Harissa Chicken & Potatoes

This recipe is an absolute must try! When I first came up with this one, it was so delicious that I made it two days in a row- I couldn’t get enough. This dish has so many flavors going on but is super easy to make and you only need one pot. The chorizo helps to flavor the potatoes and the Harissa, which is a semi spicy North African spice, takes the chicken to another level!

I start with olive oil, dried chorizo, potatoes, salt, pepper, Harissa, garlic powder, and a whole chicken that has been cut into pieces. Harissa comes in a paste and a powder- make sure to get the powder. You should be able to find it in the spice section of your grocery store.

First, season the chicken with olive oil, pepper, salt, Harissa, and garlic powder.

In a separate container, quarter the potatoes and season with pepper, salt, and olive oil.

Add 2 tablespoons of olive oil to a large pan and heat on a medium/high flame.

Once the oil is hot, add the whole pack of dried chorizo and let cook for a few minutes. The dried chorizo is fully cooked so you will just need to heat it through to render some of the fat.

Now, add the chicken and let brown for 5 minutes… be sure to move the chorizo to the top of the chicken so it dosen’t burn!

Flip the chicken and brown for 5 more minutes on the other side.

Add the seasoned potaotes.

Stir in the potatoes with the chicken and chorizo.

Place a lid on the pan and put into a 450 degree oven for 40 minutes.

While the chicken in baking, put together a super simple crust to give the chicken some crunch!

In a medium sized bowl, add fresh chopped parsley, parmesan cheese, panko bread crumbs, 2 cloves of garlic, red pepper flakes, salt, and olive oil.

Stir all the ingredients together.

After 40 minutes, remove the chicken from the oven and sprinkle the crust over the chicken and potatoes.

Place the chicken back into the oven uncovered for about 5 minutes or until the crust starts to brown.

Ingredients

{Chicken}

• 1 whole chicken, cut into pieces (you can buy it this way or have the butcher cut a whole chicken for you)

• 4 teaspoons Kosher salt

• 2 teaspoons garlic powder

• 2 teaspoons Harissa powder

• 2 tablespoons olive oil

• 6 oz sliced dried chorizo

{Potatoes}

• 1 1/2 lb new potatoes, quartered

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 2 teaspoons Kosher salt

• 1 teaspoon black pepper

{Crust}

• 1/3 cup freshly chopped flat leaf parsley

• 2 cloves fresh chopped garlic

• 1/2 cup freshly grated parmesan cheese

• 3/4 cup panko bread crumbs

• 3 tablespoons olive oil

• 1 teaspoon Kosher salt

Directions

• Preheat the oven to 450 degrees

• Season both sides of the chicken with the salt, Harissa, garlic powder and olive oil

• Quarter the new potatoes and season them with salt, pepper, garlic powder and olive oil

• In a large pot, heat 2 tablespoons of olive oil over a medium high flame

• When the oil is hot, add in the chorizo

• Cook the chorizo for 2-3 minutes until the fat beings to render

• Move the chorizo to the sides of the pan making room for the chicken

• Place each piece of chicken skin side down into the hot oil and brown for about 5 minutes

• Flip the chicken to the other side and brown for another 5 minutes

• When the chicken is brown, take the chorizo pieces off of the bottom of the pan and place them on top of the chicken

• Add the potatoes to the pot

• Put the lid on the pot and cook  for about 40 minutes

• While the chicken is cooking, make the crust by mixing the parsley, chopped garlic, bread crumbs, parmesan cheese, salt, crushed red pepper and olive oil together

• After 40 minutes, take the lid off and sprinkle the crust over the top

• Put the pan back into the oven and cook for another 5-7 minutes uncovered until the crust begins to brown

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