This easy to make recipe has an exquisite, but spicy taste that will leave you in awe.

You can make your own harissa or use your favorite hot sauce for the recipe. Make it your own. From Jamie Oliver's recipe.

I took this idea from epicurious. This recipe will make restaurant quality food in your own home in a single skillet (with a few side dishes to help hold stuff). Use a well seaoned cast iron or non stick skillet with the chicken and be patient with thighs browning. Starting them in a cold pan allows their fat to render slowly and crisps the skin. Harissa is made into a schmaltz with the hot chicken fat and drizzled over the chicken. Leeks provide an oniony flavor without being overpowering or sweet. The recipe makes 4 thighs which "serves" 4 people, but realistically it's so good that I eat 2 and so it feeds 2-3 people. Unfortunately this recipe doesn't scale well due to the cold skillet chicken so it's not a good dish for a crowd.

We have a huge lemon tree which provides a bounty of lemons every year. We preserve the lemons in salt and spices the Moroccan way. This chicken dish uses these Moroccan lemons as the key ingredient. Overall the dish turned out to be too sour for our taste so go easy on olives and lemons next time. If you don’t have pickled lemons, just use lemon rind and juice.

Found this recipe online and it turned out delicious.

This is a variation of chicken francese. Only with a twist..its chucks of chicken breast and it's not made with egg ...its a wonderful dish that goes great over rice. or pasta..with side of fried potatoes or anyway u chose..

I wanted to eat chicken breast.Without herbs, this is a delicious lemon chicken dish. For the lemon juice, if you use 2 tablespoons, it will be sweet. If you use 3 tablespoons, it will be tart, but not overwhelming. My girlfriend likes it with 3 tablespoons. Recipe by Kougakubu Danshi Daigakusei

During fasting month, I prefer to make something quick and easy. It's best to marinate the chicken overnight, but 30 minutes should work fine, too.