Step-by-Step Guide to Make Favorite Harissa Chicken with Caramelized Leeks and Fennel

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, harissa chicken with caramelized leeks and fennel. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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. Return the pan to medium heat, add some olive oil and the leeks, fennel, and garlic. Before you jump to Harissa Chicken with Caramelized Leeks and Fennel recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Harissa Chicken with Caramelized Leeks and Fennel is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Harissa Chicken with Caramelized Leeks and Fennel is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. 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. Prepare 4 bone-in, skin-on chicken thighs
2. Get 12 oz new potatoes (about 12)
3. Take 2 Tbsp harissa
4. Prepare 2-3 leeks
5. Get 1 bulb fennel
6. Get 4 cloves garlic, minced
7. Prepare 1 tsp sugar
8. Make ready 1 lemon, juiced (3 tbsp)
9. Get Olive oil
10. Make ready Salt
11. Prepare Black pepper

It also yields a pan of flavorful schmaltz, aka liquid gold. 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. In a large bowl, combine olive oil, harissa, garlic, paprika, cumin, salt and pepper.

Instructions 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.

I used two large bone in, skin on chicken breast cut in half as suggested. In a large bowl, combine olive oil, harissa, garlic, paprika, cumin, salt and pepper. Add the chicken to the spice mix and mix well to incorporate. Heat a large saucepan on medium without any oil, then transfer the chicken from the bowl to the saucepan. Pour over chicken and potatoes and toss to combine.

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