Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, harissa chicken with caramelized leeks and fennel. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Harissa Chicken with Leeks, Potatoes, and Yogurt. Then toss the potatoes lightly, and scatter the leeks over the baking sheet. Great recipe for Harissa Chicken with Caramelized Leeks and Fennel.
Harissa Chicken with Caramelized Leeks and Fennel is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Harissa Chicken with Caramelized Leeks and Fennel is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook harissa chicken with caramelized leeks and fennel using 11 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Harissa Chicken with Caramelized Leeks and Fennel:
- Make ready 4 bone-in, skin-on chicken thighs
- Take 12 oz new potatoes (about 12)
- Take 2 Tbsp harissa
- Make ready 2-3 leeks
- Take 1 bulb fennel
- Prepare 4 cloves garlic, minced
- Get 1 tsp sugar
- Get 1 lemon, juiced (3 tbsp)
- Get Olive oil
- Get Salt
- Take Black pepper
Recipe from Melissa Clark's podcast "Weeknight Kitchen" available at. We have given the roast chicken a spicy, but simple makeover. Crispy chicken skin, spicy harissa, lemon, leeks, fennel and some humble and comforting potatoes. That's all it takes to make an easy, weeknight meal that will satisfy.
Steps to make Harissa Chicken with Caramelized Leeks and Fennel:
- Heat oven to 425°F
- Begin by salting the chicken and laying it skin side down in a cold skillet. Arrange the potatoes into the void spaces. Place over medium heat (3.8/6) for 18-25 minutes until the chicken skin browns and releases itself from the pan. This is the most patient part. If the chicken doesn't come off with relative ease using a spatula, leave it cook.
- While the chicken is cooking, prepare the leeks. Remove any shriveled outter leaves and slice the leeks lengthwise and wash them under water to remove any sand in the leaves.
- Cut the dark green tips off the leeks leaving the light green and white parts. Slice the leeks and add to a bowl
- Pick the fronds off the fennel and save them. We'll use them as a garnish later.
- Cut the stalks off the fennel and discard.
- Thinly slice the first 1/3 of the bulb and add to the leeks. Add the garlic to the leeks as well.
- Slice the remaining leeks as thin as possible. If you have a mandolin, now is the time to use it. 1/16 inch slices. Place in another bowl. We'll dress this later as a raw salad on top of the chicken.
- When the chicken releases from the pan, turn the heat off, remove the chicken and potatoes to a plate, leaving the rendered fat in the pan.
- Add the harissa paste to the pan of hot chicken fat and stir to make a schmaltz.
- Put the harissa schmaltz into a small bowl. Add 2 Tbsp of lemon juice and stir.
- Return the pan to medium heat, add some olive oil and the leeks, fennel, and garlic. Season with salt and sprinkle the sugar on top. Carmelize the leeks over ~20 min, adding a bit of water if they begin to stick and burn.
- When the leeks have cooked down and caramelized, add the chicken and potatoes to the skillet, skin side up. Roast ~10 min until the chicken thighs are cooked (165°F). Remove from oven.
- Toss the fennel with a little salt, some pepper, 1 Tbsp lemon juice, and a drizzle of olive oil.
- Add the fennel salad to the skillet. Drizzle the schmaltz over the chicken and garnish with the fronds and serve at the table in the skillet.
I love it when a recipe that has been on the "must make" list turns out so well. In a large bowl, combine chicken and potatoes. Arrange chicken and potatoes in a single layer on a large rimmed baking sheet. Toss potatoes lightly; scatter leeks over baking. Transfer the chicken, onions and fennel from the marinade onto a baking sheet.
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