Harissa Chicken with Caramelized Leeks and Fennel

Name: Harissa Chicken with Caramelized Leeks and Fennel
Yield: 2-3 servings
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 12 oz new potatoes (about 12); 2 Tbsp harissa; 2-3 leeks; 1 bulb fennel; 4 cloves garlic, minced; 1 tsp sugar; 1 lemon, juiced (3 tbsp); Olive oil; Salt; Black pepper

Lance Wilson @lance_wilson

Nyack, NY

I took this idea from epicurious. This recipe will make restaurant quality food in your own home in a single skillet (with a few side dishes to help hold stuff). Use a well seaoned cast iron or non stick skillet with the chicken and be patient with thighs browning. Starting them in a cold pan allows their fat to render slowly and crisps the skin. Harissa is made into a schmaltz with the hot chicken fat and drizzled over the chicken. Leeks provide an oniony flavor without being overpowering or sweet. The recipe makes 4 thighs which "serves" 4 people, but realistically it's so good that I eat 2 and so it feeds 2-3 people. Unfortunately this recipe doesn't scale well due to the cold skillet chicken so it's not a good dish for a crowd.

Lance Wilson @lance_wilson

Saved

Ingredients

2-3 servings

4bone-in, skin-on chicken thighs
12 oznew potatoes (about 12)
2 Tbspharissa
2-3leeks
1bulb fennel
4 clovesgarlic, minced
1 tspsugar
1lemon, juiced (3 tbsp)
Olive oil
Salt
Black pepper

Saved

Steps

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.