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Epicurious
Bon Appétit

One-Skillet Crispy Chicken Thighs With Harissa

Image may contain Food Pasta Noodle Dish Meal and Spaghetti
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen

Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold.

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