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Harissa chicken with leeks, potatoes, and yogurt from Dinner: Changing the Game (page 51) by Melissa Clark

  • chicken thighs
  • cilantro
  • ground cumin
  • dill
  • harissa paste
  • leeks
  • lemons
  • mint
  • parsley
  • potatoes
  • yogurt
  • chicken drumsticks

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Notes about this recipe

  • tui on November 06, 2017

    Very nice. The harissa I used gave just the right amount of bite to the chicken and potatoes. I made it for three, as the recipe says, and it was just the right amount - with a dessert of strawberries to follow. Mine even looked just like the photo!

  • milgwimper on October 01, 2017

    Fabulous recipe, and easy to prep. The chicken was crisp and juicy, the potatoes were melting and delicious. The leeks were crispy and silky at the same time. I loved the addition of the yogurt and fresh herbs to add freshness. We used dill, parsley, and mint. We used mild Harissa as we had people who cannot handle spice. It was delicious, and it has been added to our rotation.

  • sosayi on August 24, 2017

    As with everyone, I loved this recipe! Changes: I used a large paella pan and cooked this on a charcoal grill. It worked perfectly and the smoky flavors really enhanced the dish. I also added half lemons to roast with the rest, and then squeezed the juice over at the end. I also doubled the yogurt sauce. Like others, I enjoyed the combo of dill and cilantro for the herbs and also used some Aleppo pepper to top it. I'll be making this again and again.

  • averythingcooks on August 12, 2017

    And yet another comment on this recipe! Simply delicious !! etc etc.....but here is my "change" (my fault - not the recipe!). I wanted to use boneless skinless thighs (really all I ever have in the freezer in addition to boneless breasts and whole chickens )...... so I marinated the thighs and potatoes as instructed THEN pulled all the potatoes out of the bowl onto to my pan and roasted them for the first 20 minutes; then put the chicken and rest of juices from the bowl onto the pan and roasted for 20 more minutes; then lastly added the leeks for maybe 10- 15 minutes. It was simply delicious - and don't underestimate the garlicky yogurt ! Next time,I think I'll add some red pepper chunks and grape tomatoes to the pan before the leeks just to veg it up a bit more - and oh yes there WILL be many next times ,

  • Jane on August 11, 2017

    I've been meaning to make this for a while having read all the rave reviews from members. Wow, I wish I had not waited so long. I didn't even make it with my preferred combination - thighs and dill - but even with drumsticks and parsley/mint this was a great recipe. This will be repeated often.

  • Baxter850 on July 24, 2017

    Great dish. Would increase to 3 tbls harissa and double the yogurt sauce next time.

  • mgmcewen on June 28, 2017

    Great recipe, really fulfills the book's promise for a single dish meal unlike a lot of the other recipes.

  • Frogcake on June 22, 2017

    The flavours of this quick sheet pan dinner are absolutely delicious. I agree with all of the previous reviewers. I served this with home-made bread to sop up the tasty juices. Lovely. Could eat this all week.

  • Dcampos on June 19, 2017

    I added trimmed sweet baby peppers with the leeks, used cut up whole chicken, doubled the paste mixture, and sprinkled Aleppo on the final dish. Yum!

  • TrishaCP on June 12, 2017

    Beyond delicious. I used cilantro and dill as my herbs and the dill was particularly appealing here. We used two bone-in, skin-on breasts and it was perfect for us. I would use less oil if cooking dark meat in the future- with the breast there was just enough to get everything crispy without greasiness. I upped the harissa to three tablespoons (Mina brand-my first time using) and was happy with that choice.

  • stef on June 09, 2017

    Didn't have harrisa so I used a Korean chilli paste. Otherwise followed the recipe. We loved it. Comfort food

  • RosieB on June 05, 2017

    This was so easy and so delicious. I used a good quality Harissa and Dutch cream potatoes with a whole chicken which I jointed. The chicken and the potatoes went crispy and the Harissa flavour was perfect. I loved the lemony leeks. Definitely make again.

  • Zosia on May 31, 2017

    I haven't much to add except to repeat what others have said about how good this is. I doubled the recipe and had to divide the ingredients between 2 pans, chicken on one, potatoes and leeks on the second. I increased the flavourings accordingly but used only 2tbsp olive olive on the potatoes and leeks alone and just made sure to baste the chicken a few times with its own juices. Very easy to put together but with the fresh herbs and yogurt sauce somehow giving the impression of effort.

  • paulabee on May 21, 2017

    Delicious! will absolutely make this again. I used chicken thighs and subbed regular onions cut in large chunks for leeks, which I didn't have on hand (this worked well but might try the leeks next time; I imagine either would be good!). Used the dill and parsley combo, and had some extra harissa on the side for dipping. Phenomenal recipe.

  • ksg518 on April 30, 2017

    I know this recipe doesn't really need any more praise but this is fabulous. I made it pretty much as written with chicken thighs and fingerling potatoes. My harissa isn't overly spicy and I might increase the amount the next time. I used dill and parsley and thought they were the perfect herb combination for this dish.

  • raybun on April 26, 2017

    I used chicken legs, small new potatoes and all the herbs mentioned except the dill. We loved this, and I will add more harissa next time. Can't wait to receive the book, influenced by all the glowing reviews and notes I've been reading on EYB.

