Harissa Chicken with Potato and Leek

This is another Melissa Clark winner from Dinner Changing the Game. It is so quick and easy but packs so much flavour. This quantity is said to serve 3 people but if you want to up the quantity make sure to spread it out over two trays so the ingredients brown and don’t stew.

Ingredients

750gm bone in chicken thighs or drumsticks
600gm potatoes, peeled and cut into 2.5 x 1 cm chunks
3 tsp kosher salt (use less if normal table salt)
3/4 tsp freshly ground black pepper
1/4 tsp ground cumin
1 1/2 tbsp harissa
3 1/2 tbsp olive oil
2 leeks, white and light green part, halved lengthwise, rinsed and sliced
1 lemon
1/3 cup plain yoghurt
1 small garlic clove
Soft herbs to serve ie coriander, mint, dill or parsley

Directions

Combine the chicken and potatoes in a large bowl. Season them with 2 1/2 tsp of the salt and 1/2 tsp of the pepper. In a small bowl, mix together the harissa, cumin and 2 tbsp of the olive oil.

Pour the mixture over the chicken and potatoes, and toss to combine. Let it stand at room temperature for 30 minutes.

In a medium bowl combine the leeks, 1/ tsp of the salt and 1 tbsp of olive oil.

Heat the oven 220ºC (200 fan forced). Arrange the chicken and potatoes in a single layer on a large rimmed baking tray, and roast for 20 minutes.

Turn over the chicken and toss the potatoes lightly, and scatter over the leeks.

Roast until the chicken is cooked through and everything is golden and slightly crisped, 20 to 25 minutes longer.

While the chicken is cooking, put the yogurt in a small bowl. Grate over the garlic and season with the remaining 1/4 tsp salt and 1/4 tsp pepper.

Now, you can either transfer to a platter or simply spoon over the yoghurt mix, scatter with the herbs, drizzle with remaining olive oil and squeeze over some lemon.