Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, harissa chicken with caramelized leeks and fennel. It is one of my favorites. This time, I am going to make it a bit unique. 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. Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable.

Harissa Chicken with Caramelized Leeks and Fennel is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Harissa Chicken with Caramelized Leeks and Fennel is something that I’ve loved my whole life. They’re fine and they look fantastic.

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

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

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

Pour this mixture over the chicken and potatoes, and toss to combine. Combine the chicken and potatoes in a large bowl. Pour this mixture over the chicken and potatoes, and toss to combine. Cut the top and bottom off the fennel, then cut it down the middle and remove the white core.

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.

Pour this mixture over the chicken and potatoes, and toss to combine. Cut the top and bottom off the fennel, then cut it down the middle and remove the white core. Dice the rest of the fennel into small pieces - the smaller they are, they quicker they cook. slice the leeks finely. Place the leeks and fennel in a saucepan on a medium heat. Sprinkle with a little sea salt, followed by the white wine.

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