Crispy Harissa and Lemon Chicken with Potatoes
I love it when a recipe that has been on the “must make” list turns out so well. I saw the recipe for this Crispy Harissa and Lemon Chicken with Potatoes on Bon Appetit a while ago and it immediately joined the list of dishes I needed to try.
I got round to making it after buying some Tunisian harissa paste at Giovanni’s and it turned out to be such a tasty dish that it was good enough to share.
The flavour combination is right up my alley. Crispy chicken skin (what’s more do you need?), spicy harissa, lemon, leeks, fennel and some humble and comforting potatoes. This dish is an easy breezy midweek meal or a casual dinner party feast with not much trouble at all.
Make sure you use a large enough roasting pan so that the chicken and potatoes are not too crowded in the pan. To make sure the potatoes are cooked properly, use baby potatoes that have been quartered. You can also parboil them if you have the time and then just halve them before placing in the pan. And if you like a bit more spice, double the harissa paste.
I hope you enjoy this recipe for Crispy Harissa and Lemon Chicken with Potatoes. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred.
Olive Oil provided by Baleia Extra Virgin Olive Oil. I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds, artichokes and green apples.
A few more of my favourite chicken recipes :