Ingredients
Scale
- 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
Instructions
- Peheat oven to 220 degrees C
- Season chicken with salt and place, skin side down, in a large pan
- Drizzle the potatoes with the olive oil and arrange around chicken
- 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
- Transfer chicken skin side up and potatoes to a plate, leaving as much fat in the pan as possible
- Add the leeks and cook for a few minutes
- Reduce the heat a bit add the harissa and garlic and cook for another few minutes
- Add the fennel and lemon juice and cook for 5 minutes, stirring to make sure the fennel is covered with the sauce
- Place the potatoes in a roasting tray and spoon the harissa and fennel mix over it
- 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
- Transfer to a serving platter and top with a few fennel fronds
Notes
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.
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