Best 3 Harissa Chicken With Leeks Potatoes And Yogurt Recipes
Are you craving a delightful and flavorful dish that's sure to tantalize your taste buds? Look no further than harissa chicken with leeks, potatoes, and yogurt. This culinary masterpiece combines the bold and spicy flavors of North African harissa paste with the tender chicken, earthy leeks, and creamy yogurt. Let's embark on a culinary journey to explore this extraordinary dish, brimming with vibrant colors, aromatic spices, and a symphony of textures that will leave you craving for more.
Here are our top 3 tried and tested recipes!
HARISSA CHICKEN WITH LEEKS, POTATOES AND YOGURT
In a large bowl, combine chicken and potatoes. Season with 2½ tsp salt and ½ tsp of pepper. In a small bowl, whisk together 3 Tbsp oil, harissa and cumin. Add
Provided by Alison Ashton
Time 15m
Yield 4
Number Of Ingredients 13
Steps:
- In a large bowl, combine chicken and potatoes. Season with 2½ tsp salt and ½ tsp of pepper. In a small bowl, whisk together 3 Tbsp oil, harissa and cumin. Add to chicken and potatoes; toss to combine. Let it stand at room temperature for 30 minutes. In a medium bowl, combine leeks, lemon zest, ¼ tsp salt and remaining 1½ Tbsp oil. Preheat oven to 425°F. Arrange chicken and potatoes in a single layer on a large rimmed baking sheet. Roast 20 minutes. Toss potatoes lightly; scatter leeks over baking sheet. Roast 10-15 minutes or until the chicken is done and everything is golden and slightly crisped. In a small bowl, combine yogurt, garlic and the remaining ¼ tsp salt and ¼ tsp pepper. Spoon over chicken and vegetables. Scatter the herbs over top. Drizzle with oil and lemon juice.
Nutrition Facts :
HARISSA CHICKEN WITH LEEKS AND POTATOES RECIPE BY TASTY
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
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
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
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:
- Choose high-quality ingredients: Use fresh, flavorful chicken, leeks, and potatoes for the best results.
- Marinate the chicken: Marinating the chicken in the harissa paste helps to infuse it with flavor and keep it moist during cooking.
- Cook the chicken until it is cooked through: Use a meat thermometer to ensure that the chicken has reached an internal temperature of 165°F (74°C).
- Roast the vegetables until they are tender: The leeks and potatoes should be roasted until they are tender but still have a slight bite to them.
- Serve the chicken with the roasted vegetables and yogurt: The yogurt helps to balance out the spiciness of the harissa paste.
Conclusion:
This harissa chicken with leeks, potatoes, and yogurt is a flavorful and satisfying dish that is perfect for a weeknight meal. The harissa paste gives the chicken a slightly spicy and smoky flavor, while the leeks and potatoes add a touch of sweetness and earthiness. The yogurt helps to balance out the spiciness of the harissa paste and adds a creamy richness to the dish. Overall, this is a simple but delicious recipe that is sure to please everyone at the table.
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