Harissa Chicken with Caramelized Leeks and Fennel
Harissa Chicken with Caramelized Leeks and Fennel

Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, harissa chicken with caramelized leeks and fennel. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Great recipe for Harissa Chicken with Caramelized Leeks and Fennel. 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).

To get started with this particular recipe, we must prepare a few ingredients. You can cook harissa chicken with caramelized leeks and fennel using 11 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Harissa Chicken with Caramelized Leeks and Fennel:
  1. Take 4 bone-in, skin-on chicken thighs
  2. Get 12 oz new potatoes (about 12)
  3. Get 2 Tbsp harissa
  4. Make ready 2-3 leeks
  5. Make ready 1 bulb fennel
  6. Get 4 cloves garlic, minced
  7. Make ready 1 tsp sugar
  8. Prepare 1 lemon, juiced (3 tbsp)
  9. Prepare Olive oil
  10. Take Salt
  11. Prepare Black pepper

Go ahead and add some lemon juice to the harissa schmaltz. Marinate the chicken: Add the chicken to a large bowl and season with the salt, pepper, garlic, cumin, smoked paprika, harissa paste, and the Serve the chicken over the potatoes and leeks and drizzle with the yogurt sauce. Creative was what I needed to be, to give justice to their amazing and generous delivery of a massive piece of rump steak for my recipe of Harissa Steak Roll with Caramelized You should seriously check out their site , they have a huge range of meat products including beef, pork, lamb and chicken. This recipe for lemon chicken with charred leeks and fennel is a really easy midweek meal for one.

Steps to make Harissa Chicken with Caramelized Leeks and Fennel:
  1. Heat oven to 425°F
  2. 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.
  3. 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.
  4. Cut the dark green tips off the leeks leaving the light green and white parts. Slice the leeks and add to a bowl
  5. Pick the fronds off the fennel and save them. We'll use them as a garnish later.
  6. Cut the stalks off the fennel and discard.
  7. Thinly slice the first 1/3 of the bulb and add to the leeks. Add the garlic to the leeks as well.
  8. 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.
  9. 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.
  10. Add the harissa paste to the pan of hot chicken fat and stir to make a schmaltz.
  11. Put the harissa schmaltz into a small bowl. Add 2 Tbsp of lemon juice and stir.
  12. 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.
  13. 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.
  14. Toss the fennel with a little salt, some pepper, 1 Tbsp lemon juice, and a drizzle of olive oil.
  15. 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.

Recipe from Melissa Clark's podcast "Weeknight Kitchen" available at. Wash fennel and slice lengthwise into thin sections. Peel and slice red onion into eights. Place carrots on a baking sheet and rub with a little coconut oil. The fennel and harissa recipe was fantastic!

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