Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary flavor explosion! This Harissa Spiced Chicken with Leeks and Tomatoes is not just a meal, it's a sensory adventure that combines the bold, smoky heat of harissa with tender, juicy chicken and a vibrant medley of leeks and tomatoes. Perfect for those who crave a dish that's both comforting and excitingly spicy, this recipe promises to transport your palate straight to the bustling markets of North Africa with just one bite.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 tablespoons harissa paste
- 2 leeks, sliced
- 1 can diced tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the chicken by patting the thighs dry with paper towels and seasoning generously with salt and pepper on both sides.
- In a large bowl, mix the harissa paste with 1 tablespoon of olive oil to create a marinade. Coat the chicken thighs thoroughly with the harissa mixture, ensuring even coverage.
- Clean and slice the leeks, discarding the tough dark green tops and using only the white and light green portions. Rinse the sliced leeks thoroughly to remove any trapped dirt.
- Heat a large skillet or cast-iron pan over medium-high heat. Add the remaining tablespoon of olive oil.
- Place the marinated chicken thighs skin-side down in the hot skillet. Cook for 5-6 minutes until the skin becomes golden brown and crispy.
- Flip the chicken and cook for an additional 3-4 minutes on the other side.
- Remove the chicken from the pan and set aside temporarily. In the same pan, sauté the sliced leeks for 2-3 minutes until they begin to soften.
- Pour in the canned diced tomatoes, stirring to combine with the leeks. Create a small space in the center of the pan for the chicken.
- Return the chicken thighs to the pan, nestling them into the tomato and leek mixture. Reduce heat to medium-low.
- Cover the skillet and simmer for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Remove from heat and let rest for 5 minutes before serving. Garnish with fresh herbs like parsley or cilantro if desired.
Tips
- Harissa Selection Matters: Choose a high-quality harissa paste for the most authentic and robust flavor. Different brands can vary in heat and complexity.
- Skin Crispiness is Key: Ensure your chicken is patted completely dry before cooking to achieve that irresistible golden, crispy skin.
- Don't Rush the Sear: Let the chicken develop a beautiful golden-brown crust by resisting the urge to move it around too much in the pan.
- Temperature Control: Use a meat thermometer to ensure your chicken reaches the safe internal temperature of 165°F (74°C) without overcooking.
- Leek Cleaning Hack: Split the leeks lengthwise and rinse thoroughly under running water to remove any hidden dirt between the layers.
- Optional Enhancements: For added depth, consider deglazing the pan with a splash of white wine before adding tomatoes, or sprinkle some toasted pine nuts on top for extra texture.
- Make-Ahead Friendly: This dish tastes even better the next day, so don't hesitate to prepare it in advance for meal prep or entertaining.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 28g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 140mg
