Harissa Chicken with Caramelized Leeks and Fennel. 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).

One of my all-time favorites, this sheet-pan supper has it all—spicy harissa-laced roasted chicken; sweet, browned leeks; crunchy potatoes; plus a cool garnish of salted yogurt and plenty of fresh bright herbs. 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. This recipe for lemon chicken with charred leeks and fennel is a really easy midweek meal for one. You can cook Harissa Chicken with Caramelized Leeks and Fennel using 11 ingredients and 15 steps. Here is how you cook it.

Ingredients of Harissa Chicken with Caramelized Leeks and Fennel

It's of bone-in, skin-on chicken thighs.
It's of new potatoes (about 12).
It's of harissa.
It's of leeks.
Prepare of bulb fennel.
It's of garlic, minced.
You need of sugar.
It's of lemon, juiced (3 tbsp).
It's of Olive oil.
It's of Salt.
It's of Black pepper.

One of our all-time favorites, this sheet-pan supper has it all—spicy harissa-laced roasted chicken; sweet, browned leeks; crunchy potatoes; plus a cool. Winter sucks, but these harissa-spiced crispy chicken thighs are amazing. This recipe comes together in one skillet, and is guaranteed to beat the cold While everything is finishing in the oven, toss the leftover fennel with lemon juice and oil. Go ahead and add some lemon juice to the harissa schmaltz.

Harissa Chicken with Caramelized Leeks and Fennel instructions

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..

A simple, classic chicken soup enhanced with caramelized, elegant leeks and fennel hits the spot for lunch or dinner. I was going to make a simple chicken leek soup, but a fennel bulb impulsively bought at the farmer's market and a sprouting red onion whispered my name from the veggie drawer. Put the cumin, coriander, fennel and caraway in a dry saute pan and toast them until they become very aromatic. Grind all the spices into a coarse powder in a spice grinder. Transfer the chicken, onions and fennel from the marinade onto a baking sheet.