Best Harissa Chicken With Leeks Potatoes And Yogurt Recipes

Harissa Chicken With Leeks and Potatoes Recipe by Tasty image

Provided by Matthew Johnson

Categories Dinner

Yield 2 servings

Number Of Ingredients 18

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 image

Provided by Melissa Clark

Time 1h

Yield 4 servings

Number Of Ingredients 14

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.