Best 2 Harissa Chicken With Leeks Potatoes And Yogurt Recipes

Tantalize your taste buds with a vibrant and flavorful culinary journey to North Africa with this tantalizing recipe for Harissa Chicken with Leeks, Potatoes, and Yogurt. This delectable dish is a symphony of aromatic spices, tender chicken, and an array of vegetables, all harmoniously combined to create a feast for the senses.

Embark on a culinary adventure as you explore the vibrant flavors of Harissa Chicken, where the heat of harissa is tempered by the cooling yogurt, creating a perfect balance of spice and creaminess. Delight in the tender chicken, infused with a medley of fragrant spices, succulent leeks, and hearty potatoes, all nestled in a rich and flavorful broth.

Indulge in the symphony of flavors in this Harissa Chicken recipe, where every ingredient plays a vital role. The tangy and aromatic harissa paste awakens your palate, while the cooling yogurt soothes and balances the heat. Tender chicken, infused with a blend of spices, harmonizes with the earthy sweetness of leeks and the comforting warmth of potatoes, creating a delightful medley of textures and flavors.

This Harissa Chicken recipe is not only a culinary delight but also a visual masterpiece. The vibrant red of the harissa, the golden-brown chicken, and the verdant green of the leeks create a stunning presentation that will impress your family and friends.

So, prepare to embark on a culinary journey to North Africa with this captivating recipe for Harissa Chicken with Leeks, Potatoes, and Yogurt. Indulge in the vibrant flavors, savor the symphony of textures, and create a dish that will leave a lasting impression on your taste buds.

Here are our top 2 tried and tested recipes!

HARISSA CHICKEN WITH LEEKS AND POTATOES RECIPE BY TASTY

Harissa Chicken With Leeks and Potatoes Recipe by Tasty image

Here's what you need: bone-in, skin-on chicken thighs and drunmsticks, kosher salt, pepper, garlics, ground cumin, smoked paprika, harissa paste, lemon juices, yukon gold potato, extra virgin olive oil, dried parsley, greek yogurt, fresh parsley, honey, fresh dill, sumac, leeks, lemon zest

Provided by Matthew Johnson

Categories Dinner

Yield 2 servings

Number Of Ingredients 18

Ingredients

2 lb bone-in, skin-on chicken thighs and drunmsticks
kosher salt, to taste
pepper, to taste
5 garlics, minced
1 tablespoon ground cumin
1 tablespoon smoked paprika
3 tablespoons harissa paste
2 lemon juices, from 2 lemons, plus 1/4 cup (60 ml) divided
1 ½ lb yukon gold potato, cubed
1 tablespoon extra virgin olive oil
1 tablespoon dried parsley
1 cup greek yogurt
½ cup fresh parsley, chopped
2 tablespoons honey
½ cup fresh dill
1 tablespoon sumac
2 leeks, white and light green parts, halved lengthwise, rinsed, and thinly sliced into half-moons
1 lemon zest

Steps:

Marinate the chicken: Add the chicken to a large bowl and season with the salt, pepper, garlic, cumin, smoked paprika, harissa paste, and the juice of 2 lemons. Toss until the chicken is well coated, then cover with plastic wrap and marinate in the refrigerator for 30 minutes.
Preheat the oven to 425°F (220°C).
Add the potatoes to half of a baking sheet and drizzle with the olive oil. Season with salt, pepper, and the parsley and toss to coat. Arrange the marinated chicken pieces on the other side of the baking sheet.
Roast the chicken and potatoes for 30 minutes.
Meanwhile, make the sauce: In a small bowl, combine the Greek yogurt, salt, pepper, parsley, honey, dill, sumac, and remaining ¼ cup (60 ml) lemon juice. Stir well until smooth, the set aside.
Remove the baking sheet from the oven, toss the potatoes, then spread the leeks and lemon zest in an even layer over the potatoes.
Return to the oven for another 20 minutes, or until the chicken is browned and cooked through and the vegetables are tender and slightly crispy.
Serve the chicken over the potatoes and leeks and drizzle with the yogurt sauce.
Nutrition Calories: 1562 Fat: 72 grams Carbs: 110 grams Fiber: 44 grams Sugars: 44 grams Protein: 122 grams
Enjoy!

SHEET-PAN CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT

Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt image

Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it's optional if you're not a yogurt sauce fan. Feel free to double the recipe if you're feeding a crowd, though make sure to use two sheet pans so that everything is spread out in one layer, which is critical for browning.

Provided by Melissa Clark

Categories dinner, lunch, weekday, weeknight, roasts, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds chicken thighs and drumsticks
1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
2 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon black pepper, more as needed
2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
1/2 teaspoon ground cumin
4 1/2 tablespoons extra-virgin olive oil, more as needed
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
1/2 teaspoon lemon zest (from 1/2 lemon)
1/3 cup plain yogurt (do not use Greek yogurt)
1 small garlic clove
2 ounces baby arugula
Chopped fresh dill, as needed
Lemon juice, as needed

Steps:

Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling around in the middle of cooking.
Choose the Right Chicken: For this recipe, boneless, skinless chicken thighs or breasts are best. They are flavorful and will hold up well to the cooking process.
Marinate the Chicken: Marinating the chicken in the harissa paste will help to infuse it with flavor and make it more tender. You can marinate the chicken for as little as 30 minutes or up to overnight.
Sear the Chicken: Searing the chicken in a hot skillet will help to create a crispy outer layer and lock in the juices. Be sure to sear the chicken in batches so that you don't overcrowd the pan and end up with steamed chicken.
Use Good Quality Harissa Paste: The harissa paste is the key ingredient in this dish, so be sure to use a good quality paste that has a nice smoky flavor.
Don't Overcook the Vegetables: The vegetables should be cooked until they are tender but still have a bit of a bite to them. Overcooking them will make them mushy.
Serve with Yogurt: The yogurt sauce is a great way to add a cooling and creamy element to the dish. It also helps to balance out the spicy harissa paste.

Conclusion:

This harissa chicken with leeks, potatoes, and yogurt is a delicious and flavorful dish that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. Serve it with rice or couscous for a complete meal.