced Chicken Thighs over Schmaltz-Blistered Fennel & Butter Beans
Friday nights in my kitchen are sacred, loud, and unapologetically bold. This one-pan feast uses high-heat roasting to achieve two miracles at once: shattering, spice-crusted chicken skin, and butter beans underneath that act as little sponges for the rendering schmaltz. Finished with a sharp pop of preserved lemon and mountains of fresh herbs, it hits every single texture note.
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Timeline
Ingredients
- 4 lbs bone-in, skin-on chicken thighs(Pat completely dry; this is crucial for crispy skin.)
- 1 tbsp ground coriander
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp Aleppo pepper(Plus extra for finishing)
- 1 tbsp kosher salt(Divided use)
- 3 tbsp olive oil(Divided use)
- 2 medium fennel bulbs(Core intact, cut into 1-inch thick wedges)
- 3 large shallots(Peeled and halved lengthwise)
- 2 cans (15oz each) butter beans(Also known as gigante beans; rinsed and drained very well)
- 1 whole head garlic(Cloves separated but left unpeeled)
- 1 large lemon(Cut in half, seeds removed)
- 1/2 cup Castelvetrano olives(Pitted and roughly torn)
- 2 tbsp preserved lemon rind(Flesh discarded, rind finely chopped)
- 1/2 cup slivered almonds
- 1 large bunch fresh dill(Roughly chopped, tender stems included)
- 1 large bunch fresh cilantro(Roughly chopped, tender stems included)
- 1/2 cup pomegranate arils(For that essential juicy pop)
- 2 tsp kosher salt(mentioned in step 4, but only 1 tbsp listed in ingredients)
Instructions
- 1
Preheat your oven to 450°F (230°C). Don't be afraid of the high heat; we want the chicken skin to crackle and the fennel edges to scorch before the meat dries out.
15 min
Tip: Make sure your oven rack is in the middle position.
- 2
In a small bowl, whisk together 1 tbsp ground coriander, 1 tbsp smoked paprika, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp Aleppo pepper, and 2 tsp kosher salt. Drizzle 1 tbsp olive oil over 4 lbs bone-in, skin-on chicken thighs and rub the spice mixture aggressively into all the crevices. Let it sit at room temperature.
10 min
Tip: Rubbing the spices under the skin slightly will give the meat incredible flavor, but make sure the top of the skin is heavily coated to create our crust.
- 3
Prepare the base: Slice 2 medium fennel bulbs into 1-inch wedges, keeping the core intact so they don't fall apart. Halve 3 large shallots and rinse and deeply drain 2 cans (15oz each) butter beans.
10 min
Tip: Dry the butter beans well with a paper towel. Water is the enemy of a high-heat roast.
- 4
On your largest rimmed baking sheet, scatter the fennel, shallots, butter beans, and the cloves from 1 whole head garlic. Toss with the remaining 2 tbsp olive oil and remaining 1 tsp kosher salt. Nestle the halves of 1 large lemon cut-side down among the vegetables.
5 min
Tip: Don't crowd the pan. If your baking sheet is small, use two. We want roasting, not steaming.
- 5
Place the spiced chicken thighs directly on top of the beans and vegetables. Transfer the sheet pan to the oven and roast for 40 minutes.
40 min
Tip: As the chicken roasts, its spiced fat (schmaltz) will render and baste the butter beans underneath, creating crispy, golden edges.
- 6
While the chicken is roasting, toast 1/2 cup slivered almonds in a dry skillet over medium heat until deeply golden and fragrant. Transfer to a bowl immediately so they don't burn.
5 min
Tip: Never walk away from toasting nuts; they burn in the blink of an eye.
- 7
Prepare your finishing elements. Roughly tear 1/2 cup Castelvetrano olives, finely chop 2 tbsp preserved lemon rind, and aggressively chop 1 large bunch fresh dill and 1 large bunch fresh cilantro.
10 min
Tip: I use the tender stems of both dill and cilantro—they have the most concentrated flavor and incredible crunch.
- 8
If you haven't already, extract 1/2 cup pomegranate arils. Set aside.
5 min
Tip: Score the pomegranate around its equator, twist apart, and whack the back with a wooden spoon over a bowl.
- 9
Remove the tray from the oven. Carefully transfer the chicken thighs to a resting plate. Using tongs, squeeze the caramelized, jammy juice from the hot lemon halves over the vegetables. Scatter the olives and preserved lemon directly into the hot pan, stirring gently to combine with the schmaltz-soaked beans and fennel.
5 min
Tip: Squeezing hot citrus over roasted vegetables deglazes the pan slightly and instantly lifts the heavy, earthy flavors of the spices.
- 10
Nestle the chicken back into the pan. Bury the entire dish under the fresh herbs, toasted almonds, and 1/2 cup pomegranate arils. Serve directly from the sheet pan to the table.
5 min
Tip: Warn your guests about the whole garlic cloves—popping a roasted, schmaltzy garlic clove out of its skin is the chef's treat.
Chef's Notes
This dish is the perfect illustration of how I think about a plate. The heavy, warm spices of the crust demand something bright (blistered lemon, preserved lemon) and something deeply savory (olives, schmaltz-roasted beans). If you can't find butter beans or gigante beans, chickpeas work, though you won't get that same creamy, luxurious interior. Do not skip the preserved lemon; its floral acidity is what brings the entire feast together.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.