Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons harissa paste
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 4 medium-sized potatoes, peeled and cut into chunks
- 2 leeks, cleaned and sliced
- 1 cup plain yogurt
- Fresh cilantro or parsley, chopped (for garnish)
Instructions:
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix the harissa paste, olive oil, cumin, coriander, smoked paprika, salt, and black pepper to create a marinade.
- Place the chicken breasts in a shallow dish and coat them with half of the harissa marinade. Let them marinate for at least 30 minutes, or you can refrigerate them for a few hours for more flavor.
- While the chicken is marinating, toss the potato chunks with the remaining harissa marinade. Spread them out on a baking sheet lined with parchment paper.
- Place the marinated chicken breasts on the same baking sheet, and add the sliced leeks.
- Roast in the preheated oven for about 25-30 minutes or until the chicken is cooked through and the potatoes are golden brown and tender.
- While the chicken and vegetables are roasting, mix the yogurt with a pinch of salt.
- Once the chicken, potatoes, and leeks are cooked, remove them from the oven.
- Serve the harissa chicken on a bed of roasted potatoes and leeks, drizzle with the yogurt sauce, and garnish with chopped cilantro or parsley.
- Enjoy your delicious Harissa Chicken with Leeks, Potatoes, and Yogurt!