Harissa Chicken With Leeks, Potatoes, And Yogurt Recipe

Name: Harissa Chicken With Leeks, Potatoes, And Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds bone-in, skin-on chicken thighs and drumsticks; 1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1 by 1/2-inch chunks; 3 teaspoons kosher salt; 3/4 teaspoon freshly ground black pepper; 2 tablespoons harissa; 1/2 teaspoon ground cumin; 4 1/2 tablespoons extra-virgin olive oil, plus more as needed; 2 leeks, white and light green parts, halved lengthwise, rinsed, and thinly sliced into half-moons; 1/2 teaspoon grated lemon zest; 1/3 cup plain yogurt, preferably whole-milk (if using Greek, thin it down with a little milk to make it drizzle-able; 1 small garlic clover; 1 cup mixed soft fresh herbs such as dill, parsley, mint, and/or cilantro leaves; 1 splash fresh lemon juice, as needed

Servings: persons

1 1/2 pounds bone-in, skin-on chicken thighs and drumsticks
1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1 by 1/2-inch chunks
3 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons harissa
1/2 teaspoon ground cumin
4 1/2 tablespoons extra-virgin olive oil, plus more as needed
2 leeks, white and light green parts, halved lengthwise, rinsed, and thinly sliced into half-moons
1/2 teaspoon grated lemon zest
1/3 cup plain yogurt, preferably whole-milk (if using Greek, thin it down with a little milk to make it drizzle-able
1 small garlic clover
1 cup mixed soft fresh herbs such as dill, parsley, mint, and/or cilantro leaves
1 splash fresh lemon juice, as needed

1
Combine the chicken and potatoes in a large bowl. Season them with 21/2 teaspoons of the salt and 1/2 teaspoon of the pepper. In a small bowl, whisk together the harissa, cumin, and 3 tablespoons of the olive oil. Pour this mixture over the chicken and potatoes, and toss to combine. Let it stand at room temperature for 30 minutes.
2
Meanwhile, in a medium bowl, combine the leeks, lemon zest, 1/4 teaspoon of the salt, and the remaining 11/2 tablespoons olive oil.
3
Heat the oven to 425u00b0F.
4
Arrange the chicken and potatoes in a single layer on a large rimmed baking sheet, and roast for 20 minutes. Then toss the potatoes lightly, and scatter the leeks over the baking sheet. Roast until the chicken is cooked through and everything is golden and slightly crisped, 20 to 25 minutes longer.
5
While the chicken cooks, place the yogurt in a small bowl. Grate the garlic clove over the yogurt, and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
6
Spoon the yogurt over the chicken and vegetables in the baking sheet (or you can transfer everything to a platter if you want to be fancy about it). Scatter the herbs over the yogurt, drizzle some olive oil and lemon juice over the top, and serve.

617

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 pounds bone-in, skin-on chicken thighs and drumsticks, 1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1 by 1/2-inch chunks, 3 teaspoons kosher salt, 3/4 teaspoon freshly ground black pepper, and more.

Yes, Harissa Chicken With Leeks, Potatoes, And Yogurt falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Harissa Chicken With Leeks, Potatoes, And Yogurt

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