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

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, harissa chicken with caramelized leeks and fennel. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

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).

Harissa Chicken with Caramelized Leeks and Fennel is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Harissa Chicken with Caramelized Leeks and Fennel is something that I’ve loved my entire life.

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

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

This recipe for lemon chicken with charred leeks and fennel is a really easy midweek meal for one. Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. One skillet crispy chicken thighs with fennel and harissa. Chicken thighs are simmered with preserved lemons, fennel, green olives, and harissa paste in this tasty Moroccan dish cooked in a tagine.

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.

Cook and stir fennel, onion, and garlic in the tagine. Stir in half of the garbanzo. We have given the roast chicken a spicy, but simple makeover. I love Harissa it's such a warming spice, I've tried it with chicken fillets but never thought to do a roast chicken, so I shall be. Transfer the chicken, onions and fennel from the marinade onto a baking sheet.

So that is going to wrap this up with this special food harissa chicken with caramelized leeks and fennel recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!