Harissa Chicken
September 27, 2018
My friend Jessica gave me a tube of Harissa. Harissa is a hot chili pepper paste, which is the basic flavoring agent in Tunisian and Moroccan cuisine, it's extremely versatile. This Harissa Chicken is incredibly easy to make on a sheet pan. You can adjust the amount of Harissa you use, depending on how spicy you like it. My husband calls it the ketchup of Morocco.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 3 - 4 Servings
Ingredients
1½ pounds bone-in, skin-on chicken thighs and drumsticks
1¼ pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
3 teaspoons kosher salt ¾ teaspoons freshly ground black pepper 2 tablespoons harissa ½ teaspoon ground cumin 4½ 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
⅓ cup plain yogurt, preferably whole-milk (if using Greek, thin it with a little milk to make it drizzle-able)
1 cup mixed soft fresh herbs, such as dill, parsley, mint, and/or cilantro leaves
Directions
1Combine the chicken and potatoes in a large bowl. Season them with 2½ teaspoons of the salt and ½ 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.
2Meanwhile, in a medium bowl, combine the leeks, lemon zest, ¼ teaspoon of the salt, and the remaining 1½ tablespoons olive oil.
3Heat the oven to 425°F.
4Arrange 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.
5While the chicken cooks, place the yogurt in a small bowl. Grate the garlic clove over the yogurt, and season with the remaining ¼ teaspoon salt and ¼ teaspoon pepper.
6Spoon 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.
Recipe from Dinner: Changing the Game, 2017 by Melissa Clark.
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