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HarissaChicken 15

Crispy Harissa and Lemon Chicken with Potatoes

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Ingredients
  

  • 4 skin-on chicken thighs
  • 400 g baby potatoes quartered
  • Sea salt flakes
  • 1 tbsp Baleia Extra Virgin Olive Oil
  • 2 medium leeks rinsed, halved lengthwise, cleaned, thinly sliced
  • 15 ml hot harissa paste
  • 4 garlic cloves crushed
  • 2 medium fennel bulbs cut into wedges and some fronds reserved for serving
  • 30 ml lemon juice

Instructions
 

  • Preheat oven to 220 degrees C
  • Season chicken with salt and place, skin side down, in a large pan
  • Drizzle the potatoes with the olive oil and arrange around chicken
  • Heat the pan over a medium heat and cook, without moving chicken but turning potatoes occasionally, until chicken skin is browned and crisp, for 15 minutes
  • Transfer chicken skin side up and potatoes to a plate, leaving as much fat in the pan as possible
  • Add the leeks and cook for a few minutes
  • Reduce the heat a bit add the harissa and garlic and cook for another few minutes
  • Add the fennel and lemon juice and cook for 5 minutes, stirring to make sure the fennel is covered with the sauce
  • Place the potatoes in a roasting tray and spoon the harissa and fennel mix over it
  • Place the chicken skin side up amongst the potatoes and fennel and roast for 15 - 20 minutes until the chicken and potatoes are cooked through and juices run clear when pierced
  • Transfer to a serving platter and top with a few fennel fronds