36 The best Harissa Chicken with Caramelized Leeks and Fennel suitable for every moment!

Whether you are a college student simply beginning your very own cooking experiments or a seasoned cook with numerous dinner events under your belt, there is constantly something brand-new to learn about cooking. We hope these Harissa Chicken with Caramelized Leeks and Fennel recipe and tips can help you in your kitchen tonight, and get used to fabulous home-cooked meals.

Provide bone-in, skin-on chicken thighs.
You need to prepare new potatoes (about 12).
Provide harissa.
Provide leeks.
Use bulb fennel.
You need to prepare garlic, minced.
Prepare sugar.
Prepare lemon, juiced (3 tbsp).
Provide Olive oil.
You need Salt.
You need to prepare Black pepper.

Short Tips:

Heat oven to 425°F.
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..
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..
Cut the dark green tips off the leeks leaving the light green and white parts. Slice the leeks and add to a bowl.
Pick the fronds off the fennel and save them. We'll use them as a garnish later..
Cut the stalks off the fennel and discard..
Thinly slice the first 1/3 of the bulb and add to the leeks. Add the garlic to the leeks as well..
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..
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..
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. Add 2 Tbsp of lemon juice and stir..
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..
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..
Toss the fennel with a little salt, some pepper, 1 Tbsp lemon juice, and a drizzle of olive oil..
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..

There is constantly something new to learn when it concerns food preparation as well as every chef's skill-set is open to improvement. This Harissa Chicken with Caramelized Leeks and Fennel recipe is just a couple of recipe concepts to assist enhance your chef's performance. There are a lot more good recipes available as well as good cooks keep searching for them throughout their lives. Continuous discovering is the crucial to ever-improving food preparation skills.

If you find this Harissa Chicken with Caramelized Leeks and Fennel recipe useful please share it to your close friends or family, thank you and good luck.