High-Heat Spiced Chicken Thighs over Schmaltz-Blistered Fennel & Butter Beans

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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.