Harissa Chicken With Leeks, Pota­toes and Yo­gurt

Albuquerque Journal - Parade - - Community Table -

In a large bowl, com­bine 1½ lb bone-in, skin-on chicken thighs and legs and 1¼ lb Yukon Gold pota­toes, peeled and cut into 1½-inch chunks. Sea­son with 2½ tsp kosher salt and ½ tsp freshly ground black pep­per. In a small bowl, whisk to­gether 3 Tbsp ex­tra-vir­gin olive oil, 2 Tbsp harissa and ½ tsp ground cumin. Driz­zle on chicken and pota­toes; toss to com­bine. Let stand at room tem­per­a­ture for 30 min­utes. Halve 2 leeks length­wise; slice thinly. In a medium bowl, com­bine leeks, ½ tsp grated le­mon zest, ¼ tsp salt and 1½ Tbsp olive 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 15–20 min­utes or un­til chicken is done and every­thing is golden and slightly crisped. In a small bowl, com­bine cup plain yo­gurt, 1 grated gar­lic clove, ¼ tsp salt and ¼ tsp pep­per. Spoon over chicken and veg­eta­bles. Scat­ter 1 cup mixed fresh herbs (dill, pars­ley, mint and/or cilantro leaves) over top. Driz­zle with olive oil and fresh le­mon juice. Serves 4.

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