Lemon Pepper Chicken Recipe

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, harissa chicken with caramelized leeks and fennel. It is one of my favorites. For mine, I am going to make it a bit tasty. 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. Here is how you can achieve it.

Harissa Chicken with Caramelized Leeks and Fennel is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Harissa Chicken with Caramelized Leeks and Fennel is something that I have loved my entire life.

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

The ingredients needed to make Harissa Chicken with Caramelized Leeks and Fennel:

1. Make ready 4 bone-in, skin-on chicken thighs
2. Prepare 12 oz new potatoes (about 12)
3. Prepare 2 Tbsp harissa
4. Take 2-3 leeks
5. Prepare 1 bulb fennel
6. Take 4 cloves garlic, minced
7. Take 1 tsp sugar
8. Take 1 lemon, juiced (3 tbsp)
9. Prepare Olive oil
10. Prepare Salt
11. Prepare Black pepper

Cut the leeks into cork-sized lengths, wash thoroughly then add to the pan. 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.

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.

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. Add to the tray with the harissa, and a little sea salt, black pepper and red wine vinegar. Toss well, making sure you get into all the nooks and crannies of the chicken. Pick over the mint leaves before dishing up.

So that is going to wrap this up for this special food harissa chicken with caramelized leeks and fennel recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!