  • L.Nightshade on April 26, 2017

    I subbed out most of the potato with turnip and rutabaga, cutting the rutabaga a bit smaller than the others as I thought it would take longer to cook. We got organic, free range thighs, which were huge. (I wonder if chickens are self conscious about their thunder thighs.) I left them in a few minutes longer for the first cook, and added the leeks for the last 20 minutes. I had run out of my favored harissa, and also out of our homemade harissa, so I used Mustapha’s. It’s got a nice kick that comes in after the first taste. This looked so good, even while cooking (through my new, big oven window!), and smelled good too. Everything was cooked perfectly, and went so well with the herbs and garlicky yogurt. I noted that the photo in the book has something sprinkled on it but nothing mentioned in the recipe. I sprinkled around a little Aleppo pepper.

  • westminstr on April 17, 2017

    Like others, I really liked this dish. I used arugula (lots) instead of herbs. I cooked longer (about an hour total) to solve the flabby skin problem, and I thought it was a touch too salty. Small quibbles, this had great flavor.

  • Delys77 on April 10, 2017

    This was just delicious! The heat from the whole foods harissa was just right and the timing worked out pretty well. I might add about 5 minutes to the initial 20 minute cooking. We doubled everything and this was good for about 5 servings. Add a bit of milk and lemon juice to the yogurt to achieve pourability.

  • BethNH on April 08, 2017

    I increased the ingredients as follows : My package of 4 thighs weighed just over 2 lbs. and I upped the potatoes to 2 lbs. also. I used the same amount of marinade which seemed perfectly fine. I cooked the thighs for 25 minutes, added the leeks and moved the pan nearer the top of the oven for 10 minutes, and then moved it back down for the last 10 minutes after the skin got crispy. We all liked this dish but none of us loved it. My 17 year old said he'd give it a 6 or 7. It was tasty but not overly spicy (I understand the TJ's harissa is moderately spicy). The potatoes were lovely and the chicken was nicely cooked. I'm not sure that the leeks added anything and at a price of $4 I would have been just as happy with onions. I felt that I should have added a vegetable to round out the meal. I'll make it again and I know we'd all enjoy it but I obviously didn't love it as much as some.

  • amandacooks on April 07, 2017

    This was really, really good. My favorite recipe from this book so far. I used around 2 lbs of bone-in chicken thighs (no drumsticks) and it was just more than enough for 2 adults and one toddler. I'm really glad I chose dill as one of the herbs...I don't think it would have been as good without the dill.

  • bwhip on April 03, 2017

    Oh man, this was REALLY good! I doubled the recipe so we'd have leftovers, and it worked out fine on a single rimmed sheet pan. We loved the flavors. The yogurt sauce and herbs were the perfect balance for the wonderful harissa flavor on the chicken and potatoes. This one's a keeper.

  • mrshalf on March 30, 2017

    Soo great. I moved the pan closer to broiler and felt the potatoes turned out perfect. Loved the use of thighs over breasts but was a bit oily after roasting. The Garuda spice is a new one to me and we all ended up loving it! The leeks almost disappeared after cooking so maybe next time I'll be brave and add the amount the recipe calls for. A keeper. Liked by old traditional eaters who don't like new tangled food and young skeptics who turn up their noses at too many veggies at my table.

  • FJT on March 29, 2017

    We really liked the flavours, but I had been expecting the potatoes to crisp up and was very disappointed to find my sheet pan was swimming in liquid after 25 mins of baking. I got rid of most of the liquid and put it back in the oven for another 15 mins before adding the leeks ... only to find even more liquid when I went to add them. There was no way anything other than the chicken skin was ever going to become "golden and slightly crisp". This is a mis-match between expectation and reality rather than a fail. We happily ate it, but I can't bring myself to rave quite as much as others have about this recipe!

  • pandasaurusrex on March 29, 2017

    As amazing as everyone says it is. Hot, addictive flavor cooled by tart yogurt. I found the amount perfect for 2 hungry adults -- wouldn't have seemed like enough for 3 without a side dish. I agree with clcorbi on both upping the potatoes (to ~2lbs) and on adding 10-15 min to the roast time before adding the leeks. Next time I'll be careful not to smother the potatoes with the leeks which results in slight steaming. I used the Les Moulins Mahjoub brand of harissa (Tunisian).

  • clcorbi on March 24, 2017

    Echoing the positive reviews below, we loved this recipe. It looked absolutely gorgeous on the pan, and tasted even better. I upped the amount of chicken used to 1.75lb, because that was what I had, but next time I'd rather do less chicken and more veggies--the potatoes were my favorite part! I'd be interested in trying this recipe with shallots, too, which I prefer to leeks. The garlic yogurt is so good here. I used a mixture of cilantro and parsley as a garnish, but would love to try this with dill sometime. I also increased the roasting time by about 10 minutes before adding the leeks, because the chicken was still looking a bit flabby. I'd maybe even go a little longer next time, because we love really crispy chicken skin. This will definitely be repeated--make this recipe ASAP.

  • stockholm28 on March 23, 2017

    This might be my favorite sheet pan supper yet. Potatoes and chicken thighs are tossed in a mixture of harissa, cumin, and olive oil and roasted on a sheet pan. The leeks are added about half way through cooking. The chicken and potatoes have some nice kick from the harissa which is tamed by a yogurt garlic sauce and complemented by fresh herbs. This will definitely be repeated.

  • joanhuguet on March 22, 2017

    This was just wonderful in every way, and so easy. Nicely browned, with everything cooked perfectly. I found the garlic yogurt unnecessary for the chicken, but fantastic with the potatoes. I used Trader Joe's harissa, which made for a moderately spicy dish.

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