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).

Then toss the potatoes lightly and scatter the leeks over the baking sheet. Then toss the potatoes lightly, and scatter the leeks over the baking sheet. Top tips to make this harissa chicken recipe. You can have Harissa Chicken with Caramelized Leeks and Fennel using 11 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Harissa Chicken with Caramelized Leeks and Fennel

It's 4 of bone-in, skin-on chicken thighs.
Prepare 12 oz of new potatoes (about 12).
Prepare 2 Tbsp of harissa.
You need 2-3 of leeks.
You need 1 of bulb fennel.
Prepare 4 cloves of garlic, minced.
You need 1 tsp of sugar.
Prepare 1 of lemon, juiced (3 tbsp).
You need of Olive oil.
Prepare of Salt.
You need of Black pepper.

Use organic chicken breast that is raised without antibiotics. Frequently Asked Questions What to serve with harissa chicken? One-Skillet Crispy Chicken Thighs with Fennel and Harissa Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. Place the cut up carrots, red onion and chicken in a baking dish or cast iron skillet.

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..

Pour any of the remaining marinade over the chicken and top with the lemon wedges. Half way through baking, spoon some of the liquid from the bottom of the dish over the chicken before returning to the oven. I made this yesterday and used a dry Harissa spice blend from Spice Market at Pikes Market in Seattle. I used two large bone in, skin on chicken breast cut in half as suggested. Add to the tray with the harissa, and a little sea salt, black pepper and red wine vinegar.