This Baked Harissa Chicken with Little Potatoes, Leeks, & Greek Yogurt was literally passed down from generation to generation in my family….literally last week. As is often the case in our family, while on the phone for regular chats we discuss everything we have eaten, made, or plan to make in the days surrounding the chat. Food is sort of everything in our family. So apparently a while back my grandmother mentioned this dish she had recently served up at a dinner party and my mom decided to make it for her next big family dinner. Of course, that meant I had to give it a try out here in Chicago and then post it for everyone to see!
It’s simple but complex in terms of flavors, and although I was resistant to add the Greek Yogurt since you know I generally avoid dairy during the week my mom insisted that it be part of the final touch, and she was of course right. The cool tang of the yogurt really balances out the nuanced back of the throat heat from the harissa and pulls the whole dish together perfectly.
What I Used:
- 6 boneless skinless chicken thighs (3 per person) or use breasts at 1 per person
- 8 little potatoes (3-4 per person)
- 1 leek (half per person)
- 2 zucchinis (1 per person – or any other green you want to serve this dish with)
- 1 lemon (you’ll use the zest and the juice!)
- 2 tbs harissa (I got mine from Trader Joe’s)
- 1/4 cup oil
- 2 tsp salt
- 1 tsp pepper
- parsley and/or dill for garnish
- Cut the potatoes and chicken thighs into like sized pieces
- Make a quick paste (mix in a small bowl) the harissa, oil, salt, and pepper
- Marinate the chicken and potatoes for about an hour
- Roast the chicken & potatoes in a pyrex baking dish in the oven at 400 degrees for 40-45 minutes
- Separately, slice the trimmed leeks into half moon shapes (long down the center, then short ways) and toss with a drizzle of olive oil and the zest from your lemon
- Add the leeks to the pan in the oven and cook for another 10-15 min
- WHile everything is cooking in the oven, cut your zucchini into half moons and then saute over high/medium heat with oil and salt until golden.
- Serve up with a dollop of Greek yogurt, parsley or dill, and your sauteed zucchini!