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Harissa Lemon Chicken

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  • Author: Hein Stirred


  • 4 skin-on chicken thighs
  • 400 g baby potatoes (quartered)
  • Sea salt flakes
  • 1 tbsp Baleia Extra Virgin Olive Oil
  • 2 medium leeks (rinsed, halved lengthwise, cleaned, thinly sliced)
  • 15 ml hot harissa paste
  • 4 garlic cloves (crushed)
  • 2 medium fennel bulbs (cut into wedges and some fronds reserved for serving)
  • 30 ml lemon juice


  1. Peheat oven to 220 degrees C
  2. Season chicken with salt and place, skin side down, in a large pan
  3. Drizzle the potatoes with the olive oil and arrange around chicken
  4. Heat the pan over a medium heat and cook, without moving chicken but turning potatoes occasionally, until chicken skin is browned and crisp, for 15 minutes
  5. Transfer chicken skin side up and potatoes to a plate, leaving as much fat in the pan as possible
  6. Add the leeks and cook for a few minutes
  7. Reduce the heat a bit add the harissa and garlic and cook for another few minutes
  8. Add the fennel and lemon juice and cook for 5 minutes, stirring to make sure the fennel is covered with the sauce
  9. Place the potatoes in a roasting tray and spoon the harissa and fennel mix over it
  10. Place the chicken skin side up amongst the potatoes and fennel and roast for 15 – 20 minutes until the chicken and potatoes are cooked through and juices run clear when pierced
  11. Transfer to a serving platter and top with a few fennel fronds


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.

  • Category: Main
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