Harissa is the spicy ketchup of Maghreb – North Africa. They put it on everything, it is spicy with a little bit of bitterness to it and somehow en vogue in restaurants as of late. So let’s be trendy and resurrect this classic flavor!

This recipe I found on “bon Appetit” magazine, I made some adjustments to it and recommend serving with some kind of grain you might like.

Ingredients:

• Chicken skin on bone on (preferably thigh but you can use breast too) [about 3 lb]
• Tiny potatoes [12oz] – halved, rinsed and dried
• 2 Tbs Harissa (if you want it less spicy us only 1Tbs)
• 3 Tbs olive oil
• 2 medium Leeks – halved length wise and sliced cross wise
• 4 garlic cloves – crushed
• 1 Fennel bulb – very thinly sliced (consider using a mandolin)
• 1 Carrots (optional)

 

Step 1:

Preheat oven at 425°

Step 2:

Preheat seasoned (coated but not oily) cast iron on medium heat. Season chicken with salt and place in cast iron skin side down. Arrange potatoes around the chicken.

Cook without moving the chicken to get a nice crispiness to the skin. But do move the potatoes so they don’t burn and get a nice color on each side. About 14-16mn.

Transfer chicken and potatoes to a plate (chicken will be under-cook) make sure the chicken is side up to the crispy skin dries off.

Step 3:

Let the skillet cool slightly, add the Harissa, add the skillet back to medium heat and cook harissa stirring occasionally until fragrant and sizzling (30 seconds). Add 2 Tbs olive oil and stir in the leek, garlic and fennel. Cover and cook until soften (about 10mn)

Step 4:

Take the skillet off the heat and place the chicken and potatoes in the pan. Skin side still up. Transfer the skillet to the oven and roast the chicken until cooked through. (about 15mn)

Serve with some Bulgur or couscous.